Save Succulent shrimp and hearty chickpeas come together with bell peppers and sweet red onion in this sheet pan fajita recipe that is bright, bold, and ready in almost no time. Everything roasts together for a satisfying, hands-off main you can pile high in warm tortillas and top to your liking. This is my answer to weeknights when I crave Tex-Mex flavor but do not want to babysit a skillet or make a sink full of dishes.
I came up with this recipe when my kids did not agree on beans or seafood so tossing both on a sheet pan was a win for all. It is now in regular rotation because we all love the easy assembly and punchy flavors.
Ingredients
- Large raw shrimp: peeled and deveined for juicy texture and quick roasting try to buy fresh or high-quality frozen for best results
- Canned chickpeas: drained and rinsed they add heartiness and make the meal filling always check for low-sodium versions
- Red and yellow bell peppers: sliced for color and natural sweetness look for firm peppers with glossy skin
- Red onion: sliced for sharp-sweet flavor and extra color
- Olive oil: helps everything brown evenly and carries the spices choose extra-virgin for the best taste
- Chili powder: creates warmth and signature fajita flavor opt for fresh spices for potency
- Smoked paprika: adds smoky depth Spanish smoked paprika is ideal if you can find it
- Ground cumin: brings a subtle earthiness and pairs well with both shrimp and chickpeas
- Garlic powder and onion powder: for all-over flavor with no chopping needed
- Sea salt and black pepper: to make the flavors pop
- Juice of one lime: brings acidity and sparkle it freshens up the juices left on the pan
- Small flour or corn tortillas: for wrapping everything up warm them just before serving for best texture
- Fresh cilantro: brightens and adds a classic Mexican-inspired touch
- Lime wedges: for squeezing over the finished fajitas
- Optional toppings: like sliced avocado salsa or dairy-free sour cream let everyone build their own plate
- Choose plump shrimp firm chickpeas and peppers without soft spots: for the most appealing bite
Instructions
- Preheat the Oven:
- Get your oven nice and hot by setting it to two hundred twenty degrees Celsius which is four hundred twenty five Fahrenheit. Line a large baking sheet with parchment paper so nothing sticks and cleanup is a breeze
- Make the Marinade:
- In a large bowl add your olive oil chili powder smoked paprika ground cumin garlic powder onion powder sea salt black pepper and fresh lime juice. Use a whisk to blend until completely smooth and the spices are evenly suspended in the oil
- Coat the Shrimp Chickpeas and Veggies:
- Add the peeled shrimp rinsed chickpeas sliced bell peppers and sliced red onion to the marinade. Toss everything thoroughly with clean hands or two spoons. Make sure all pieces are well coated so the flavors hit every bite
- Arrange on the Baking Sheet:
- Pour the mix onto your prepared baking sheet and spread everything out into an even layer. Try to space things out so the vegetables roast not steam and the shrimp cook through perfectly
- Roast in the Oven:
- Slide the pan into the hot oven and roast for ten minutes undisturbed. Stir gently with a spatula then return to the oven for about seven to ten more minutes until the shrimp turn opaque pink and the peppers and onions are soft and caramelized
- Warm the Tortillas:
- While the pan is finishing up heat your tortillas. You can do this in a dry skillet for a few seconds per side or wrap them in foil and pop them into the oven for a couple of minutes
- Assemble and Serve:
- Pile the hot shrimp chickpeas and vegetables into warm tortillas. Garnish liberally with chopped cilantro extra lime wedges and your favorite fresh toppings like avocado or salsa. Serve immediately while everything is sizzling hot
Save The mix of shrimp and chickpeas pleases everyone at our table and I love how the lemony marinade gets all sticky and bold under high heat. My youngest always sneaks extra roasted peppers so I sometimes double up just for her.
Storage Tips
Store leftover filling in an airtight container in the fridge for up to three days. Tortillas are best kept separate and warmed fresh for each serving. If you want to freeze cooked shrimp and chickpeas let them cool then transfer to a zip-top freezer bag and use within two months for best texture.
Ingredient Substitutions
Swap in sliced chicken breast or extra firm tofu for the shrimp if needed. Add in zucchini strips or mushrooms to boost the veggie count. Play with the spices use regular paprika or chipotle powder for a different flavor.
Serving Suggestions
Serve with guacamole or fresh pico de gallo for extra freshness. A simple cabbage slaw adds crunch and brightens up the plate. Let everyone assemble their own fajitas to keep dinner interactive and fun especially for kids.
Save Leftover filling is wonderful wrapped in lettuce leaves for a lighter lunch.
Recipe FAQ
- → Can I substitute shrimp with another protein?
Yes, sliced chicken breast or even tofu works well as an alternative. Adjust roasting time as needed.
- → Are corn tortillas a gluten-free option?
Corn tortillas are naturally gluten-free. Double-check packaging to ensure no gluten cross-contamination.
- → How do I add extra heat?
Add 1/2 teaspoon cayenne pepper to the marinade or serve with spicy salsa for more kick.
- → Can I prepare components ahead of time?
Prep vegetables and marinade a day in advance. Store separately and assemble before roasting.
- → Which toppings pair well with these fajitas?
Try fresh cilantro, lime wedges, avocado slices, salsa, or dairy-free sour cream for extra flavor.