Sheet Pan Shrimp Fajitas Recipe
Introduction
Sheet Pan Shrimp Fajitas are a quick and flavorful weeknight meal that combines tender shrimp with colorful peppers and onions. This easy recipe uses simple spices and fresh lime for a zesty finish, all cooked together on one pan for minimal cleanup.
Ingredients
- 3 teaspoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- 1 red bell pepper
- 1 yellow bell pepper
- 1 small red onion
- 2 tablespoons olive oil
- 1½ pounds shrimp (peeled and deveined)
- 2 tablespoons fresh squeezed lime juice
- ½ tablespoon lime zest
Instructions
- Step 1: Preheat the oven to 400 degrees F.
- Step 2: In a small bowl, combine the chili powder, cumin, paprika, salt, pepper, garlic powder, and oregano. Set aside.
- Step 3: Cut the bell peppers and onion into ¼-inch thick strips and place them in a large bowl. Drizzle 1 tablespoon of olive oil over the vegetables and sprinkle with half of the seasoning mix. Toss well to combine.
- Step 4: Lightly spray a large rimmed sheet pan with baking spray. Spread the seasoned vegetables evenly on the baking sheet. Bake for 12 minutes, tossing once halfway through cooking.
- Step 5: While the vegetables bake, add the shrimp to the same bowl used for the vegetables. Toss with the remaining 1 tablespoon olive oil, the rest of the seasoning, fresh lime juice, and lime zest. Set aside.
- Step 6: After the vegetables have baked for 12 minutes, push them to one side of the sheet pan. Arrange the shrimp in a single layer on the empty side. Return to the oven and bake for 6 to 8 minutes, or until the shrimp are opaque and just pink.
- Step 7: Serve the shrimp and vegetables immediately with your favorite tortillas and toppings.
Tips & Variations
- For extra flavor, marinate the shrimp in lime juice and spices for 15 minutes before cooking.
- Substitute bell peppers with poblano or Anaheim peppers for a milder heat.
- Top your fajitas with fresh avocado, sour cream, or chopped cilantro for added freshness.
- Use corn or flour tortillas depending on your preference or dietary needs.
Storage
Store leftover shrimp fajitas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking the shrimp when reheating to keep them tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well. Just make sure they are fully thawed and patted dry before seasoning and cooking to avoid excess moisture.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free tortillas or serve the fajitas over rice or in lettuce wraps to keep the meal gluten-free.
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Sheet Pan Shrimp Fajitas Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Sheet Pan Shrimp Fajitas recipe offers a quick and flavorful way to enjoy classic fajitas with succulent shrimp and colorful bell peppers roasted to perfection on a single sheet pan. Perfect for a fast, healthy weeknight dinner, the spice blend and fresh lime juice give it a vibrant Tex-Mex taste.
Ingredients
Spices and Seasonings
- 3 teaspoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
Vegetables
- 1 red bell pepper
- 1 yellow bell pepper
- 1 small red onion
Proteins and Others
- 2 tablespoons olive oil
- 1½ pounds shrimp (peeled and deveined)
- 2 tablespoons fresh squeezed lime juice
- ½ tablespoon lime zest
Instructions
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the right temperature for roasting the vegetables and shrimp evenly.
- Mix the seasoning: In a small bowl, combine chili powder, ground cumin, paprika, kosher salt, black pepper, garlic powder, and oregano. Set this flavorful seasoning blend aside for later use.
- Prepare the vegetables: Slice the red and yellow bell peppers and the red onion into ¼-inch thick strips. Place them in a large bowl, drizzle with 1 tablespoon of olive oil, and sprinkle with half of the seasoning mix. Toss well to coat all the vegetables evenly.
- Roast the vegetables: Lightly spray a large rimmed sheet pan with baking spray, spread the seasoned vegetables evenly, and roast in the preheated oven for 12 minutes. Toss the vegetables once halfway through cooking for even roasting.
- Season the shrimp: While the vegetables are cooking, add the shrimp to the same bowl used for the vegetables. Toss the shrimp with the remaining 1 tablespoon olive oil, the rest of the seasoning mix, fresh lime juice, and lime zest. Set aside to marinate briefly during the vegetable roasting.
- Add shrimp and continue baking: After the vegetables have roasted for 12 minutes, push them to one side of the sheet pan. Arrange the shrimp in a single layer on the vacant side. Bake for an additional 6-8 minutes or until the shrimp turn pink and are cooked through.
- Serve immediately: Remove the sheet pan from the oven and serve the shrimp and vegetables hot with your favorite tortillas and toppings such as sour cream, guacamole, or salsa for a delightful meal.
Notes
- Ensure shrimp are peeled and deveined for best texture and flavor.
- Adjust chili powder amount if you prefer more or less heat.
- Use fresh lime juice and zest to give a bright citrus finish.
- For extra crispiness, broil for 1-2 minutes at the end if desired but watch closely to prevent burning.
- Serve with warm corn or flour tortillas and desired garnishes like cilantro, avocado, or cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Keywords: Shrimp fajitas, sheet pan dinner, easy fajitas, Tex-Mex shrimp, healthy fajitas, roasted shrimp and peppers
