Sheet-Pan Shrimp Fajitas

By greens & chocolate

August 12, 2024

Twin Cities food blogger greens & chocolate has dreamed up a delicious dinner that’s fast, flavorful and family friendly. Try it on busy weeknights, easygoing weekends or whenever you want something delicious without a lot of work.



Sheet-pan dinners are such a favorite in our house that I’ve committed an entire day to them on our weekly menu. Every Thursday, it’s sheet-pan dinner night. By Thursday, I’ve usually lost most of my motivation in the kitchen and my kids usually have activities, so I need something quick and easy to get us through the week. Then I don’t feel so bad about ordering pizza on Friday nights!


Not only are sheet-pan dinners easy and require very little cleanup, they’re also usually a combination of vegetables and meat, which makes them well-rounded meals.


This recipe for Sheet-Pan Shrimp Fajitas is made with classic fajita ingredients — bell peppers, onions, fajita spices and shrimp, all cooked on one baking sheet. Shrimp doesn’t take long to cook, so I bake the peppers and onions for 10 minutes before adding them. Then I bake everything together for another 10 minutes.


While the shrimp and veggies are cooking, I get the toppings and tortillas ready. I keep things simple with some shredded cheese, sour cream and cilantro, but you could top it with any of your favorite fajita toppings.

SERVINGS

4

PREP TIME

10 min

COOK TIME

20 min

Ingredients

  • 2
    teaspoons chili powder
  • 2
    teaspoons cumin
  • 1
    teaspoon garlic powder
  • 1
    teaspoon dried oregano
  • ½
    teaspoon paprika
  • ½
    teaspoon salt
  • ½
    teaspoon pepper
  • 1
    red bell pepper, stem and seeds removed, sliced
  • 1
    yellow bell pepper, stem and seeds removed, sliced
  • 1
    red onion, sliced
  • 3
    tablespoons olive oil, divided
  • 1
    pound raw shrimp, peeled and deveined
  • Chopped fresh cilantro, sour cream and shredded cheese, for topping
  • 8
    fajita tortillas

Directions

  1. 1

    Heat the oven to 425 F. Line a baking sheet with foil or parchment paper.

  2. 2

    In a small bowl, combine the chili powder, cumin, garlic powder, oregano, paprika, salt and pepper.

  3. 3

    In a medium bowl, add the sliced peppers and onion, 2 tablespoons olive oil and half of the seasoning mixture, about 3 teaspoons. Mix well and spread out on the prepared baking sheet.

  4. 4

    Bake for 10 minutes. Meanwhile, combine the rest of the spice mixture with the shrimp and remaining 1 tablespoon of olive oil.

  5. 5

    After 10 minutes, add the shrimp to the baking pan and bake for another 10 to 12 minutes, until the shrimp and veggies are cooked through.

  6. 6

    Serve on tortillas with cilantro, sour cream and cheese.

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