Description
This Sheet Pan Shrimp Fajitas recipe offers a quick, flavorful, and colorful meal perfect for busy weeknights. Packed with tender shrimp and sautéed bell peppers and onions, it’s seasoned with a vibrant blend of spices and roasted to perfection on a single sheet pan, making cleanup a breeze.
Ingredients
Scale
Main Ingredients
- 1 pound shrimp, peeled and deveined (16-20 or 21-30 count)
- 2 bell peppers, thinly sliced (red and yellow)
- 1 medium red onion, thinly sliced
- 3 tablespoons olive oil
Seasonings
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons paprika
- 1 ½ teaspoons onion powder
- 2 teaspoons kosher salt, or more to taste
For Serving
- 1 lime, for squeezing over fajitas
- ½ cup chopped cilantro
- Flour tortillas
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper to make cleanup easier.
- Combine ingredients: In a large bowl, toss together the peeled and deveined shrimp, sliced bell peppers, and red onion. Drizzle with olive oil, then sprinkle evenly with garlic powder, chili powder, ground cumin, paprika, onion powder, and kosher salt. Mix well to ensure everything is evenly coated with the seasoning.
- Arrange on sheet pan: Spread the seasoned shrimp and vegetable mixture in a single, even layer on the prepared sheet pan to ensure even roasting.
- Roast: Place the sheet pan in the preheated oven and roast for 12 to 13 minutes, or until the shrimp turn pink and opaque and the vegetables become tender with slightly charred edges.
- Finish and garnish: Remove the sheet pan from the oven and immediately squeeze fresh lime juice over the fajitas. Sprinkle chopped cilantro on top for an added fresh flavor.
- Serve: Serve the shrimp fajita mixture hot with warm flour tortillas and your favorite fajita toppings such as sour cream, guacamole, or salsa.
Notes
- Use shrimp that are peeled and deveined for convenience and best texture.
- Adjust the amount of kosher salt to your taste preference.
- For added heat, consider adding a pinch of cayenne pepper or serve with sliced jalapeños.
- To keep vegetables crisp, avoid overcrowding them on the sheet pan.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- For gluten-free option, substitute flour tortillas with corn tortillas or lettuce wraps.
