Sheet Pan Shrimp Fajitas
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
574 kcal
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Course
Main Course
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Cuisine
Mexican
Sheet Pan Shrimp Fajitas
Description
This recipe layers marinated shrimp on a bed of thinly sliced bell peppers and red onions, all spread on a large baking sheet. The shrimp and vegetables are coated separately with a blend of olive oil and spices including chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, black pepper, and chipotle chili powder. Starting with roasting the vegetables allows them to soften before adding shrimp, which cook quickly atop the veggies. A final broil step adds slight char for extra flavor and texture.
The completed fajitas are served in warmed tortillas with optional melted butter drizzled over, fresh lime juice squeezed on top, cilantro, avocado slices, and cotija or Mexican blend cheese. This assembly offers a mix of smoky, spicy, and fresh flavors combined with varied textures from the tender shrimp and crisp-tender peppers and onions.
Ingredients
- 1 1/2-2 lbs. Shrimp peeled and deveined, medium
- 3 bell pepper with seeds and stems removed, thinly sliced, red, orange, or yellow
- 1 red onion thinly sliced
- 2 Tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon chipotle chili powder
- 8-12 tortilla warmed, fajita-size
- 4 Tablespoons butter melted (optional - leave out if making Whole30 version, salted
- lime juice of 1
- cilantro chopped, fresh
- 1 avocado peeled and sliced
- cotija cheese for topping, or Mexican blend cheese
Instructions
- Heat the oven to 450 degrees F. Place the shrimp and the veggies in two large, separate ziploc bags.
- In a medium bowl, combine the olive oil and all of the spices and stir well. Divide the spice mixture between the two bags with 3/4 of the oil-spice mixture going in with the shrimp and the remaining 1/4 going in with the veggies, then toss well to coat.
- Spread the peppers and onion on a large baking sheet in a single layer, then bake for 10 minutes while the shrimp marinates.
- Once the vegetables are just starting to get tender, pull them out and give them a quick stir, then add the shrimp on top of the veggies and return the pan to the oven. Bake for 6-8 minutes more, until the shrimp are pink and almost cooked through.
- Turn the oven to broil and cook the shrimp and veggies for another 2 minutes, until the shrimp is cooked through and the shrimp and veggies are just beginning to char a bit.
- Remove from oven and immediately drizzle with the melted butter butter and lime juice, sprinkle with chopped cilantro, and then serve with warm tortillas, sliced avocados, and cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Calories | 574kcal | 29% |
| Carbohydrates | 39g | 13% |
| Protein | 41g | 82% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 268mg | 89% |
| Sodium | 1414mg | 59% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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