Sheet Pan Shrimp Fajitas
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 bake the peppers and onions for 10 minutes before adding the shrimp. Then bake everything together for another 10 minutes.
Twin Cities Food Blogger greens & chocolate
Twin Cities Food Blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Sheet Pan Shrimp Fajitas
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Ingredients
FOR THE SEASONING: 2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon salt
½ teaspoon pepper
FOR THE SHRIMP & VEGGIES: 1 red onion, sliced
1 red bell pepper, stem and seeds removed, sliced
1 yellow bell pepper, stem and seeds removed, sliced
3 tablespoons olive oil, divided
1 pound raw shrimp, peeled and deveined
8 fajita tortillas
FOR TOPPINGS: Chopped fresh cilantro
Sour Cream
shredded cheese, for topping
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.
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
10 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
L&B Chili Powder, 2.1 Ounce
$6.99$3.33/oz
L&B Ground Cumin, 1.7 Ounce
$6.59$3.88/oz
L&B Garlic Powder, 2.4 Ounce
Deal
$6.99 was $7.99$2.91/oz
L&B Fresh Oregano, 0.75 Ounce
$3.49$4.65/oz
L&B Hungarian Paprika, 2.1 Ounce
$6.29$3.00/oz
Morton Salt, 26 Ounce
$2.69$0.10/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$6.79$3.40/oz
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
Premium Yellow Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Huge Deal
$9.99 was $12.99$0.59/oz
L&B Large Peeled & Deveined Raw Shrimp Tail Off 41-50 CT, 16 Ounce
$14.99$0.94/oz
La Perla 8 Inch Fajita Tortillas, 12 Each
$3.79$0.32 each
Fresh Cilantro Bunch, 1 Each
$1.99
L&B Ready To Heat Sour Cream Hot Dish, 12 Ounce
$10.99$0.92/oz
Sargento Off the Block Shredded Sharp Cheddar Cheese, 8 Ounce
$4.69$0.59/oz
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.
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