Sheet Pan Shrimp Fajitas
A quick, easy dinner recipe with shrimp, bell peppers, and onion, cooked all in one sheet pan
Ingredients
- 1.5 lb medium shrimp peeled and deveined
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 orange bell pepper sliced
- 1 small onion cut into wedges
- 2 tbsp olive oil divided, for shrimp and peppers
- 1/2 tsp garlic powder
- 1/2 tsp salt
Fajita Seasoning
- 1 tbsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
To Serve
- guacamole
- lime wedges
- cilantro leaves chopped
- corn tortillas
Instructions
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Preheat your oven to 400F
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Line a sheet pan with parchment paper or use non stick spray.
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Add sliced bell peppers and onion wedges to a bowl with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp salt. Mix well.
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In a separate large bowl, toss the shrimp with 1 tbsp olive oil and the fajita seasoning.
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Bake the peppers and onions on the sheet pan for 20 minutes on the middle rack.
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Remove the sheet pan from the oven and add the shrimp in a single layer. Return to the oven and bake for 7–10 minutes, or until the shrimp are opaque and fully cooked.
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Serve with warm corn tortillas, guacamole, chopped cilantro, and lime wedges.
Recipe Notes
Shrimp – This recipe was tested with medium shrimp, but large shrimp can be used. Increase the cooking time by 1–2 minutes as needed, just until opaque and cooked through.
Tortillas – Corn tortillas are traditional, but almond flour tortillas (such as Siete) are a good gluten-free alternative. They’re often found in the freezer or refrigerated section of larger grocery stores.
Nutrition Data - This is for the shrimp, vegetables, oil, and seasonings, only. It doesn't include macros for anything else you might add such as tortillas or avocado.