Sheet Pan Shrimp Fajitas
Sheet Pan Shrimp Fajitas – The easiest, most versatile dish to ever come in contact with an oven. And did I mention delicious? Easy. Healthy. Delicious. Sold!
Shrimp is a super easy and healthy protein to prepare and these Sheet Pan Shrimp Fajitas take just 25 minutes from start to finish, even with frozen shrimp! I love sheet pan meals because I love the idea of everything dumped onto a sheet pan, tossed together then thrown in the oven and boom….dinner done!
Take advantage of the hot deal on shrimp and peppers at Safeway to make these delicious sheet pan shrimp fajitas for dinner. The 2 lb bags of frozen shrimp are on sale for $9.98 each, with a Just for U digital coupon, which is just $4.99/lb. I love to top mine with a homemade pico de gallo and homemade guacamole.
I can typically get both the pico and guac made while the shrimp and peppers are roasting in the oven. Luckily, the tomatoes, jalapeno, onion and cilantro are needed for both, so it’s really easy to chop once for two unique toppings. I always top with sour cream, although when I was making the recipe this morning it never even dawned on me to get the sour cream out because the shrimp fajitas had so much flavor.
To prepare the shrimp, I pour the desired amount of frozen shrimp into a bowl and cover with water to thaw the shrimp. For my family of 5, I typically use 1 – 1.5 lbs. of shrimp. While the shrimp are thawing, I slice the peppers and onions. I like to use red, yellow, orange and green bell peppers and red onions because it makes for a colorful presentation, but also the flavors combine with the shrimp perfectly to give you maximum flavor in every bite. My children all love shrimp, which is really a blessing because I know many kids who won’t touch seafood, which is just too bad.
Last year during the Super Bowl we went to a friends house to watch the big game and my girlfriend put out a shrimp cocktail appetizer and I warned her not to put it in front my children for fear that they would eat it all. Devour it they did – in two minutes flat, 15 fully cooked shrimp disappeared into the bellies of three hungry kids who happen to love shrimp.
Once the shrimp are thawed, you want to peel the shell and tails of the shrimp and then rinse the prepared shrimp until the water runs clear and is no longer bubbly from the shrimp. Combine the shrimp, peppers and onions on a baking sheet and top with olive oil and a homemade taco seasoning. You can use a fajita or taco seasoning packet from the store, but I always make my own taco seasoning and use it for tacos and fajitas because it’s just really good and it has no additives or preservatives. See below for my homemade taco seasoning recipe.
Mix the peppers, onions and shrimp with the taco seasoning and olive oil until everything is well coated. Place into a pre-heated 425 degree oven for 15 – 18 minutes and you will have perfect fajita shrimp and peppers. In the meantime, prepare the guacamole and pico and heat the tortillas. I like to heat the tortillas in a pan two at a time over medium high heat just to brown the edges for a couple of minutes on each side. Keep the tortillas warm by wrapping in a clean cloth napkin or kitchen towel.
Pile the shrimp and veggies onto a salad, or wrap it all up in lettuce or warm tortillas. Top them with all your favorite Mexican condiments like pico, salsa, guacamole, sour cream, and sliced avocado of course!
Sheet Pan Shrimp Fajitas
Delicious one pan shrimp fajitas with homemade taco seasoning, perfectly roasted bell peppers and onions - it's the perfect weeknight meal solution.
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1 lime
- 1 - 1.5 lbs. shrimp
- 1 tablespoon olive oil
- 2 tbsp homemade taco seasoning
- guacamole and pico, optional
Preheat oven to 425 degrees.
Mix thawed shrimp, sliced peppers and onions with olive oil and taco seasoning on a baking sheet until well coated.
Bake for 15 - 18 minutes until shrimp is cooked through and veggies are soft and starting to brown.
Heat tortillas in a skillet over medium high heat until the edges are brown. Keep warm by wrapping in a towel.
Once the shrimp and veggies are cooked, squeeze fresh lime juice over the sheet pan to add freshness to the fajitas
Spoon the shrimp and veggie mixture into the tortillas and top with your favorite toppings like guacamole, pico, sour cream, or fresh avocado slices.
For the homemade taco seasoning, I mix the following in a small glass container with a lid and use every time I make tacos and fajitas:
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
If you want some additional shrimp recipes, be sure to check out a few of my favorites here:
Shrimp Saganaki – Baked Shrimp with Feta and Tomatoes
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