Description
Sheet Pan Shrimp Fajitas are a quick, flavorful dinner perfect for busy weeknights or festive occasions like Cinco de Mayo. This recipe features seasoned shrimp and colorful bell peppers and onions roasted together on one pan, minimizing cleanup and maximizing taste. Ready in about 20 minutes, they make a delicious and vibrant meal served with warm tortillas and your favorite fajita toppings.
Ingredients
Spice Mix
- 1 tbsp chili powder
- 1 tbsp ground cumin
- ½ tsp paprika
- ½ tsp garlic powder
- ⅛ tsp Kosher salt
Main Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tbsp olive oil, divided
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 red onion, sliced
Serving & Garnish
- 8 flour or corn tortillas
- 1 lime, wedged
- Shredded mixed cheese
- Sour cream
- Guacamole
- Pico de gallo
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the vegetables and shrimp efficiently.
- Make Spice Mix: In a small bowl, combine chili powder, ground cumin, paprika, garlic powder, and Kosher salt to create a flavorful seasoning blend.
- Season and Roast Vegetables: Add the sliced yellow, green, and red bell peppers along with the red onion into a large mixing bowl. Drizzle 1 tablespoon of olive oil over the vegetables and sprinkle half of the prepared seasoning mix on top. Toss everything thoroughly to coat evenly. Spread the vegetables in a single layer on a sheet pan. Place the sheet pan in the preheated oven and roast for 10-12 minutes or until vegetables begin to soften and caramelize around the edges.
- Add and Season Shrimp: Remove the sheet pan from the oven. Push the roasted vegetables to the sides to create space in the center of the pan. Add the peeled and deveined shrimp to the center. Drizzle the remaining 1 tablespoon of olive oil over the shrimp, then sprinkle the remaining seasoning mix. Toss the shrimp lightly to coat with the seasoning and lay them out evenly on the sheet pan.
- Roast Shrimp: Return the sheet pan to the oven and bake for an additional 10 minutes, or until the shrimp are fully cooked through and pink, with a firm texture.
- Assemble Fajitas: Remove the sheet pan from the oven. Spoon the roasted shrimp and vegetables onto warm flour or corn tortillas. Squeeze a wedge of lime over each serving for a fresh citrus burst.
- Add Garnishes: Top your shrimp fajitas with shredded mixed cheese, sour cream, guacamole, and pico de gallo as desired to enhance flavor and texture.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to two days to maintain freshness.
Notes
- For a spicier version, add a pinch of cayenne pepper to the seasoning mix.
- You can substitute shrimp with chicken or tofu for different protein options.
- Use corn tortillas for a gluten-free option.
- Roasting the vegetables before adding shrimp helps develop deeper flavors and texture.
- Make sure to spread ingredients evenly on the sheet pan for uniform cooking.
- Consume leftovers within two days for best taste and safety.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
