Servings
Font
Back
4.8 from 51 votes

Sheet Pan Shrimp Fajitas

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!!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 399 kcal
Course: Lunch
Cuisine: Mexican

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
    Cup of Yum
  1. 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.
  2. 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
  1. While vegetables are baking, to a small bowl add the shrimp, olive oil, all remaining spices, and toss lightly to coat.
  2. 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.
  3. 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

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

% 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.