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–+ servings

Sheet Pan Shrimp Fajitas

Yield: 4 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
The quickest (easiest) sheet pan dinner! Serve with warm tortillas for a lightening fast weeknight meal. SO GOOD!
5 stars (35 ratings)

Ingredients

  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 orange bell pepper, cut into strips
  • 1 sweet onion, cut into wedges
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 ½ pounds medium shrimp, peeled and deveined
  • ¼ cup chopped fresh cilantro leaves
  • 1 tablespoon freshly squeezed lime juice
  • 6 8-inch flour or corn tortillas, warmed

For the chili powder mixture

  • 1 ½ teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper, to taste

Equipment

Instructions

  • Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Place bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in 2 tablespoons olive oil and half the chili powder mixture; gently toss to combine.
  • Place into oven and bake for 10 minutes, or until the vegetables are beginning to soften.
  • In a large bowl, combine shrimp and remaining 1 tablespoon olive oil and chili powder mixture.
  • Working carefully, move vegetables onto one side of the baking sheet. Place shrimp onto the opposite side of the baking sheet in a single layer.
  • Place into oven and bake just until shrimp are pink, firm and cooked through, an additional 6-8 minutes. Stir in cilantro and lime juice.
  • Serve immediately with desired tortillas.

For the chili powder mixture

  • In a small bowl, combine chili powder, cumin, oregano, paprika, 1 teaspoon salt and 1 teaspoon pepper.