Sheet Pan Shrimp Fajitas
An easy, no-fuss shrimp fajita recipe with minimal cleanup. A no-fuss dinner in 30 minutes!
Servings 6
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 3 medium bell peppers cored, seeded and sliced into ¼ inch strips (I used green, yellow and red)
- 1 medium yellow onion halved and sliced
- 1 tablespoon minced fresh garlic
- 3 tablespoons olive oil divided
- 1 ¼ pounds medium shrimp peeled and deveined
For serving:
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- 6 fajita flour or corn tortillas
Instructions
- Preheat your oven to 400 degrees F. Lightly spray a large rimmed baking sheet with cooking spray.
- Prepare the seasoning by stirring the chili powder, cumin, paprika, salt and pepper in a small bowl until well combined. Set aside.
- Toss together the peppers, onions and garlic in a large bowl. Drizzle with 2 tablespoons of the olive oil and toss to coat evenly. Sprinkle with about ¾ of the spice mixture and toss again to coat evenly.
- Spread the seasoned vegetables evenly on the baking sheet and bake for 12 minutes.
- Meanwhile, place the shrimp in the same large bowl you tossed the vegetables in. Drizzle the remaining 1 tablespoon of olive oil over shrimp and toss to coat evenly. Sprinkle the remaining spice mixture over shrimp and toss again to coat evenly. Cover with plastic wrap and place in the refrigerator while vegetables are baking.
- After 12 minutes, remove vegetables from oven and add the shrimp to the sheet pan with the vegetables as evenly as possible. Return to oven and bake an additional 7 to 9 minutes, or until shrimp are pink, opaque and fully cooked (do not overcook shrimp).
- Wrap stacked tortillas in aluminum foil. During the last 5 minutes of baking, place the wrapped tortillas in the oven to heat.
- Before serving, drizzle evenly with lime juice and sprinkle with chopped cilantro. Serve in warm tortillas with your favorite toppings.