Easy Sheet Pan Shrimp Fajitas
User Reviews
5
-
Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
178 kcal
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Course
Main Course
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Cuisine
Mexican
Easy Sheet Pan Shrimp Fajitas
Description
This recipe prepares shrimp fajitas using a single sheet pan, combining uncooked shrimp with sliced yellow and red bell peppers, red onions, and pineapple chunks. Marinating the vegetables and pineapple separately from the shrimp allows layering on the pan for even cooking. Baking first softens the pineapple and vegetables, followed by adding shrimp and continuing to cook. A final broil browns the edges of the peppers, enhancing flavor and texture. The teriyaki marinade lends a sweet and savory glaze, but it can be substituted with any preferred marinade flavor.
The fajitas can be served wrapped in tortillas, atop salads, or as part of bowls, making them practical for dinner or lunch. The combination of shrimp with sweet pineapple and tender sautéed vegetables offers a varied flavor profile and textural contrast.
Experimenting with different marinades such as Caribbean jerk, parmesan peppercorn, or orange ginger modifies the overall character, while maintaining the basic cooking method. Broiling time is key to achieving slight charring without overcooking shrimp.
Ingredients
- 12 ounces Shrimp uncooked, thawed, deveined and tails removed
- 1 yellow bell pepper sliced
- 1 red bell pepper sliced, 150g
- 1/2 red onion thinly sliced, 60g
- 1/2 cup pineapple diced
- 1/2 cup Teriyaki marinade divided - or other marinade of choice, 2 tbsp
Instructions
- Preheat oven to 425 °F. Line a sheet pan with parchment paper or spray with cooking spray.
- Add peppers and onions to bowl and pour 1/2 cup of marinade over them. Toss the veggies in marinade and use a slotted spoon to add the veggies to one side of the sheet pan (you'll want to save some marinade for the pineapple).
- Add pineapple to bowl and toss with remaining marinade. Add them next to the veggies on sheet pan. Bake for 10 minutes.
- In the meantime, add shrimp to bowl and pour additional marinade on them. Toss to cover.
- After 10 minutes, take pineapple and veggies out of the oven and toss/flip them around, still keeping them separated. Add shrimp to other side of pan. Cook for another 5 minutes then change oven to broil and broil until edges of peppers start to brown, about 7-8 minutes.
- Take out, let cool, then enjoy wrapped up in a tortilla, on top of a salad, or however suits your fancy with all your favorite toppings!
Notes
- Use teriyaki marinade or experiment with jerk, parmesan peppercorn, or orange ginger flavors for variety.
- Broil at the end just until pepper edges brown to add texture without overcooking shrimp.
- Serve wrapped in tortillas, on salads, or with favorite toppings as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 1/4 of sheet (221g) | |
| Calories | 178kcal | 9% |
| Carbohydrates | 16.3g | 5% |
| Protein | 19.2g | 38% |
| Fat | 4.4g | 7% |
| Sodium | 593mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 14.4g | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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