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20 Minute Easy Sheet Pan Shrimp Fajitas Recipe

Sheet Pan Shrimp Fajitas are delicious on flour tortillas, piled high with your favorite toppings, or over rice for a hearty bowl.
Author: Donna Elick
Servings: 4 -6
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes

Ingredients

  • 3 medium bell peppers any color, sliced into ¼ inch strips
  • 1 onion sliced slightly thicker than the peppers
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 pounds raw medium shrimp peeled and deveined and tails removed
  • 2 tablespoons fresh lime juice from 1-2 limes
  • 1/4 cup cilantro chopped for serving
  • Toppings: flour tortillas, avocado slices, guacamole, sour cream, cheese, optional for serving

Instructions

  • Preheat oven to 425°F. Lightly spray a large baking sheet with nonstick spray.
  • Place peppers and onions in a large mixing bowl.
  • Mix together the seasonings and the olive oil. Drizzle 2/3 of the mixture over the peppers and onions. Stir well. Place the peppers and onions on the prepared baking sheet in an even layer. Bake for 10 minutes or until slightly softened.
  • While peppers and onions are baking, place shrimp in a bowl and drizzle the remaining mixture over the shrimp and stir.
  • Remove baking sheet from the oven and carefully give the peppers and onions a stir. Push them to one side of the pan. Place shrimp in an even layer on the pan. Bake for 6-8 minutes. If desired, put under the broiler for 2-3 minutes after baking to char a bit.
  • Drizzle lime juice over the top and sprinkle with chopped cilantro.
  • Serve immediately with flour tortillas and toppings.

Notes

Avoid overcooking shrimp to prevent a rubbery texture. When shrimp is perfectly cooked, they change color. Raw shrimp is translucent and grayish in color, and when cooked, turn pink with opaque white flesh.
These can be cooled and then stored in the refrigerator in an airtight container for up to 3 days.
I do not recommend freezing this meal because shrimp can become rubbery when thawed.
To reheat- place ingredients in a skillet over medium heat for a few minutes until heated through.
To make ahead: slice the vegetables and prepare marinade in advance. Put together on a baking sheet and toss in the oven. I do not recommend cooking until ready to eat because shrimp tastes best while freshly made.

Nutrition

Serving: 1 | Calories: 251cal | Carbohydrates: 10g | Protein: 36g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 274mg | Sodium: 807mg | Sugar: 5g | Fiber: 3g | Calcium: 137mg | Iron: 2mg