Sheet Pan Shrimp Fajitas

Sheet Pan Shrimp Fajitas

Sheet pan shrimp fajitas roast sweet peppers and onions alongside quick-cooking shrimp in a smoky chili-lime seasoning. The whole dinner comes together on one tray in about 20 minutes.

Ingredients

• 12 oz large shrimp, peeled and deveined
• 2 bell peppers (any color), sliced
• 1 red onion, sliced
• 4 small corn tortillas
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 lime (half juiced, half wedged)
• Salt and black pepper

Instructions

1. Preheat the oven to 400°F (200°C) and line a sheet pan with foil or parchment.
2. Toss the sliced peppers and onion with half the oil and half the spices; spread across the pan.
3. Roast the vegetables for 8 minutes to soften.
4. Toss the shrimp with the remaining oil, spices, lime juice, salt, and pepper.
5. Push the vegetables to one side and add the shrimp in a single layer.
6. Roast for 6-8 minutes until the shrimp turn pink and curl.
7. Warm the tortillas briefly, then load with shrimp and veggies and serve with lime wedges.

Nutrition Facts

Tips

• Shrimp cook fast — pull the pan as soon as they are pink to avoid rubbery texture.
• Use frozen shrimp thawed under cold water for an affordable option.
• Top with salsa or a dollop of Greek yogurt instead of sour cream.