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!!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: 30-Minute Meals
Cuisine: Mexican
Keyword: easy shrimp fajitas, how to make shrimp fajitas, sheet pan shrimp fajitas, shrimp fajita seasoning
Servings: 4
Calories: 399kcal
Author: Averie Sunshine
Ingredients
Vegetables
1large red bell peppersliced into long thin strips about 1/2-inch wide
1large orange bell peppersliced into long thin strips about 1/2-inch wide
1large yellow peppersliced into long thin strips about 1/2-inch wide
1large red onion sliced into thick chunky sectionsabout 1-inch wide
3 to 4tablespoonsolive oilor as desired
2 to 3teaspoonschili powder
2 to 3teaspoonscumin
2teaspoonsdried Mexican oregano or regular dried oregano
1teaspoonsmoked paprika or regular paprika
1teaspoongarlic powder
1teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
¼teaspooncayenne pepperoptional and to taste
Shrimp
one pound fresh raw shrimpcleaned and deveined with tails (I used U16-20 count)
1 to 2tablespoonsolive oil
½teaspoonchili powder
½teaspooncumin
½teaspoondried Mexican oregano or regular dried oregano
½teaspoonsmoked paprika or regular paprika
½teaspoonkosher saltor to taste
¼teaspoonfreshly ground black pepperor to taste
fresh cilantrooptional for garnishing
fresh limesoptional for garnishing
corn or flour tortillaswarmed; as needed for serving
Instructions
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.
Notes
Recipe will keep airtight in the fridge for up to 5 days.