This new recipe for roasted shrimp fajitas is an adaptation of my previous Oven-Roasted, Sheet Pan Chicken Fajitas, but actually even better because you can get your meal faster due to the quicker cooking time for shrimp.

If you are really pressed for time, buy uncooked shrimp that is already peeled and deveined. I normally buy shrimp to peel myself because I use the shells for stock. However, I find myself needing really easy and quick recipes as things are quite busy with finishing up my PhD. So, if you are in a similar position with lack of time, definitely go this easier route.

I again rely on my fajita and taco seasoning blend for these shrimp fajitas. I recommend it over store-bought mixes that may have MSG, other weird chemicals, and/or too much sodium.

To end up with less dishes to wash, I recommend adding the shrimp and sliced vegetables directly to the prepared sheet pan. You can toss them with the oil and seasoning right on there. No need to do it in a bowl first.

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