Sheet Pan Shrimp Fajitas
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Sheet Pan Shrimp Fajitas – EASY, ready in 30 minutes, tastes AUTHENTIC, and made on ONE sheet pan to keep things simple – especially on busy nights!! You don’t need to go out to a Mexican restaurant when you can make fajitas this GOOD and healthier at home!!
Sheet Pan Shrimp Fajitas
If you love fajitas but going out to a Mexican restaurant isn’t happening for you today, this recipe is the perfect fajitas-at-home solution. Make sure to check out these 25-Minute Sheet Pan Chicken Fajitas as well.
It’s ready in 25 minutes, the shrimp are tender, plump, and juicy. The trio of bell peppers are tender without being mushy, while the red onions add additional texture and flavor.
I used an array of seasonings and spices to add layers of authentic flavors and some mild heat, but feel free to reduce the chili powder, and reduce or eliminate the cayenne pepper if you don’t like spicy food.
However, as written, the recipe was by no means spicy for us, but it has lots of flavor and keeps you going back for just one more fajita.
I love sheet pan meals because everything is made on one pan and cleanup is as easy as tossing a sheet of foil. That counts for a lot especially on busy weeknights!
What Kind Of Shrimp To Use?
I used fresh U16-20 shrimp (16 to 20 shrimp per pound) that were cleaned and deveined by the butcher at the seafood counter at my local grocery store. The tails were still on and I just popped those off.
Since the shrimp is the star of the show, I recommend using fresh shrimp rather than frozen.
The recipe is written so that you’re the person cooking fresh raw shrimp, not buying already-cooked fresh shrimp from the seafood case, nor previously cooked and then frozen.
While I suppose you could integrate previously cooked fresh or frozen shrimp into the contents of the sheet pan at the very end, it’s not my recommendation.
Fresh raw shrimp is the way to go here. Sizing is up to you. Too small and they get lost in the shuffle, and too large and they’re quite a mouthful when they’re wrapped into tortillas with the peppers and onions. The U16-20 shrimp worked great for me.
Healthier and Gluten-Free Shrimp Fajitas
In my opinion, these sheet pan shrimp fajitas are far healthier than what you’d get in a restaurant. There’s only a nominal amount of oil for a huge sheet pan of food. Just wait until you see how much food is on the sheet pan. Tip – It all shrinks down while cooking though so don’t panic at first when everything is raw.
If you opt for corn rather than flour tortillas, the recipe is naturally gluten-free.
If you’re watching your carbs, you can eat the filling, sans tortillas. I know that’s not a true fajita at that point but sometimes you have to make some sacrifices. So you can drink more margaritas which seem like the beverage of choice for Mexican-at-home night.
What You Need To Make One Pan Shrimp Fajitas
This is an easy recipe that comes together in no time. You’ll need:
- Red, orange, and yellow bell peppers (feel free to add/swap for a green bell pepper)
- Red onion
- Olive oil
- Chili powder
- Dried Mexican oregano or regular dried oregano
- Smoked paprika or regular paprika
- Garlic powder
- Salt and pepper
- Cayenne pepper, optional
- Fresh shrimp
- Cilantro, optional
- Limes, optional
- Corn or flour tortillas
Tips for Making Sheet Pan Shrimp Fajitas
I like boldly-flavored foods, which doesn’t necessarily mean spicy. Big difference actually. Bland anything is not in my playbook.
Of course, if you’re not into boldly flavored foods like I am, always season and add spices to your personal tastes.
If in doubt, always err on the side of less to start with, and you can always add more later or next time.
Note that if you opt for corn rather than flour tortillas, the recipe is naturally gluten-free.
If you’re watching your carbs, you can eat the filling, sans tortillas. I know that’s not a true fajita then, but hey, sometimes you have to make some sacrifices. So you can drink more margaritas, of course.
- 1 large red bell pepper, sliced into long thin strips about 1/2-inch wide
- 1 large orange bell pepper, sliced into long thin strips about 1/2-inch wide
- 1 large yellow pepper, sliced into long thin strips about 1/2-inch wide
- 1 large red onion sliced into thick chunky sections, about 1-inch wide
- 3 to 4 tablespoons olive oil, or as desired
- 2 to 3 teaspoons chili powder
- 2 to 3 teaspoons cumin
- 2 teaspoons dried Mexican oregano or regular dried oregano
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/4 teaspoon cayenne pepper, optional and to taste
- one pound fresh raw shrimp, cleaned and deveined with tails (I used U16-20 count)
- 1 to 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried Mexican oregano or regular dried oregano
- 1/2 teaspoon smoked paprika or regular paprika
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- fresh cilantro, optional for garnishing
- fresh limes, optional for garnishing
- corn or flour tortillas, warmed; as needed for serving
- Vegetables - Preheat oven to 425F (use Convection if you have it), line half sheet pan with foil for easier cleanup if desired, and add the peppers, onions, evenly drizzle with the olive oil, and evenly sprinkle the chili powder, cumin, Mexican oregano, smoked paprika, garlic powder, salt, pepper, and using your hands, toss to evenly coat. Bake for about 20 minutes, or until vegetables are soft, tender, and mostly done. Midway through cooking, stir the ingredients and rotate the pan to ensure even cooking.
- Shrimp - While vegetables are baking, to a small bowl add the shrimp, olive oil, all remaining spices, and toss lightly to coat.
- After vegetables have baked about 20 minutes, add the shrimp to the sheet pan, and bake for 5 minutes, or until shrimp are just done. Don't overbake or they will be tough and rubbery. Shrimp are done with they are firm, opaque and light pink.
- Optionally garnish with cilantro, lime juice, add the filling mixture to the tortillas, and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.
Amount Per Serving: Calories: 399Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 143mgSodium: 1571mgCarbohydrates: 30gFiber: 6gSugar: 6gProtein: 20g
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