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Sheet Pan Shrimp Fajitas Recipe

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3.9 from 36 reviews

This Sheet Pan Shrimp Fajitas recipe offers a quick and flavorful meal featuring juicy shrimp and colorful bell peppers roasted together with vibrant Mexican spices. Prepared in just 20 minutes, it’s perfect for a healthy weeknight dinner served with warm tortillas or fresh lettuce cups and your favorite toppings.

Ingredients

Main Ingredients

  • 1 lb medium to large shrimp (peeled and deveined)
  • 3 bell peppers (seeded and sliced; red, green, and yellow)
  • 1 onion (sliced)
  • 2 Tbsp olive oil

Spices and Seasonings

  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Fresh Ingredients and Toppings

  • 2 Tbsp lime juice (about 1 lime)
  • 1/4 cup cilantro (chopped)
  • Optional toppings: avocado, salsa, sour cream, cheese
  • To serve: warm tortillas or lettuce cups

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a large sheet pan by coating it with nonstick spray to prevent sticking.
  2. Toss Shrimp and Veggies: In a large bowl or directly on the pan, drizzle 2 tablespoons of olive oil over the shrimp, sliced bell peppers, and onion. Sprinkle chili powder, cumin, paprika, garlic powder, oregano, salt, and black pepper evenly over the mixture, then toss thoroughly to coat everything evenly.
  3. Arrange and Bake: Spread the shrimp and vegetables in a single, even layer on the prepared sheet pan. Place the pan in the preheated oven and bake for 8 to 10 minutes until the shrimp turn pink and opaque, indicating they are cooked through.
  4. Optional Veggie-First Cooking: For softer vegetables, bake the bell peppers and onions alone on the sheet pan for about 10 minutes first. Then add the shrimp and cook for an additional 8 to 10 minutes until shrimp are opaque.
  5. Finish and Serve: Remove the sheet pan from the oven and drizzle the cooked shrimp and vegetables with fresh lime juice. Sprinkle chopped cilantro over the top. Serve the fajita filling with warm tortillas or lettuce cups and add your favorite toppings such as avocado, salsa, sour cream, or cheese.

Notes

  • Do not overcrowd the pan to ensure even cooking and proper roasting of the shrimp and vegetables.
  • If fresh lime juice is not available, bottled lime juice can be used but fresh is recommended for best flavor.
  • To make this dish gluten free, serve with corn tortillas or lettuce cups instead of flour tortillas.
  • For a spicier flavor, add a pinch of cayenne pepper or increase chili powder.
  • Leftover fajita mixture can be stored in the refrigerator for up to 2 days and reheated.

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