Sheet Pan Shrimp Fajitas
User Reviews
4.8
Sheet Pan Shrimp Fajitas
Description
Sheet Pan Shrimp Fajitas bring together sliced red, orange, and yellow bell peppers with thick-cut red onion sections, all tossed in olive oil and a seasoning mix of chili powder, cumin, oregano, smoked paprika, garlic powder, salt, and pepper. Roasting the vegetables at high heat softens and lightly caramelizes them over about 20 minutes. The seasoned shrimp, coated with similar spices, are added to the pan near the end and baked briefly until just cooked through, preventing toughness.
The result is a colorful, tender mix of sweet roasted peppers and aromatic shrimp, offering layered smoky, savory, and slightly spicy notes. Serving the fajita mixture in warmed tortillas allows for a handheld dish with contrasting textures and fresh garnishes like cilantro and lime juice brightening the flavors.
This straightforward sheet pan approach consolidates cooking and cleanup while maintaining distinct textures and flavors between the vegetables and shrimp. The recipe keeps well in the fridge up to five days, making it useful for meal planning or leftovers.
Ingredients
Vegetables
- 1 red bell pepper sliced into long thin strips about 1/2-inch wide, large
- 1 bell pepper sliced into long thin strips about 1/2-inch wide, orange, large
- 1 yellow bell pepper sliced into long thin strips about 1/2-inch wide, large
- 1 red onion about 1-inch wide, large, sliced into thick chunky sections
- 3 to 4 tablespoons olive oil or as desired
- 2 to 3 teaspoons chili powder
- 2 to 3 teaspoons cumin
- 2 teaspoons oregano dried Mexican or regular dried
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- ¼ teaspoon cayenne pepper optional and to taste
Shrimp
- Shrimp cleaned and deveined with tails (I used U16-20 count, one pound, fresh raw
- 1 to 2 tablespoons olive oil
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon oregano dried Mexican or regular dried
- ½ teaspoon smoked paprika or regular paprika
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper or to taste, freshly ground
- cilantro optional for garnishing, fresh
- lime optional for garnishing, fresh
- corn tortilla warmed; as needed for serving, or flour tortillas
Instructions
Vegetables
- Preheat oven to 425F (use Convection if you have it), line half sheet pan with foil for easier cleanup if desired, and add the peppers, onions, evenly drizzle with the olive oil, and evenly sprinkle the chili powder, cumin, Mexican oregano, smoked paprika, garlic powder, salt, pepper, and using your hands, toss to evenly coat.
- Bake for about 20 minutes, or until vegetables are soft, tender, and mostly done. Midway through cooking, stir the ingredients and rotate the pan to ensure even cooking.
Shrimp
- While vegetables are baking, to a small bowl add the shrimp, olive oil, all remaining spices, and toss lightly to coat.
- After vegetables have baked about 20 minutes, add the shrimp to the sheet pan, and bake for 5 minutes, or until shrimp are just done. Don't overbake or they will be tough and rubbery. Shrimp are done with they are firm, opaque and light pink.
- Optionally garnish with cilantro, lime juice, add the filling mixture to the tortillas, and serve immediately.
Notes
- Store cooked fajita mixture airtight in the refrigerator for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 399kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 20g | 40% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 19g | 112% |
| Cholesterol | 143mg | 48% |
| Sodium | 1571mg | 65% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
