Description
This Sheet Pan Shrimp Fajitas recipe offers a vibrant and flavorful meal featuring jumbo shrimp roasted with colorful bell peppers and onions, seasoned with a blend of spices. Quick to prepare and cook, it's a perfect weeknight dinner served with warm tortillas and fresh lime juice.
Ingredients
Scale
Main Ingredients
- 1½ pounds jumbo raw shrimp - thawed, peeled and deveined, and pat dry with paper towels
- 1 large red onion - sliced
- 1 red bell pepper - seeded and sliced
- 1 yellow bell pepper - seeded and sliced
- 1 orange bell pepper - seeded and sliced
- 1 green bell pepper - seeded and sliced
- 1½ tablespoon olive oil
- 3-5 cloves garlic - minced
- 1 lime juiced
- Fresh cilantro
- Corn or flour tortillas - for serving
Spice Mix
- 2 teaspoon chili powder
- 1 teaspoon pepper
- 1½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
Instructions
- Preheat the oven: Set your oven to 450°F (232°C) and lightly spray a large rimmed baking sheet with non-stick cooking spray to prepare for roasting the ingredients.
- Mix the fajita seasoning: In a small bowl, combine 2 teaspoons chili powder, 1 teaspoon pepper, 1½ teaspoons salt, ½ teaspoon onion powder, ½ teaspoon ground cumin, ½ teaspoon cayenne pepper, and ½ teaspoon paprika. Stir well to create the seasoning blend.
- Prepare the vegetables: In a large mixing bowl, add the sliced bell peppers and red onion. Drizzle with 1½ tablespoons olive oil and toss thoroughly to coat the vegetables evenly.
- Season the veggies: Sprinkle the prepared seasoning mix and minced garlic over the bell peppers and onions. Toss everything well to ensure all pieces are coated with spices and garlic.
- Add the shrimp: Add the thawed and dried shrimp to the bowl with the seasoned vegetables. Gently toss to combine and lightly coat the shrimp with the seasoning mixture.
- Spread onto the baking sheet: Arrange the shrimp and vegetable mixture in a single, even layer on the prepared rimmed baking sheet to allow for even roasting.
- Roast: Place the sheet pan in the oven and bake for 8 minutes, or until the shrimp starts to turn pink and the vegetables begin to soften.
- Broil: Toss the shrimp and vegetables gently to redistribute for even cooking. Switch the oven to broil and cook for an additional 3 minutes, or until the shrimp is fully cooked and slightly charred on the edges for extra flavor.
- Finish and serve: Remove from oven immediately. Squeeze fresh lime juice over the shrimp and veggies and sprinkle chopped fresh cilantro on top. Serve hot with warmed corn or flour tortillas and optional toppings like sour cream, avocado, black beans, or rice.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days; keep tortillas and toppings separate for freshness.
- Freezing: Not recommended as shrimp can become rubbery and vegetables lose texture upon freezing and reheating.
- Reheating Stovetop: Heat olive oil in a skillet over medium heat, add shrimp and veggies, and sauté for 2–3 minutes just until warmed; avoid overcooking.
- Reheating Oven: Preheat oven to 350°F, spread leftovers evenly on a baking sheet, cover loosely with foil, and bake for 8–10 minutes until heated through.
- Reheating Microwave: Place leftovers in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals until hot.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 195 mg
