Easy 20 Minute Sheet Pan Shrimp Fajitas
The easiest, most flavorful weeknight dinner! Juicy shrimp and colorful bell peppers roast together on one sheet pan with bold fajita spices for a healthy, minimal-cleanup meal perfect for busy nights.
Ingredients
- 1 ½ pounds large shrimp peeled and deveined
- 1 yellow bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 orange bell pepper thinly sliced
- 1 small red onion thinly sliced
- 1 ½ tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 lime cut into wedges
- Fresh cilantro chopped, for garnish
- 8 flour or corn tortillas warmed
Instructions
- Preheat oven to 450°F (230°C). Lightly grease a large, rimmed baking sheet or line it with parchment paper.
- In a large bowl, combine the shrimp, sliced bell peppers, and red onion. Drizzle with olive oil and toss to coat.
- Add the salt, black pepper, chili powder, garlic powder, onion powder, cumin, and smoked paprika. Toss until everything is evenly coated with the oil and spices.
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast on the middle rack for 8 minutes.
- Switch the oven to BROIL. Move the pan to a higher rack (about 6 inches from the broiler) and broil for 1-2 minutes, watching closely, until shrimp are opaque and veggies have slightly charred edges.
- Remove from oven. Squeeze the juice of 2-3 lime wedges over the top and garnish with fresh cilantro.
- Serve immediately with warm tortillas and extra lime wedges.
Notes
Pat shrimp dry before seasoning for better browning. For easier eating, remove tails before cooking. Do not overcrowd the pan; use two pans if necessary.