Description
This Sheet Pan Shrimp Fajitas recipe offers a quick and flavorful way to enjoy Mexican-inspired fajitas with succulent shrimp, colorful bell peppers, and red onions, all cooked together on a single sheet pan for easy preparation and cleanup. The blend of classic fajita spices enhances the natural flavors, while a squeeze of lime juice adds a fresh tangy finish.
Ingredients
Spices
- 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
- 1 red bell pepper, cut into ¼” thick strips
- 1 yellow bell pepper, cut into ¼” thick strips
- 1 small red onion, cut into ¼” thick strips
Main Ingredients
- 2 tablespoons olive oil, divided
- 1½ pounds shrimp, peeled and deveined
- 2 tablespoons fresh squeezed lime juice
- ½ tablespoon lime zest
Instructions
- Preheat the Oven. Preheat your oven to 400 degrees Fahrenheit to ensure it's hot and ready for roasting the vegetables and shrimp.
- Prepare the Spice Mix. In a small bowl, combine chili powder, ground cumin, paprika, kosher salt, black pepper, garlic powder, and dried oregano. Set this seasoning blend aside to use on both vegetables and shrimp.
- Season the Vegetables. Cut the bell peppers and red onion into ¼-inch thick strips and place them in a large bowl. Drizzle 1 tablespoon of olive oil over the vegetables, sprinkle half of the prepared seasoning mix, and toss everything together to coat evenly.
- Roast the Vegetables. Lightly spray a large rimmed sheet pan with baking spray to prevent sticking. Spread the seasoned vegetables evenly over the sheet pan and roast in the preheated oven for 12 minutes, tossing them halfway through to ensure even cooking.
- Prepare the Shrimp. While the vegetables roast, place the peeled and deveined shrimp in the same bowl previously used for the vegetables. Add the remaining 1 tablespoon of olive oil, the rest of the seasoning mix, fresh lime juice, and lime zest. Toss well to coat the shrimp and set aside until the vegetables have finished roasting.
- Add and Bake the Shrimp. After the vegetables have roasted for 12 minutes, push them to one side of the sheet pan. Arrange the seasoned shrimp in a single layer on the other side of the pan. Return the pan to the oven and bake for an additional 6-8 minutes, or until the shrimp turn pink and are cooked through.
- Serve the Fajitas. Remove the sheet pan from the oven and serve the shrimp and vegetables immediately with your favorite tortillas and toppings such as sour cream, salsa, or guacamole for a delicious meal.
Notes
- Ensure the shrimp are peeled and deveined for the best texture and taste.
- Cut vegetables evenly to promote uniform cooking.
- You can customize toppings according to preference, such as adding avocado, cheese, or fresh cilantro.
- For added heat, sprinkle some cayenne pepper into the seasoning mix.
- Use fresh lime juice and zest for optimal flavor impact.
- Lightly spraying the sheet pan helps prevent sticking and makes cleanup easier.
