IE 11 is not supported. For an optimal experience visit our site on another browser.

Sheet-Pan Shrimp Fajitas

Cook Time:
35 mins
Prep Time:
15 mins

Chef notes

This is a great way to make fajitas for a crowd, or meal-prep for your week, in no time. And, most importantly, the cleanup couldn't be easier.

Swap option: You can swap the individual spices for 2 tablespoons of taco seasoning.

(Sponsored by Good & Gather, only at Target.)


  • 4 bell peppers, thinly sliced
  • 2 onions, thinly sliced
  • 8 cloves garlic, smashed, peeled and roughly chopped
  • 1 tablespoon chicken bouillon powder
  • 1 tablespoon paprika, plus more for seasoning shrimp
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 tablespoon seasoned salt
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 2 teaspoons dried oregano
  • 1/3 cup olive oil
  • 3 pounds Good & Gather Wild Caught Jumbo Raw Shrimp, 21/25 count, thawed
  • salt and pepper, to taste
  • chopped cilantro, to garnish
  • lime wedges



Preheat your oven to 450 F.


On a sheet pan, add the peppers, onions, garlic, seasonings, herbs and olive oil, toss together until everything is well-coated. Roast for 20 minutes.


In a bowl, toss the shrimp with a bit of salt, pepper and paprika. Add to the sheet pan with the vegetables and roast for an additional 10 minutes.


Remove pan from the oven, sprinkle some cilantro and a squeeze of lime and serve.