Description
This vibrant Sheet Pan Shrimp Fajitas recipe offers a quick and easy meal bursting with bold flavors. Juicy shrimp, colorful bell peppers, and red onion are seasoned with a delightful blend of spices and baked together on one pan for minimal cleanup. Perfect for a weeknight dinner, these fajitas can be served with warm tortillas or rice and topped with fresh cilantro and a squeeze of lime for a fresh, zesty finish.
Ingredients
Scale
Main Ingredients
- 1 pound shrimp, peeled and deveined
- 1 small red onion, sliced into ¼ inch strips
- 4 bell peppers, deseeded and sliced into ¼ inch strips
- 2 tablespoons olive oil
Spices and Seasonings
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Additional Ingredients
- 1 lime, halved
- Optional toppings: roughly chopped cilantro
- Optional for serving: small tortillas or rice
Instructions
- Preheat the oven: Begin by preheating your oven to 400 degrees Fahrenheit (204 degrees Celsius) to ensure it’s hot and ready for baking your fajitas.
- Prepare and season the ingredients: In a large rimmed sheet pan, add the peeled and deveined shrimp along with the sliced red onion and bell peppers. Drizzle the olive oil over the ingredients. Sprinkle garlic powder, paprika, dried oregano, onion powder, ground cumin, sea salt, and ground black pepper evenly over the top. Toss everything together thoroughly to coat the shrimp and vegetables evenly with the oil and spices. Then, spread the mixture into a single layer across the sheet pan to ensure even cooking.
- Bake until cooked through: Place the sheet pan in the preheated oven and bake for 10 minutes. The shrimp should turn pink and become opaque, indicating they are fully cooked, and the vegetables should begin to soften.
- Finish and serve: Remove the pan from the oven and immediately squeeze the fresh lime juice over the shrimp and vegetables. Toss to combine all the flavors evenly. Serve hot either as is, placed in small tortillas to make fajitas, or alongside rice. Garnish with the optional chopped cilantro for a fresh herbaceous touch.
Notes
- Be sure not to overcook the shrimp, as they can become tough; pink and opaque is the perfect doneness.
- Feel free to use different colored bell peppers or add jalapeños for extra heat.
- If you prefer a smoky flavor, substitute smoked paprika instead of regular paprika.
- This recipe is perfect for meal prep and can be refrigerated for up to 3 days.
- Gluten-free tortillas can be used to keep this dish gluten free.
