Sheet Pan Shrimp Fajitas
User Reviews
5
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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
Description
Sheet Pan Shrimp Fajitas combine strips of red, yellow, and orange bell peppers with wedges of sweet onion, all seasoned with a chili powder mixture featuring chili powder, ground cumin, dried oregano, smoked paprika, salt, and pepper. After partially roasting the vegetables to soften them, peeled and deveined shrimp are added to the pan with the remaining seasoning and olive oil. The shrimp cook quickly until pink and firm.
The sheet pan method simplifies preparation and clean-up while allowing the vegetables to maintain some bite and the shrimp to remain tender. The finishing touch of fresh chopped cilantro and lime juice adds brightness and fresh herb character to the dish.
Serve the shrimp and vegetables immediately with warm flour or corn tortillas for making fajita-style wraps. This recipe works well for casual dinners or meal prep where ease and flavor are both desired.
Ingredients
- 1 red bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 1 bell pepper cut into strips, orange
- 1 sweet onion cut into wedges
- 3 cloves garlic minced
- 3 tablespoons olive oil
- 1 ½ pounds Shrimp peeled and deveined, medium
- ¼ cup cilantro fresh, chopped leaves
- 1 tablespoon lime juice freshly squeezed
- 6 flour tortillas warmed, 8-inch or corn tortillas
For the chili powder mixture
- 1 ½ teaspoons chili powder
- 2 teaspoons cumin ground
- 2 teaspoons oregano dried
- 1 teaspoon smoked paprika
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
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.
User Reviews
Overall Rating
5
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