Sheet Pan Shrimp Fajitas Recipe
Introduction
Sheet Pan Shrimp Fajitas are a quick and flavorful dinner option that’s perfect for busy weeknights. This recipe combines tender shrimp with vibrant bell peppers and onions, all cooked together on one pan for easy cleanup and rich, harmonious flavors.
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 chili powder, ground cumin, paprika, kosher salt, black pepper, garlic powder, and dried oregano. Set this seasoning mix aside.
- Step 3: Cut the red and yellow bell peppers and 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 evenly.
- Step 4: Lightly spray a large rimmed sheet pan with baking spray. Spread the seasoned vegetables evenly on the pan. Roast for 12 minutes, tossing once halfway through.
- Step 5: While the vegetables are roasting, add the shrimp to the same bowl used for the vegetables. Toss with the remaining 1 tablespoon olive oil, remaining seasoning mix, lime juice, and lime zest. Set aside until the vegetables finish cooking.
- Step 6: After 12 minutes, push the vegetables to one side of the sheet pan. Arrange the shrimp in a single layer on the empty side of the pan. Return to the oven and bake for 6 to 8 minutes, or until the shrimp turn pink and are cooked through.
- Step 7: Serve immediately with warm tortillas and your favorite fajita toppings.
Tips & Variations
- Use fresh lime juice for the best bright flavor, or substitute with lemon juice if unavailable.
- Try adding sliced jalapeños for a spicy kick or swap shrimp for chicken or tofu to vary the protein.
- For extra char, broil the fajitas for a minute or two at the end, watching closely to avoid burning.
Storage
Store leftover fajita mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid overcooking the shrimp. Keep tortillas separate and warm them just before serving.
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 be sure to thaw them completely and pat dry before seasoning to avoid excess moisture on the pan.
What are good topping options for shrimp fajitas?
Popular toppings include sour cream, guacamole, salsa, chopped cilantro, shredded cheese, and sliced avocado. Feel free to customize based on your preference.
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Sheet Pan Shrimp Fajitas Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This vibrant Sheet Pan Shrimp Fajitas recipe offers a quick and easy way to enjoy flavorful Mexican-inspired fajitas. Marinated shrimp and colorful bell peppers roast together on a single sheet pan, making cleanup a breeze. Perfect for a weeknight dinner, these fajitas are bursting with bold spices, zesty lime, and tender shrimp, ready to be served with warm tortillas and your favorite toppings.
Ingredients
Spice Mix
- 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 and Shrimp
- 1 red bell pepper, sliced into ¼-inch thick strips
- 1 yellow bell pepper, sliced into ¼-inch thick strips
- 1 small red onion, sliced into ¼-inch thick strips
- 2 tablespoons olive oil, divided
- 1½ pounds shrimp, peeled and deveined
- 2 tablespoons fresh squeezed lime juice
- ½ tablespoon lime zest
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the right temperature for roasting the fajitas.
- Make Spice Mix: In a small bowl, combine chili powder, cumin, paprika, kosher salt, black pepper, garlic powder, and dried oregano to create a flavorful seasoning blend.
- Prepare Vegetables: Cut the red and yellow bell peppers and the red onion into ¼-inch thick strips. Place them in a large bowl and drizzle with 1 tablespoon of olive oil. Sprinkle half of the seasoning mix over the vegetables and toss well to coat evenly.
- Roast Vegetables: Lightly spray a large rimmed sheet pan with baking spray. Spread the seasoned vegetables evenly on the pan and place in the oven. Roast for 12 minutes, ensuring to toss the vegetables halfway through for even cooking.
- Season Shrimp: While the vegetables roast, add the shrimp to the same bowl used for vegetables. Toss the shrimp with the remaining 1 tablespoon olive oil, the rest of the seasoning mix, fresh lime juice, and lime zest. Let it marinate while the vegetables finish cooking.
- Add Shrimp to Sheet Pan: After the vegetables have cooked for 12 minutes, push them to one side of the sheet pan. Arrange the seasoned shrimp in a single layer on the other side. Return to the oven and bake for an additional 6-8 minutes until the shrimp turn pink and are cooked through.
- Serve: Remove from oven and serve immediately with warm tortillas and your favorite fajita toppings such as sour cream, guacamole, salsa, or shredded cheese.
Notes
- Be sure not to overcook the shrimp; they cook quickly and become rubbery if left too long.
- Feel free to customize with other vegetables like mushrooms or zucchini.
- For a spicier dish, add cayenne pepper to the seasoning mix.
- Warm tortillas before serving for the best fajita experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: sheet pan shrimp fajitas, easy shrimp fajitas, baked fajitas, Mexican shrimp recipe, sheet pan dinner
