Description
This Sheet Pan Shrimp Fajitas recipe offers a quick and flavorful meal perfect for busy weeknights. Tender shrimp and vibrant bell peppers and onions are seasoned with classic fajita spices, then roasted together on a single sheet pan for easy cleanup. Served with warm flour tortillas, fresh lime juice, and cilantro, this dish combines smoky, zesty flavors with minimal effort.
Ingredients
Scale
Shrimp and Vegetables
- 1 pound shrimp, peeled and deveined (16-20 or 21-30 count)
- 2 bell peppers, thinly sliced (red and yellow)
- 1 medium red onion, thinly sliced
Seasonings and Oils
- 3 tablespoons olive oil
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons paprika
- 1 ½ teaspoons onion powder
- 2 teaspoons kosher salt, or more to taste
For Serving
- 1 lime, juiced
- ½ cup cilantro, chopped
- Flour tortillas
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup and to prevent sticking.
- Season Shrimp and Vegetables: In a large bowl, combine the peeled and deveined shrimp with the thinly sliced bell peppers and red onion. Drizzle the mixture with olive oil and sprinkle all the spices—garlic powder, chili powder, ground cumin, paprika, onion powder—and kosher salt. Toss everything thoroughly to ensure an even coating of oil and spices.
- Arrange on Sheet Pan: Spread the well-coated shrimp and vegetable mixture onto the prepared sheet pan in a single, even layer. This helps ensure even roasting without overcrowding.
- Roast: Place the sheet pan in the preheated oven and roast for 12 to 13 minutes. Cook until the shrimp turn pink and opaque and the vegetables are tender with lightly charred edges, enhancing the smoky flavor.
- Finish with Lime and Cilantro: Remove the pan from the oven and immediately squeeze fresh lime juice over the shrimp and vegetables for a bright, zesty finish. Sprinkle chopped cilantro over the top to add freshness and color.
- Serve: Serve the roasted shrimp and vegetables hot with warm flour tortillas and your favorite fajita toppings such as sour cream, guacamole, or shredded cheese if desired.
Notes
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Adjust seasoning to your taste, especially salt and chili powder, depending on your spice preference.
- You can substitute shrimp with chicken or a mix of vegetables for variety.
- For gluten-free option, serve with corn tortillas instead of flour tortillas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
