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+ servings
5 from 5 votes
Sheet Pan Shrimp Fajitas
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course: Main Dish, Lunch
Cuisine: Mexican
Keyword: Tony Chachere's, shrimp, fajitas, peppers, onions
Servings: 4 servings
Calories: 738 kcal
Author: MaryAnn Dwyer
Avocado Crema
  • 2 avocados, peeled and pitted
  • 1/2 cup sour cream
  • 3 Tbsp. freshly squeezed lime juice
  • 1/2 tsp. Tony Chachere's Original Creole Seasoning
  • 1/4 cup milk
  • 1 clove garlic, minced
  • 1/2 cup chopped cilantro, optional
Shrimp Fajitas
  • 1 1/2 lbs. large shrimp, peeled and deveined
  • 3/4 cup Tony Chachere's 30-Minute Seafood Marinade
  • 2 green bell peppers, sliced into thin strips
  • 1 red bell pepper, sliced into thin strips
  • 1 yellow or orange bell pepper, sliced into thin strips
  • 1 medium onion, sliced
  • 3 Tbsp. olive oil
  • 1 1/2 tsp. Tony Chachere's Original Creole Seasoning
  • 2 limes, cut into wedges
  • 8 6-inch flour tortillas
  • chopped cilantro, salsa, guacamole, shredded cheese, sour cream for serving, if desired
Avocado Crema
  1. Combine all ingredients in a food processor or blender and blend until smooth. Refrigerate until ready to serve with fajitas.

Shrimp Fajitas
  1. Arrange rack in middle of oven and preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. Set aside.

    In a medium bowl, combine shrimp and marinade. Toss. Place bowl in refrigerator for 30 minutes.

  2. Cut bell peppers and onions into thin slices (as pictured) and place in a medium bowl. Toss with olive oil and Tony's Original Creole Seasoning.

  3. Remove the shrimp from the refrigerator and using a slotted spoon, spoon shrimp onto one side of the prepared baking sheet in an even layer. Add the peppers and onions to the other side of the tray. Bake for 10 minutes, until the shrimp are opaque. Remove the shrimp from the tray to a bowl and cover with foil. Continue to bake the veggies for an additional 3 minutes, then turn broiler onto high and broil veggies for 3-4 minutes. Remove from the oven and toss the peppers with the shrimp. Serve with avocado crema, warm tortillas and lime wedges.

Recipe Notes

You can use any combination of bell peppers for this recipe.

I used a yellow onion, but you could also substitute a red onion.

I tossed my veggies with some olive oil and 1 1/2 teaspoons of the Tony's Original Creole Seasoning, but you could add more or less to your liking.

Nutrition Facts
Sheet Pan Shrimp Fajitas
Amount Per Serving
Calories 738 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 9g56%
Cholesterol 445mg148%
Sodium 1778mg77%
Potassium 1156mg33%
Carbohydrates 56g19%
Fiber 13g54%
Sugar 11g12%
Protein 45g90%
Vitamin A 3617IU72%
Vitamin C 159mg193%
Calcium 407mg41%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.