Sheet Pan Shrimp Fajitas Recipe
Introduction
Sheet Pan Shrimp Fajitas offer a quick and flavorful meal that is perfect for busy weeknights. Combining tender shrimp with colorful bell peppers and onions, this dish brings the vibrant taste of fajitas to your dinner table with minimal cleanup.
Ingredients
- 1 1/2 pounds shrimp (peeled and deveined)
- 1 yellow bell pepper (sliced thin)
- 1 red bell pepper (sliced thin)
- 1 orange bell pepper (sliced thin)
- 1 small red onion (sliced thin)
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- Several turns of freshly ground pepper
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Lime
- Fresh cilantro for garnish
- Tortillas (warmed)
Instructions
- Step 1: Preheat the oven to 450 degrees Fahrenheit.
- Step 2: In a large bowl, combine the sliced onion, bell peppers, shrimp, olive oil, kosher salt, freshly ground pepper, chili powder, garlic powder, onion powder, ground cumin, and smoked paprika.
- Step 3: Toss everything together until the shrimp and vegetables are evenly coated with the spices and oil.
- Step 4: Lightly spray a baking sheet with non-stick cooking spray.
- Step 5: Spread the shrimp, bell peppers, and onions evenly on the prepared baking sheet.
- Step 6: Bake at 450 degrees for about 8 minutes. Then switch the oven to broil and cook for an additional 2 minutes or until the shrimp are cooked through and slightly charred.
- Step 7: Remove from the oven and squeeze fresh lime juice over the fajita mixture. Sprinkle with fresh cilantro.
- Step 8: Serve the shrimp fajitas warm in tortillas.
Tips & Variations
- For extra heat, add a pinch of cayenne pepper or sliced jalapeños to the spice mix.
- Swap shrimp for chicken strips if preferred, adjusting cooking time accordingly.
- Use corn or flour tortillas based on your taste and dietary needs.
- Adding sliced avocado or a dollop of sour cream can enhance the creaminess and balance flavors.
Storage
Store any leftover fajita mixture in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warm. For best texture, reheat shrimp carefully to avoid overcooking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Just be sure to thaw them completely and pat dry before seasoning and cooking to avoid excess moisture.
What can I substitute if I don’t have all the spices?
If you’re missing some spices, a pre-made fajita or taco seasoning blend works well as a convenient substitute. Adjust the quantity to taste.
PrintSheet Pan Shrimp Fajitas Recipe
These Sheet Pan Shrimp Fajitas are a quick and flavorful weeknight dinner option featuring tender shrimp and vibrant bell peppers roasted to perfection on a single pan. Seasoned with a blend of chili powder, smoked paprika, and cumin, and finished with fresh lime juice and cilantro, they deliver a satisfying Tex-Mex experience with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Protein and Vegetables
- 1 1/2 pounds shrimp (peeled and deveined)
- 1 yellow bell pepper (sliced thin)
- 1 red bell pepper (sliced thin)
- 1 orange bell pepper (sliced thin)
- 1 small red onion (sliced thin)
Seasonings and Oils
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- Several turns of freshly ground pepper
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
To Serve
- Juice of 1 lime
- Fresh cilantro for garnish
- Tortillas (warmed)
Instructions
- Preheat the oven. Set your oven to 450 degrees Fahrenheit to prepare for roasting the shrimp and vegetables at a high heat, which helps develop a nice char and cooks everything evenly.
- Combine ingredients in a bowl. In a large mixing bowl, add the sliced onion, bell peppers, peeled and deveined shrimp, extra virgin olive oil, kosher salt, freshly ground pepper, chili powder, garlic powder, onion powder, ground cumin, and smoked paprika.
- Toss to mix. Use a spoon or your hands to thoroughly toss all the ingredients together so the shrimp and vegetables are evenly coated with the spices and oil.
- Prepare the baking sheet. Spray a baking sheet generously with non-stick cooking spray to prevent sticking, ensuring an easy cleanup later.
- Arrange on the baking sheet. Spread the shrimp and vegetable mixture out evenly on the prepared sheet pan to promote even cooking and roasting.
- Roast the fajita mixture. Place the baking sheet into the preheated oven and cook for about 8 minutes, allowing the shrimp to begin cooking and the vegetables to soften.
- Broil to finish. After 8 minutes, switch the oven setting to broil and cook for an additional 2 minutes or until the shrimp turn opaque and are fully cooked, and the vegetables have a slight char.
- Add finishing touches. Remove from oven, then immediately squeeze fresh lime juice over the fajita mixture and sprinkle with chopped fresh cilantro to add brightness and fresh flavor.
- Serve warm. Spoon the shrimp and vegetable mixture into warmed tortillas and enjoy as delicious, handheld fajitas.
Notes
- For extra heat, consider adding sliced jalapeños or a pinch of cayenne pepper to the seasoning mix.
- Use gluten-free tortillas if you need this dish to be gluten-free.
- Be careful not to overcook the shrimp; they cook quickly and can become rubbery if left too long in the oven.
- Leftovers can be refrigerated and reheated gently in a skillet or microwave.
- You can customize the fajitas with toppings like avocado, sour cream, or shredded cheese as desired.
Keywords: shrimp fajitas, sheet pan fajitas, easy dinner, Mexican recipes, shrimp recipes, healthy fajitas, one pan meal
