Save to Pinterest Shrimp and chickpea sheet pan fajitas bring together succulent shrimp and hearty chickpeas roasted with vibrant bell peppers and onion for a fuss-free weeknight meal. With minimal prep and just one pan, you can have a lively, flavor-packed dinner on the table in little more than half an hour. These fajitas are my favorite solution when I want something festive and deeply satisfying without piling up dishes.
I tossed this together for a last-minute family dinner and was amazed by how quickly everyone grabbed seconds. The combination of juicy shrimp and smoky chickpeas tucked into warm tortillas quickly earned a permanent spot in my meal rotation.
Ingredients
- Large raw shrimp: plump and sweet and quick to cook. Look for firm, translucent shrimp with a slight sea aroma for freshness
- Canned chickpeas: hearty and nutty and ensure a satisfying bite. Choose a low-sodium variety if possible for more control over seasoning
- Red and yellow bell peppers: bright color and natural sweetness. Choose peppers that are glossy and feel heavy for their size
- Red onion: adds mild bite and gorgeous color. Pick onions with shiny outer skins and no soft spots
- Olive oil: for even roasting and richness. Use extra virgin if you like for the deepest flavor
- Chili powder: lends earthy heat and a subtle smoky note
- Smoked paprika: brings a lovely woodsy depth. Spanish smoked paprika is especially robust
- Ground cumin: essential for authentic fajita warmth. Look for freshly ground cumin for the best aroma
- Garlic powder and onion powder: both amplify savory umami and round out the spices
- Sea salt and black pepper: enhance all the flavors. Flaky or fine sea salt both work
- Lime juice: brightens and brings all the flavors together. Select juicy limes with thin skins for maximum yield
- Small flour or corn tortillas: your favorite vessel for scooping up the filling. Warm them for extra flexibility and flavor
- Fresh cilantro: adds fresh green pop to finish. Always use leaves that look perky and not wilted
- Optional toppings like avocado salsa or dairy-free sour cream: add creaminess or extra tang. Choose ripe avocados and a fresh salsa for the best experience
Instructions
- Preheat and Prepare Line It Up:
- Set your oven to 220 Celsius or 425 Fahrenheit and line a large baking sheet with parchment paper to prevent sticking and make cleanup easy
- Mix Up The Marinade:
- In a large bowl whisk together the olive oil chili powder smoked paprika cumin garlic powder onion powder salt pepper and lime juice until fully combined. Spend a minute here so the flavors are evenly dispersed
- Coat The Ingredients:
- Add your shrimp chickpeas sliced bell peppers and red onion to the bowl. Toss thoroughly so every piece glistens with the marinade and spices
- Spread It Out:
- Pour the entire mixture onto the parchment-lined baking sheet and spread everything into a single even layer. This ensures all the ingredients roast rather than steam
- First Roasting Time:
- Place in the hot oven for 10 minutes. The shrimp will begin to curl and become opaque and the vegetables will soften slightly
- Stir and Finish Roasting:
- Carefully give everything a gentle stir then return to the oven for another 7 to 10 minutes. You are watching for the shrimp to be firm and pink and the peppers to be tender with caramelized edges
- Warm The Tortillas:
- While the tray finishes roasting wrap tortillas in foil and warm in the oven or heat in a dry skillet for extra pliability
- Assemble and Garnish:
- Spoon the shrimp chickpea and vegetable mixture into warm tortillas. Top with fresh cilantro a squeeze of lime and any extras like avocado or salsa
Save to Pinterest One of my favorite memories is watching my dad sneak chickpeas from the tray while I was warming tortillas. The way the lime brightens the entire dish always reminds me of summer evenings at home.
Storage Tips
This fajita filling keeps well in the refrigerator for up to three days. Reheat gently in a skillet over medium heat so the shrimp stay juicy and the chickpeas do not dry out. Store tortillas separately to maintain their texture.
Ingredient Substitutions
You can easily substitute the shrimp with sliced boneless chicken breast for a land-based version. For a hearty vegan option omit the shrimp and double up on the chickpeas or add cubes of smoked tofu. Play with shredded rotisserie chicken for maximum convenience.
Serving Suggestions
Pile the filling into tortillas with the classic toppings or spoon over rice for a deconstructed fajita bowl. For something fun serve with a squeeze of extra lime and a side of guacamole or pico de gallo. For gatherings offer a build-your-own fajita bar with a variety of toppings.
Cultural and Historical Notes
Fajitas traditionally center around grilled meat and peppers a Tex Mex classic with deep roots in border region ranch culture. This sheet pan version modernizes the tradition for busy kitchens while keeping that iconic spicy flavor and vibrant color.
Save to Pinterest Enjoy your shrimp and chickpea fajitas fresh and warm, with your favorite toppings. Cleanup is a breeze, making this a win for any night.
Common Recipe Questions
- → Can I substitute the shrimp?
Yes, you can swap shrimp for sliced chicken breast or omit for a vegan version using only chickpeas and vegetables.
- → Which tortillas work best?
Both flour and corn tortillas work well. For gluten-free needs, choose certified corn tortillas.
- → How spicy are these fajitas?
The spice level is mild to moderate. For extra heat, add cayenne pepper or diced jalapeños before roasting.
- → Can I meal prep or reheat leftovers?
Absolutely. Refrigerate the filling for up to 3 days and gently reheat before serving in tortillas.
- → What toppings pair nicely?
Try fresh cilantro, lime wedges, avocado slices, salsa, or dairy-free sour cream as tasty toppings.
- → Are there allergen considerations?
Contains shellfish and gluten (if using flour tortillas). Use corn tortillas for a gluten-free option.