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Zesty Sheet Pan Shrimp Fajitas: A Quick Weeknight Dinner Story

Close-up of perfectly cooked shrimp fajitas featuring seasoned shrimp, red, yellow bell peppers, and sautéed red onions on a white plate.
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Unfold the story of a fast, flavorful Tex-Mex meal with these Sheet Pan Shrimp Fajitas. Juicy shrimp, colorful peppers, and onions roast together quickly, delivering bold flavor with minimal cleanup, perfect for your busy weeknight.

Ingredients

Scale
  • 1.5 lbs large shrimp, peeled and deveined
  • 2 large bell peppers (one red, one yellow), sliced
  • 1 large red onion, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice (freshly squeezed)
  • 2 teaspoons homemade fajita seasoning (or store-bought)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • Salt and black pepper to taste
  • For Serving: Warm flour tortillas, fresh cilantro, lime wedges, avocado slices

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the sliced bell peppers and onion. Drizzle with 1 tablespoon of olive oil and toss to coat. Spread the vegetables in a single layer on the prepared baking sheet.
  3. In the same bowl, add the prepared shrimp. Drizzle with the remaining 1 tablespoon of olive oil and the fresh lime juice.
  4. Sprinkle the shrimp with the fajita seasoning, cumin, chili powder, salt, and pepper. Toss gently until the shrimp is evenly coated with the spices.
  5. Arrange the seasoned shrimp among the vegetables on the baking sheet, keeping them in a single layer.
  6. Bake for 10 to 12 minutes, or until the shrimp is pink and cooked through and the vegetables are tender-crisp. Do not overcook the shrimp.
  7. Remove the sheet pan from the oven. Squeeze fresh lime juice over the entire pan for an extra zesty finish.
  8. Serve immediately with warm tortillas, fresh cilantro, and your choice of toppings for simple shrimp tacos or healthy shrimp fajita bowls.

Notes

  • For a low carb shrimp fajitas option, skip the tortillas and serve the mixture over cauliflower rice or a bed of lettuce.
  • You can prepare the vegetables and seasoning mix ahead of time. Store them separately in the refrigerator for up to one day. Add the shrimp just before baking.
  • To achieve that sizzling effect often associated with restaurant fajitas, you can briefly transfer the cooked mixture to a cast-iron skillet on the stovetop just before serving.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-shrimp-fajitas-recipe/