Cooking Lucid
Sheet Pan Shrimp Fajitas
A vibrant and zesty sheet pan dinner that makes cleanup a breeze. Juicy shrimp and colorful peppers and onions are seasoned perfectly for a quick and flavorful fajita experience.
Prep 15 min
Cook 15 min
Total 30 min
Serves 4
Ingredients
Step 1 — For the Shrimp Fajitas
- 1.5 lbs large shrimp, peeled and deveined
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large red onion, sliced
- 2 tbsp olive oil
- 1 packet fajita seasoning (or homemade blend: 1 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, pinch of cayenne)
- Juice of 1 lime
Step 2 — For Serving
- Flour or corn tortillas
- Salsa
- Sour cream or Greek yogurt
- Guacamole or sliced avocado
- Shredded cheese
- Chopped cilantro
Instructions
- 1
Preheat Oven & Prep Veggies
Preheat oven to 400°F (200°C). Wash and slice the bell peppers and red onion into thin strips.
- 2
Season Veggies
In a large bowl, toss the sliced peppers and onion with 1 tablespoon of olive oil and half of the fajita seasoning. Spread them evenly on a large baking sheet.
- 3
Roast Veggies
Roast the vegetables for 10 minutes, until they start to soften.
- 4
Add Shrimp
While veggies roast, toss the peeled and deveined shrimp with the remaining 1 tablespoon of olive oil, the rest of the fajita seasoning, and the lime juice. Add the seasoned shrimp to the baking sheet with the partially roasted vegetables. Spread everything into an even layer.
- 5
Finish Baking
Return the baking sheet to the oven and bake for another 5-7 minutes, or until the shrimp are pink and opaque and cooked through. Be careful not to overcook the shrimp.
- 6
Serve
Serve the shrimp and vegetable mixture immediately with warm tortillas and your favorite fajita toppings.
Nutrition per serving: 450 cal · 35g protein · 30g carbs · 22g fat · 6g fiber
