Sheet-Pan Shrimp Fajitas
Twin Cities food blogger greens & chocolate has dreamed up a delicious dinner that’s fast, flavorful and family friendly. Try it on busy weeknights, easygoing weekends or whenever you want something delicious without a lot of work.
Sheet-pan dinners are such a favorite in our house that I’ve committed an entire day to them on our weekly menu. Every Thursday, it’s sheet-pan dinner night. By Thursday, I’ve usually lost most of my motivation in the kitchen and my kids usually have activities, so I need something quick and easy to get us through the week. Then I don’t feel so bad about ordering pizza on Friday nights!
Not only are sheet-pan dinners easy and require very little cleanup, they’re also usually a combination of vegetables and meat, which makes them well-rounded meals.
This recipe for Sheet-Pan Shrimp Fajitas is made with classic fajita ingredients — bell peppers, onions, fajita spices and shrimp, all cooked on one baking sheet. Shrimp doesn’t take long to cook, so I bake the peppers and onions for 10 minutes before adding them. Then I bake everything together for another 10 minutes.
While the shrimp and veggies are cooking, I get the toppings and tortillas ready. I keep things simple with some shredded cheese, sour cream and cilantro, but you could top it with any of your favorite fajita toppings.
4 servings
Preparation time: 10 minutes
Cook time: 20 minutes
Ingredients
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon salt
½ teaspoon pepper
1 red bell pepper, stem and seeds removed, sliced
1 yellow bell pepper, stem and seeds removed, sliced
1 red onion, sliced
3 tablespoons olive oil, divided
1 pound raw shrimp, peeled and deveined
Chopped fresh cilantro, sour cream and shredded cheese, for topping
8 fajita tortillas
Directions
- Heat the oven to 425 F. Line a baking sheet with foil or parchment paper.
- In a small bowl, combine the chili powder, cumin, garlic powder, oregano, paprika, salt and pepper.
- In a medium bowl, add the sliced peppers and onion, 2 tablespoons olive oil and half of the seasoning mixture, about 3 teaspoons. Mix well and spread out on the prepared baking sheet.
- Bake for 10 minutes. Meanwhile, combine the rest of the spice mixture with the shrimp and remaining 1 tablespoon of olive oil.
- After 10 minutes, add the shrimp to the baking pan and bake for another 10 to 12 minutes, until the shrimp and veggies are cooked through.
- Serve on tortillas with cilantro, sour cream and cheese.
