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Sheet Pan Shrimp Fajitas Recipe

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4.2 from 4 reviews

This vibrant and easy Sheet Pan Shrimp Fajitas recipe combines juicy shrimp with colorful bell peppers and onions, all seasoned with a fragrant blend of chili powder, cumin, and garlic. Roasted to perfection on a single sheet pan, this dish delivers bold Tex-Mex flavors with minimal cleanup, making it an ideal weeknight dinner. Served with warm tortillas and fresh toppings like salsa verde, lime, and avocado, these fajitas are both quick and delicious.

Ingredients

Shrimp and Vegetables

  • 1.5 pounds raw shrimp (peeled and deveined)
  • 2 large bell peppers (thinly sliced)
  • 1 large onion (thinly sliced)

Seasoning Mix

  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1 teaspoon salt

Oils and Garnishes

  • 2 teaspoons avocado oil or other neutral oil
  • 1/4 cup fresh cilantro leaves
  • Fresh lime wedges
  • Warm tortillas for serving
  • Salsa verde for serving
  • Sliced avocado or guacamole for serving

Instructions

  1. Preheat the oven: Set your oven to 425 degrees Fahrenheit to prepare for roasting the vegetables and shrimp evenly.
  2. Prepare seasoning mix: In a small bowl, combine chili powder, garlic powder, cumin, oregano, paprika, and salt. Mix well and set aside for layering flavors on shrimp and veggies.
  3. Slice vegetables: Thinly slice the bell peppers and onion into strips. Spread them out on a sheet pan and toss with 1 teaspoon of avocado oil and half of the seasoning mix to lightly coat them.
  4. Roast vegetables: Place the sheet pan with veggies in the oven and roast for 8 to 10 minutes, tossing halfway through to ensure even softening and roasting.
  5. Season shrimp: While veggies roast, toss the peeled and deveined shrimp with the remaining seasoning mix and 1 teaspoon of avocado oil in a bowl, ensuring they are evenly coated.
  6. Add shrimp and continue roasting: Remove the sheet pan from the oven, distribute the seasoned shrimp evenly over the partially cooked vegetables, and return to the oven.
  7. Finish roasting shrimp: Roast for an additional 6 to 8 minutes until shrimp begin to turn opaque and cooked through.
  8. Broil for char: After 6 minutes, check shrimp doneness carefully, then turn on the broiler for 1 to 2 minutes to add a slight char to shrimp and vegetables. Watch carefully to avoid overcooking.
  9. Add finishing touches and serve: Remove from oven, squeeze fresh lime juice over the contents, and sprinkle with fresh cilantro leaves. Serve immediately with warm tortillas and desired accompaniments like salsa verde or sliced avocado.

Notes

  • Be careful not to overcook the shrimp during broiling; shrimp cook quickly and become rubbery if overdone.
  • Use a rimmed sheet pan to prevent juices from spilling in the oven.
  • For spicier fajitas, add a pinch of cayenne pepper or use hot paprika in the seasoning mix.
  • Warm tortillas can be heated directly on the oven rack for a few minutes or wrapped in a damp towel and microwaved.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://cozyplatter.com/sheet-pan-shrimp-fajitas-recipe/