Shrimp Chickpea Sheet Pan Fajitas

Succulent shrimp mingle with roasted chickpeas, bell peppers, and onions in these vibrant sheet pan fajitas. Everything roasts together on one tray, making clean-up a breeze and guaranteeing deeply caramelized edges on the veggies and seafood. Tucked in warm tortillas with fresh toppings, this is my go-to answer for a quick and lively weeknight meal when I crave something wholesome, colorful, and entirely unfussy.

I first made these fajitas after a hectic workday left me tired but hungry for something fresh. Now they make regular appearances whenever I want maximum flavor with minimum hassle. The sweet veggies and hearty chickpeas pair perfectly with succulent shrimp all in a single oven-roasted medley.

Ingredients

• Shrimp: choose large raw shrimp for juiciness and opt for wild-caught if possible for fuller flavor and better sustainability
• Chickpeas: use a canned variety that holds up well to roasting and offers extra nutrition and protein
• Red bell pepper: pick one with glossy skin for sweetness and color
• Yellow bell pepper: the brightness adds a lovely mild flavor and bursts of sunny hue
• Red onion: brings mellow savoriness and deepens the roasted char
• Olive oil: for richness and to help distribute the spices into every bite choose extra-virgin if possible
• Chili powder: adds earthy warmth be sure it is aromatic and fresh
• Smoked paprika: offers a smoky background opt for Spanish varieties or any with a bold aroma
• Ground cumin: deepens flavor with a nutty toasty edge
• Garlic powder: infuses every bite with mellow savoriness look for fine quality with no lumps
• Onion powder: enhances sweetness and complexity check labels for quality ingredients
• Sea salt: seasons everything evenly go for fine or flaky depending on preference
• Black pepper: for a subtle kick freshly ground brings out the best flavor
• Juice of lime: for zing and brightness choose limes that feel heavy for their size
• Small flour or corn tortillas: for wrapping and serving select soft tortillas with no cracks and warm before use
• Fresh cilantro: for bright herbal finish pick leaves with a lively green color
• Lime wedges: add custom acidity and fragrance
• Sliced avocado salsa or dairy-free sour cream: for creamy or tangy toppings select ripe avocados and fresh salsas for best results

Instructions

Preheat and Prep:

Set your oven to high heat at two hundred twenty Celsius or four hundred twenty five Fahrenheit and prep a large baking sheet with parchment paper for easy clean-up and no sticking

Mix Marinade:

In a roomy mixing bowl combine olive oil chili powder smoked paprika cumin garlic powder onion powder salt pepper and freshly squeezed lime juice whisk together until the spices are fully dissolved and the mixture turns fragrant

Coat the Ingredients:

Add the raw shrimp drained chickpeas sliced red and yellow peppers and sliced red onion to your bowl Toss everything well so the marinade coats every piece evenly and you see a glossy sheen on all ingredients

Arrange on Sheet:

Spread the seasoned mixture in a single layer on your lined baking sheet Ensure the shrimp have space between them and the vegetables are not overcrowded for even browning

First Roast:

Place the sheet in the hot oven Roast for ten minutes so the shrimp lose their translucency and the vegetables begin to char at the edges

Stir and Finish:

Remove the pan and gently stir everything to flip shrimp and expose new veggie edges Roast another seven to ten minutes just until shrimp are opaque and curled and peppers are tender yet still vibrant

Warm Tortillas:

Meanwhile warm tortillas on a pan or directly over a low flame until they become pliable and soft Wrap in a towel to keep warm until serving

Assemble and Serve:

Spoon the roasted shrimp chickpeas and veggies into the warmed tortillas Top with chopped cilantro a squeeze of lime and your choice of avocado salsa or creamy additions Serve immediately while hot

Save

Whenever I make these, I let my kids help scatter cilantro and add dollops of avocado at the table. The best part is seeing everyone dive in and build their own fajitas from the colorful tray.

Storage Tips

Store leftover shrimp fajita filling in an airtight container in the fridge for up to three days. Warm gently in the oven or a skillet to maintain the best texture. Keep tortillas separate to avoid sogginess. If freezing, freeze only the roasted filling not the tortillas for up to three months. Reheat directly from frozen for convenience.

Ingredient Substitutions

You can swap shrimp for peeled chunks of firm white fish or cut chicken breast or skip animal protein entirely for an all-veggie and chickpea version. If you are out of red or yellow peppers any bell pepper will work. For spice you might try chipotle powder or ancho instead of smoked paprika.

Serving Suggestions

Pile the filling high inside warm tortillas for a classic take. You could also serve with a salad base for fajita bowls or wrap the roasted filling in lettuce cups for a lighter twist. A side of guacamole or fresh salsa brightens the flavors further.

Cultural and Historical Context

Sheet pan fajitas are inspired by the Tex-Mex classic but take the traditional stovetop sizzle to the oven for simplicity. Roasting brings deeper sweetness to the vegetables and melds the spices into every bite. While this version is pescatarian and dairy-free the customizable toppings celebrate fajita traditions of interactive also festive family dining.

Seasonal Adaptations

You can swap in zucchini or sweet corn during summer for extra freshness. Winter months see the addition of sweet potato for a subtle earthy note. Spring asparagus tips or snap peas also work well for a bright seasonal twist.

Save

My family always asks for this meal on game nights or quick dinner parties because it is hands-off yet festive looking It is as easy as it gets without sacrificing a bit of bold Tex-Mex flavor

Cooking Questions

→ Can I substitute the shrimp with another protein?

Yes, sliced chicken breast works well, or omit shrimp for a vegan option using only chickpeas and vegetables.

→ How do I achieve extra flavor in the marinade?

Add cayenne pepper for heat or try smoked paprika for more depth, then marinate thoroughly before roasting.

→ Are corn tortillas suitable for a gluten-free meal?

Corn tortillas make this dish gluten-free. Always check for certified gluten-free labeling to ensure safety.

→ Can I prepare this sheet pan meal ahead of time?

You can pre-chop vegetables and mix the marinade in advance for quick assembly before roasting.

→ What side dishes pair well with this dish?

Guacamole, pico de gallo, or a fresh salad are excellent sides to complement the bold flavors.

→ How can I make the dish suitable for dairy-free diets?

Use dairy-free sour cream and avoid cheese as toppings to keep the meal dairy-free.