Description
These Sheet Pan Shrimp Fajitas are a quick and flavorful weeknight dinner option featuring succulent shrimp and colorful bell peppers roasted with aromatic spices. Easy to prepare and cook on one pan, they deliver the classic fajita taste with minimal cleanup, garnished with fresh lime and cilantro, served in warm tortillas.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds shrimp (peeled and deveined)
- 1 yellow bell pepper (sliced thin)
- 1 red bell pepper (sliced thin)
- 1 orange bell pepper (sliced thin)
- 1 small red onion (sliced thin)
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- Several turns of freshly ground black pepper
Spices
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
To Serve
- Fresh lime (for squeezing)
- Fresh cilantro (for garnish)
- Tortillas (warmed)
Instructions
- Preheat the oven. Set your oven temperature to 450°F (232°C) to get it ready for roasting the shrimp and vegetables.
- Mix the ingredients. In a large bowl, combine the sliced red onion, yellow, red, and orange bell peppers with the peeled and deveined shrimp. Add the extra virgin olive oil, kosher salt, freshly ground pepper, chili powder, garlic powder, onion powder, ground cumin, and smoked paprika. Toss everything well to evenly coat the shrimp and veggies with the oil and spices.
- Prepare the baking sheet. Spray a baking sheet with non-stick cooking spray to prevent sticking and ensure easy cleanup.
- Spread the mixture on the sheet. Evenly distribute the shrimp, bell peppers, and onions on the prepared baking sheet in a single layer for optimal roasting.
- Roast at high heat. Bake at 450°F for about 8 minutes. This will cook the shrimp and soften the vegetables.
- Broil for finishing. After 8 minutes, switch the oven setting to broil and cook for an additional 2 minutes or until the shrimp are fully cooked and slightly charred for extra flavor. Keep a close eye to avoid burning.
- Add fresh flavors. Remove the sheet pan from the oven. Squeeze fresh lime juice over the cooked fajita mixture and sprinkle chopped cilantro on top to brighten the flavors.
- Serve. Spoon the shrimp and pepper mixture into warm tortillas and enjoy your vibrant, easy sheet pan shrimp fajitas.
Notes
- You can adjust the spice level by adding more chili powder or a pinch of cayenne pepper if you like heat.
- For a lower sodium version, reduce the kosher salt or skip the salt entirely.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Use corn tortillas for a gluten-free option or flour tortillas for a classic taste.
- This recipe is great for meal prep and can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 232 kcal
- Sugar: 4 g
- Sodium: 805 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.01 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 274 mg
