Sheet Pan Shrimp Fajitas
User Reviews
5.0
102 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course
Sheet Pan Shrimp Fajitas
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The quickest (easiest) sheet pan dinner! Serve with warm tortillas for a lightening fast weeknight meal. SO GOOD!
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Ingredients
- 1 red bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 1 orange bell pepper cut into strips
- 1 sweet onion cut into wedges
- 3 cloves garlic minced
- 3 tablespoons olive oil
- 1 ½ pounds medium shrimp peeled and deveined
- ¼ cup chopped fresh cilantro leaves
- 1 tablespoon freshly squeezed lime juice
- 6 8-inch flour or corn tortillas warmed
For the chili powder mixture
- 1 ½ teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in 2 tablespoons olive oil and half the chili powder mixture; gently toss to combine.
- Place into oven and bake for 10 minutes, or until the vegetables are beginning to soften.
- In a large bowl, combine shrimp and remaining 1 tablespoon olive oil and chili powder mixture.
- Working carefully, move vegetables onto one side of the baking sheet. Place shrimp onto the opposite side of the baking sheet in a single layer.
- Place into oven and bake just until shrimp are pink, firm and cooked through, an additional 6-8 minutes. Stir in cilantro and lime juice.
- Serve immediately with desired tortillas.
For the chili powder mixture
- In a small bowl, combine chili powder, cumin, oregano, paprika, 1 teaspoon salt and 1 teaspoon pepper.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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