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Sheet Pan Shrimp Fajitas Recipe

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★★★★★

4.7 from 61 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Prepare the baking sheet. Spray a baking sheet generously with non-stick cooking spray to prevent sticking, ensuring an easy cleanup later.
  5. Arrange on the baking sheet. Spread the shrimp and vegetable mixture out evenly on the prepared sheet pan to promote even cooking and roasting.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://kitchenbyclara.com/sheet-pan-shrimp-fajitas-recipe/