If you love fajitas but going out to a Mexican restaurant isn’t happening for you today, this recipe is the perfect fajitas-at-home solution.
Sheet Pan Shrimp Fajitas
prep time 10 MINUTES cook time 25 MINUTES total time 35 MINUTES
Sheet Pan Shrimp Fajitas - EASY, ready in 30 minutes, tastes AUTHENTIC, and made on ONE sheet pan to keep things simple – especially on busy nights!! You don't need to go out to a Mexican restaurant when you can make fajitas this GOOD and healthier at home!!
INGREDIENTS
Vegetables
- 1 large red bell pepper, sliced into long thin strips about 1/2-inch wide
- 1 large orange bell pepper, sliced into long thin strips about 1/2-inch wide
- 1 large yellow pepper, sliced into long thin strips about 1/2-inch wide
- 1 large red onion sliced into thick chunky sections, about 1-inch wide
- 3 to 4 tablespoons olive oil, or as desired
- 2 to 3 teaspoons chili powder
- 2 to 3 teaspoons cumin
- 2 teaspoons dried Mexican oregano or regular dried oregano
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/4 teaspoon cayenne pepper, optional and to taste
Shrimp
- one pound fresh raw shrimp, cleaned and deveined with tails (I used U16-20 count)
- 1 to 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried Mexican oregano or regular dried oregano
- 1/2 teaspoon smoked paprika or regular paprika
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- fresh cilantro, optional for garnishing
- fresh limes, optional for garnishing
- corn or flour tortillas, warmed; as needed for serving
INSTRUCTIONS
- Vegetables - Preheat oven to 425F (use Convection if you have it), line half sheet pan with foil for easier cleanup if desired, and add the peppers, onions, evenly drizzle with the olive oil, and evenly sprinkle the chili powder, cumin, Mexican oregano, smoked paprika, garlic powder, salt, pepper, and using your hands, toss to evenly coat. Bake for about 20 minutes, or until vegetables are soft, tender, and mostly done. Midway through cooking, stir the ingredients and rotate the pan to ensure even cooking.
- Shrimp - While vegetables are baking, to a small bowl add the shrimp, olive oil, all remaining spices, and toss lightly to coat.
- After vegetables have baked about 20 minutes, add the shrimp to the sheet pan, and bake for 5 minutes, or until shrimp are just done. Don't overbake or they will be tough and rubbery. Shrimp are done with they are firm, opaque and light pink.
- Optionally garnish with cilantro, lime juice, add the filling mixture to the tortillas, and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.
