Sheet pan shrimp fajitas are a quick and easy weeknight recipe that will have a dinner on the table in 30 minutes.
Ingredients
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ⅛ teaspoon Kosher salt
- 2 tablespoons olive oil, divided
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 1 pound shrimp, peeled and deveined
- 8 flour or corn tortillas, warmed
- 1 lime, wedged
Suggested Toppings:
- sour cream
- cilantro
- sliced avocado
Instructions
- Preheat the oven to 425°F.
- In a small bowl, combine the chili powder, cumin, paprika, garlic powder, and salt.
- Add the sliced peppers and onions to the sheet pan. Drizzle with 1 tablespoon of olive oil and sprinkle with half of the seasoning mix. Toss to combine.
- Roast the vegetables for 10 minutes, or until they start to caramelize around the edges.
- Stir the vegetables and push them to the sides of the pan; add the shrimp to the center. Drizzle with the remaining tablespoon of olive oil and sprinkle with the remaining seasoning mix. Toss the shrimp gently to coat and make sure they are laying in a single layer.
- Bake for an additional 8-10 minutes, or until the shrimp have fully cooked.
- Spoon onto tortillas and squeeze 1 lime wedge over each serving. Top with garnishes of your choice.
Notes
I used 1 lb 20-25 count shrimp. If you use another size, make sure to adjust the cooking time, if needed. The shrimp are ready to eat when they are firm to the touch and light pink in color.
Store leftovers in an airtight container in the fridge for up to two days.
Nutrition
Serving: 1g | Calories: 571kcal
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