Sheet Pan Shrimp Fajitas Recipe
These Sheet Pan Shrimp Fajitas is the perfect meal for busy weeknights! Serve with warm tortillas, lime wedges, and your favorite toppings for a Tex-Mex meal everyone will love!
Servings: 4 servings
Calories: 220kcal
Ingredients
- 1½ pounds jumbo raw shrimp - thawed, peeled and deveined, and pat dry with paper towels
- 1 large red onion - sliced
- 1 red bell pepper - seeded and sliced
- 1 yellow bell pepper - seeded and sliced
- 1 orange bell pepper - seeded and sliced
- 1 green bell pepper - seeded and sliced
- 1½ tablespoon olive oil
- 2 teaspoon chili powder
- 1 teaspoon pepper
- 1½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- 3-5 cloves garlic - minced
- 1 lime juiced
- Fresh cilantro
- Corn or flour tortillas - for serving
Instructions
- Preheat the oven to 450°F (232°C). Lightly spray a large rimmed baking sheet with non-stick cooking spray.
- Mix the fajita seasoning: In a small bowl, stir together 2 tsp chili powder, 1 tsp pepper, and ½ tsp of salt, onion powder, cumin, cayenne, and paprika.
- Prepare the vegetables: In a large mixing bowl, combine the sliced bell peppers and red onion. Drizzle with olive oil and toss to coat evenly.
- Season the veggies: Sprinkle the seasoning mix and minced garlic over the peppers and onions. Toss well to coat.
- Add the shrimp: Add the raw shrimp to the same bowl and gently toss everything together until the shrimp are lightly coated with the seasoning.
- Spread onto the baking sheet: Arrange the shrimp and vegetables in a single, even layer on the prepared sheet pan.
- Roast: Bake for 6–8 minutes, or until the shrimp are just starting to turn pink and the veggies begin to soften.
- Broil: Gently toss the shrimp and vegetables, then switch the oven to broil. Cook for an additional 2–3 minutes, or until the shrimp are fully cooked and slightly charred around the edges.
- Finish and serve: Remove from the oven. Immediately squeeze fresh lime juice over the shrimp and veggies and sprinkle with chopped cilantro. Serve hot with warm tortillas and optional toppings like sour cream, avocado, black beans, or rice.
Notes
Storage and Reheating
- Refrigerator: Store leftover shrimp and veggies in an airtight container in the fridge for up to 3 days. Keep tortillas and any toppings (like sour cream or avocado) separate to maintain freshness.
- Freezing: Not recommended. Shrimp can become rubbery after freezing and reheating, and the veggies tend to lose their texture.
- Reheating (Stovetop): Heat a little olive oil in a large skillet over medium heat. Add the shrimp and veggies and sauté for 2–3 minutes, just until warmed through. Avoid overcooking to prevent rubbery shrimp.
- Reheating (Oven): Preheat the oven to 350°F. Spread leftovers in a single layer on a baking sheet. Cover loosely with foil and bake for 8–10 minutes, or until warmed through.
- Reheating (Microwave): Place shrimp and veggies in a microwave-safe dish. Cover loosely with a damp paper towel and microwave in 30-second intervals until hot.
Nutrition
Calories: 220kcal | Carbohydrates: 14g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 214mg | Sodium: 1858mg | Potassium: 535mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2873IU | Vitamin C: 160mg | Calcium: 124mg | Iron: 1mg
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