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Easy Sheet Pan Shrimp Fajitas Recipe Perfect for Quick Weeknight Dinners

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A quick and easy sheet pan shrimp fajitas recipe featuring tri-color bell peppers and a homemade fajita seasoning blend, perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 red bell pepper, sliced into thin strips
  • 1 yellow bell pepper, sliced into thin strips
  • 1 green bell pepper, sliced into thin strips
  • 1 medium red onion, sliced into thin wedges
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 lime, juiced
  • A small handful fresh cilantro, chopped (optional)
  • 8 small flour or corn tortillas, warmed

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the peeled and deveined shrimp, sliced red, yellow, and green bell peppers, and red onion wedges.
  3. Sprinkle chili powder, smoked paprika, ground cumin, garlic powder, onion powder, crushed red pepper flakes (if using), salt, and pepper over the shrimp and veggies.
  4. Drizzle 2 tablespoons of olive oil over the mixture and toss everything well until all pieces are evenly coated.
  5. Arrange shrimp and vegetables in a single layer on a rimmed sheet pan, leaving space between pieces.
  6. Roast in the oven for 10-12 minutes, tossing gently with tongs halfway through (around 6 minutes) for even cooking.
  7. Check that shrimp are opaque and pink with curled tails, and peppers are tender with slightly charred edges.
  8. Remove from oven and immediately squeeze fresh lime juice over the shrimp and peppers.
  9. Sprinkle chopped fresh cilantro on top and serve with warmed tortillas. Let everyone assemble their own fajitas with optional toppings like avocado slices, sour cream, or shredded cheese.

Notes

Do not overcrowd the pan to ensure proper roasting and caramelization. Use fresh shrimp if possible and pat dry thawed frozen shrimp to avoid soggy vegetables. Toss shrimp and veggies halfway through roasting for even cooking. Warm tortillas in foil in the oven during the last few minutes of roasting. Adjust spice level by adding or omitting crushed red pepper flakes. For gluten-free, use corn tortillas. Leftovers keep well for up to 2 days in the fridge and taste better after flavors meld overnight.

Nutrition

Keywords: shrimp fajitas, sheet pan dinner, quick dinner, weeknight meal, easy fajitas, bell peppers, healthy dinner

Find it online: https://yumyep.com/easy-sheet-pan-shrimp-fajitas-recipe-perfect-for-quick-weeknight-dinners/