Sheet Pan Shrimp Fajitas
User Reviews
4.8
51 reviews
Excellent
Sheet Pan Shrimp Fajitas
Report
EASY, ready in 30 minutes, tastes AUTHENTIC, and made on ONE sheet pan to keep things simple – especially on busy nights!! You don't need to go out to a Mexican restaurant when you can make fajitas this GOOD and healthier at home!!
Share:
Ingredients
Vegetables
- 1 large red bell pepper sliced into long thin strips about 1/2-inch wide
- 1 large orange bell pepper sliced into long thin strips about 1/2-inch wide
- 1 large yellow pepper sliced into long thin strips about 1/2-inch wide
- 1 large red onion sliced into thick chunky sections about 1-inch wide
- 3 to 4 tablespoons olive oil or as desired
- 2 to 3 teaspoons chili powder
- 2 to 3 teaspoons cumin
- 2 teaspoons dried Mexican oregano or regular dried oregano
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- ¼ teaspoon cayenne pepper optional and to taste
Shrimp
- one pound fresh raw shrimp cleaned and deveined with tails (I used U16-20 count)
- 1 to 2 tablespoons olive oil
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon dried Mexican oregano or regular dried oregano
- ½ teaspoon smoked paprika or regular paprika
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- fresh cilantro optional for garnishing
- fresh limes optional for garnishing
- corn or flour tortillas warmed; as needed for serving
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
- Recipe will keep airtight in the fridge for up to 5 days.
Nutrition Information
Show Details
Serving
1
Calories
399kcal
(20%)
Carbohydrates
30g
(10%)
Protein
20g
(40%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
19g
Cholesterol
143mg
(48%)
Sodium
1571mg
(65%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.8
51 reviews
Excellent
Other Recipes
You'll Also Love
