Hello darlings and happy #EasyMondays to you!
I’m really into the sheet pan dinners as of late and have basically been experimenting with those exclusively. They are just so darned easy and usually come out amazing…like, it’s actually hard to mess them up. Even if you keep it suuuper simple and go butter, rosemary and garlic on chicken and potatoes, you’ve got a delicious dinner. You can check out another sheet pan recipe HERE. I am definitely all about the ease right now. I pop a sheet pan in the oven when we start Charlie’s bedtime routine and an hour later when we’re done the food is done. Perfecto!
Anyways, these sheet pan shrimp fajitas are amazing! They are juicy, really flavorful and quick! This recipe is done in just 35 minutes flat. Can I get an amen?! 🙌🏼
Sheet Pan Shrimp Fajitas
Sheet Pan Shrimp Fajitas
Ingredients
Fajita Seasoning:
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1/4 tsp salt
- 1/4 tsp cayenne pepper this amount will give it a little kick, decrease amount if you don't like spice
For the fajitas:
- 1 lb shrimp, peeled and deveined with tails removed
- 2 1/2 tbsp olive oil
- juice of 1 lime
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp worcestershire sauce
- 4 bell peppers, I used 1 green, 1 red, 1 orange and 1 yellow the different colors have slightly different flavors so good to use if you can, but use what you have
- 1 small red onion
Instructions
- Preheat oven to 400°. Line a sheet pan with heavy duty foil or parchment paper for easy cleanup.
- In a small bowl, combine the fajita seasoning spices.
- In a large ziplock bag add the shrimp, 1 1/2 tbsp olive oil, the juice of 1 lime, 1/2 tsp worcestershire sauce, cilantro and 2/3 of the fajita seasoning. Close bag and mix around to fully coat the shrimp. Place in fridge to marinate for a bit.
- Slice bell peppers and red onion into thin strips. In a medium bowl, toss with 1 tbsp olive oil and remaining fajita seasoning. Scatter on prepared sheet pan and bake for 12-15 minutes until peppers are just fork tender.
- When tender, remove pan from oven, tossing the veggies and moving them to one side of the pan. Place the shrimp on the pan. Bake for 5 minutes, then flip the shrimp. Shrimp should be opaque.
- Serve with warm tortillas. You can heat them by wrapping in foil and placing in oven for 3-4. Or on a microwave safe plate, place the tortillas and then lay a damp paper towel over the top. Microwave for 10-15 seconds. I like to squeeze a lime wedge over the top of my fajita and top with more cilantro. Also good with sour cream, avocado, salsa or guacamole.
If you make them, tag me @tessa_port!
