Sheet Pan Shrimp Fajitas
Sheet Pan Shrimp Fajitas are almost effortless to make! Ready in about 20 min, making them great for Cinco de Mayo or busy weeknight dinners!
Servings 8
Ingredients
- 1 tbsp chili powder
- 1 tbsp ground cumin
- ½ tsp paprika
- ½ tsp garlic powder
- ⅛ tsp Kosher salt
- 1 pound shrimp peeled and deveined
- 2 tbsp olive oil divided
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 red onion sliced
serving & garnish
- 8 flour or corn tortillas
- 1 lime wedged
- shredded mixed cheese
- sour cream
- guacamole
- pico de gallo
Instructions
- Preheat the oven to 425F.
- In a small bowl, combine the chili powder, cumin, paprika, garlic powder, and salt.
- Add the sliced peppers and onions to the sheet pan. Drizzle 1 tbsp of olive oil on the peppers and sprinkle half of the seasoning mix on top. Toss to combine.
- Place them in the preheated oven and roast for 10-12 minutes or until they start to caramelize around the edges.
- Push the vegetables to the sides of the sheet pan and add the shrimp in the middle. Drizzle the remaining tbsp of olive oil and sprinkle the remaining seasoning mix on top. Toss the shrimp and then lay them out in a single layer.
- Bake for an additional 10 minutes, or until the shrimp have fully cooked.
- Spoon onto tortillas and squeeze 1 lime wedge over each serving.
- Top with garnishes of your choice.
- Store in an airtight container in the fridge for up to two days.
Notes
I used 20-25 count shrimp. If you use another size, make sure to adjust the cooking time, if needed.
The shrimp are ready to eat when they are firm to the touch and light pink in color.