Shrimp and prawns · Tex-Mex · 25 min
Sheet Pan Cajun Shrimp Fajitas with Bell Pepper, Onion & Spicy Ranch
- 25 min
- 2–6 servings
- 606 kcal / serving
Juicy shrimp and crisp veggies roast on a single sheet, then are finished with a creamy, spicy ranch for a weeknight Tex-Mex meal. The dish comes together quickly with pantry staples and produces simple, flavorful fajitas.
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Ingredients
- 1green bell pepper
- ½lime
- ¼ cupranch dressing
- ¾ lbraw peeled shrimp, fresh or frozen
- ½ mediumred onion
- 6small flour tortillas
- 1yellow bell pepper
- green bell peppers
- yellow bell peppers
- limes
- red onions
From the pantry: Cajun seasoning, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: shrimp
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Produce
- 1green bell pepper
- ½lime
- ½ mediumred onion
- 1yellow bell pepper
- green bell peppers
- yellow bell peppers
- limes
- red onions
Bakery & bread
- 6small flour tortillas
Frozen
- ¾ lbraw peeled shrimp, fresh or frozen
Sauces, oils & condiments
- ¼ cupranch dressing
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| green bell pepper | 1 | 2 | 3 |
| lime | ½ | 1 | |
| ranch dressing | ¼ cup | ½ cup | ¾ cup |
| raw peeled shrimp, fresh or frozen | ¾ lb | 1 ½ lb | 2 ¼ lb |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| small flour tortillas | 6 | 12 | 18 |
| yellow bell pepper | 1 | 2 | 3 |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat the oven to 450°F and rinse the peppers and onion.
- Cut the green and yellow bell peppers into thin lengthwise strips and spread them on a sheet pan.
- Slice the red onion lengthwise into thin pieces and add to the sheet with the peppers.
- Drizzle the vegetables with oil, toss to coat, and spread in an even layer. Bake for about 5 minutes to start softening.
- If shrimp are frozen, thaw them briefly under cold water and pat dry; otherwise pat dry if they are fresh.
- Place the shrimp over the vegetables, sprinkle with Cajun seasoning and a pinch of salt, then toss to coat and distribute evenly.
- Return the sheet to the oven and bake until the shrimp are cooked and vegetables are tender, about 5–7 minutes more.
- While cooking, cut the lime into wedges and whisk the ranch dressing with additional Cajun seasoning to make the spicy ranch.
- Warm tortillas in a skillet, oven, or microwave if desired.
- Divide the shrimp and vegetables among the tortillas, drizzle with spicy ranch, and finish with a squeeze of lime.
- Serve with extra lime wedges if you like.
Two tips
- Prep ahead: slice peppers and onion the night before for a faster cook-time.
- Swap: use any combination of peppers you have on hand and finish with the spicy ranch on top for extra tang.
Nutrition per serving
- Calories
- 606 kcal
- Protein
- 32 g
- Carbs
- 56 g
- Fat
- 28 g
- Fiber
- 4 g
- Sodium
- 2889 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.