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Sheet Pan Shrimp Fajitas

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These vibrant sheet pan shrimp fajitas are a quick and easy weeknight dinner, packed with bold Tex-Mex flavors, juicy shrimp, and caramelized veggies. Perfect for family gatherings or cozy nights in, they’re customizable, healthy, and ready in under 30 minutes.

Ingredients

Scale
  • 1 pound large raw shrimp, peeled and deveined
  • 3 medium bell peppers (red, yellow, green), seeded and sliced into thin strips
  • 1 large red onion, sliced into thin wedges
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano (optional)
  • 8 small corn or flour tortillas (use gluten-free if needed)
  • 1/4 cup chopped fresh cilantro (for garnish)
  • Optional toppings: avocado or guacamole, sour cream or Greek yogurt (dairy-free if needed), shredded cheese (Monterey Jack or cheddar), fresh salsa or pico de gallo, lime wedges

Instructions

  1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
  2. Slice bell peppers into thin strips and onion into wedges. Aim for even sizes for uniform cooking.
  3. In a mixing bowl, whisk together olive oil, lime juice, garlic, smoked paprika, cumin, chili powder, salt, pepper, and oregano.
  4. Add peppers and onions to the bowl, toss well to coat. Spread veggies in a single layer on the sheet pan. Reserve about 2 tablespoons of marinade for the shrimp.
  5. Roast veggies in the oven for 12 minutes, until they begin to soften and edges start to char.
  6. While veggies roast, pat shrimp dry with paper towels. Toss shrimp in reserved marinade in a separate bowl and marinate for 5 minutes.
  7. Remove pan from oven and nestle shrimp among the veggies, ensuring each shrimp touches the pan.
  8. Return sheet pan to oven and roast for 8-10 minutes, until shrimp are pink and opaque.
  9. Wrap tortillas in foil and place in oven for the last 3-5 minutes, or warm in a dry skillet over medium heat.
  10. Sprinkle fajitas with chopped cilantro and serve with lime wedges, avocado, and other desired toppings. Pile shrimp and veggies into warm tortillas and enjoy!

Notes

For best results, use fresh shrimp and bell peppers. Don’t overcrowd the pan to ensure caramelization. Marinate shrimp for only 5 minutes to avoid mushy texture. For extra char, broil the pan for 1 minute at the end. Customize with your favorite veggies or toppings. Leftovers keep well for up to 3 days in the fridge.

Nutrition

Keywords: shrimp fajitas, sheet pan, easy dinner, Tex-Mex, weeknight meal, gluten-free, healthy, quick, family-friendly, seafood

Find it online: https://emmayum.com/sheet-pan-shrimp-fajitas-recipe-easy-vibrant-weeknight-dinner/