Sheet Pan Shrimp Fajitas
Juicy, flavorful, a touch of heat and sweetness from the peppers. A great dinner that's done in about 30 minutes and on one pan.
Servings: 4
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.