Sheet Pan Shrimp Fajitas
These sheet pan shrimp fajitas come together on one sheet pan for easy cleanup! Full of delicious spices, yummy shrimp, sweet red onions, and bell peppers wrapped in a tortilla, it’ll become your new favorite fajita!
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Ingredients
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1 pound shrimp peeled and deveined
- 2 tablespoons olive oil divided
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 red onion sliced
- 8 flour or corn tortillas
- 1 lime wedged
- Shredded cheese for serving
- Sour cream for serving
- Guacamole for serving
- Pico de Gallo for serving
Instructions
- Preheat the oven to 425 degrees F and line a rimmed sheet pan with parchment paper and set aside.
- In a small bowl, combine the chili powder, cumin, paprika, garlic powder, and salt.
- Add the sliced peppers and onions to the sheet pan.
- Drizzle over 1 tablespoon of olive oil and sprinkle over half of the seasoning mix. Toss to combine.
- Roast the vegetables for 10-12 minutes or until they start to caramelize around the edges.
- Push the vegetables to the sides of the sheet pan and add the shrimp in the middle. Drizzle over the remaining tablespoon of olive oil and sprinkle over the remaining seasoning mix. Toss the shrimp and then lay them out in a single layer.
- Bake for an additional 10 minutes, or until the shrimp has fully cooked.
- Spoon onto tortillas and squeeze 1 lime wedge over each serving. Top with garnishes of your choice.
- Store in an airtight container in the fridge for up to two days.
Nutrition
Serving: 1g | Calories: 1260kcal | Carbohydrates: 214g | Protein: 57g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Cholesterol: 248mg | Sodium: 1569mg | Fiber: 12g | Sugar: 6g
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