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Sheet Pan Shrimp Fajitas: 1 FANTASTIC Dinner

Sheet Pan Shrimp Fajitas

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Enjoy delicious and easy Sheet Pan Shrimp Fajitas, perfect for a quick weeknight meal with minimal cleanup. This recipe roasts shrimp, colorful bell peppers, and onions with classic fajita seasonings for a flavorful, one-pan dinner.

Ingredients

Scale
  • 1.5 pounds large shrimp, peeled and deveined
  • 2 bell peppers (any color), thinly sliced
  • 1 large red onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 8 small flour tortillas
  • Optional toppings: shredded cheese, sour cream, salsa, guacamole, chopped cilantro, lime wedges

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the sliced bell peppers and red onion with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a large baking sheet.
  3. Roast the vegetables for 10-12 minutes, or until they begin to soften.
  4. While the vegetables are roasting, prepare the shrimp. In the same bowl (no need to wash), toss the shrimp with the remaining 1 tablespoon of olive oil, chili powder, cumin, paprika, garlic powder, cayenne pepper (if using), salt, and pepper.
  5. Add the seasoned shrimp to the baking sheet with the partially roasted vegetables. Spread everything in a single layer.
  6. Return the baking sheet to the oven and roast for another 8-10 minutes, or until the shrimp are pink and cooked through and the vegetables are tender.
  7. Warm the tortillas according to package directions.
  8. Serve the shrimp and vegetable mixture in the warm tortillas with your favorite toppings.

Notes

  • For extra flavor, you can marinate the shrimp in the fajita seasoning for at least 15 minutes before cooking.
  • Feel free to add other vegetables like zucchini or corn to the sheet pan.
  • Adjust the spice level by adding more or less cayenne pepper.

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