Sheet Pan Shrimp Fajitas

Introduction:
Enjoy the vibrant flavors of Sheet Pan Shrimp Fajitas with minimal fuss and maximum taste! This one-pan meal combines succulent shrimp with colorful bell peppers and onions, all seasoned with zesty fajita spices and roasted to perfection. Perfect for busy weeknights or casual gatherings, this dish is a simple yet impressive way to bring the taste of fajitas to your dinner table.

Why You’ll Love This Recipe:

• Quick and easy: Prep and cook everything on one sheet pan for minimal cleanup.
• Flavorful and satisfying: Bold fajita seasoning adds a burst of flavor to tender shrimp and crisp vegetables.
• Healthy: Low in fat and packed with protein and veggies.
• Customizable: Adjust the spice level and add your favorite toppings or veggies.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 2 tablespoons fajita seasoning mix
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Tortillas, lime wedges, and fresh cilantro for serving

Instructions:

1. Preheat the Oven:

• Preheat your oven to 400°F (200°C).

1. Prepare the Vegetables and Shrimp:

• On a large baking sheet, combine the sliced bell peppers and red onion. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat evenly.
• In a large bowl, toss the shrimp with the remaining olive oil, fajita seasoning mix, garlic powder, paprika, cumin, salt, and pepper until well coated.

1. Arrange on the Sheet Pan:

• Spread the seasoned vegetables out in an even layer on the baking sheet. Place the seasoned shrimp on top of the vegetables.

1. Bake:

• Bake in the preheated oven for 15-20 minutes, or until the shrimp are pink and opaque and the vegetables are tender and slightly caramelized.

1. Serve:

• Remove from the oven and serve hot with warm tortillas, lime wedges, and fresh cilantro.

Tips for Success:

• Even Cooking: Spread the shrimp and vegetables out in a single layer to ensure even roasting.
• Watch the Time: Shrimp cook quickly, so keep an eye on them to avoid overcooking. They should be pink and opaque when done.
• Customize: Feel free to add other vegetables like zucchini or mushrooms for added flavor and texture.

Recipe Variations:

• Spicy Version: Add a pinch of cayenne pepper or a splash of hot sauce to the seasoning mix for extra heat.
• Vegetarian Option: Replace the shrimp with a mix of your favorite veggies or a plant-based protein.
• Add Cheese: Sprinkle some shredded cheese over the top during the last 5 minutes of baking for a cheesy twist.

Serving Suggestions:

• Serve with warm flour or corn tortillas, salsa, sour cream, and guacamole for a complete fajita experience.
• Pair with a side of Mexican rice, black beans, or a fresh salad.

Freezing and Storage:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze cooked shrimp and vegetables in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator before reheating.
• Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes, or microwave individual portions if needed.

Special Equipment:

• Sheet Pan: Essential for roasting the shrimp and vegetables.

FAQ:

• Can I use frozen shrimp?
  Yes, just make sure to thaw them completely and pat them dry before seasoning.
• Can I use chicken instead of shrimp?
  Absolutely! Substitute chicken strips and adjust the cooking time as needed.
• Can I prepare this ahead of time?
  You can prep the vegetables and season the shrimp in advance. Store them separately in the refrigerator until ready to bake.

Preparation Time:

• 10 minutes for preparing and seasoning the ingredients.

Cook Time:

• 15-20 minutes for baking.

Total Time:

• 25-30 minutes (including prep and cook time).

Nutrition Information (per serving, assuming 4 servings):

• Calories: 250
• Protein: 25g
• Carbohydrates: 15g
• Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 185mg
• Sodium: 620mg
• Fiber: 4g
• Sugar: 6g

Sheet Pan Shrimp Fajitas

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Julie
• Total Time: 25-30 minutes

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 2 tablespoons fajita seasoning mix
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Tortillas, lime wedges, and fresh cilantro for serving

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat the Oven:
  • Preheat your oven to 400°F (200°C).
• Prepare the Vegetables and Shrimp:
  • On a large baking sheet, combine the sliced bell peppers and red onion. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat evenly.
  • In a large bowl, toss the shrimp with the remaining olive oil, fajita seasoning mix, garlic powder, paprika, cumin, salt, and pepper until well coated.
• Arrange on the Sheet Pan:
  • Spread the seasoned vegetables out in an even layer on the baking sheet. Place the seasoned shrimp on top of the vegetables.
• Bake:
  • Bake in the preheated oven for 15-20 minutes, or until the shrimp are pink and opaque and the vegetables are tender and slightly caramelized.
• Serve:
  • Remove from the oven and serve hot with warm tortillas, lime wedges, and fresh cilantro.

• Prep Time: 10 minutes
• Cook Time: 15-20 minutes for baking

Nutrition

• Serving Size: 4 servings
• Calories: 250 kcal
• Sugar: 6g
• Sodium: 620mg
• Fat: 12g
• Saturated Fat: 2g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 185mg

Closing Notes:
Have you tried these Sheet Pan Shrimp Fajitas? Share your experience in the comments below! Don’t forget to tag us on social media with your delicious creations and stay tuned for more easy and flavorful recipes.