Sheet Pan Shrimp Fajitas
Cooking on sheetpans is my favorite way to quickly prepare meals. The cleanup is easy (especially if you line your sheetpan with parchment paper, foil, or a silicone mat) and the process is simple.
Fajitas is one of my favorite easy and quick weeknight meals to make, but standing over the stovetop and cooking the vegetables takes time! By popping everything in the oven, you’re freed up to do other things – whether that’s prepare other parts of dinner (like perhaps a fresh pico de gallo to go with these fajitas or warming up some tortillas) or just chill.
These fajitas are seasoned with some of my go-to fajita spices, cilantro, and jalapeno for a spicy kick. The bell peppers and onions are cooked alongside the shrimp and then the shrimp is set aside while the veggies get an extra broiling so they crisp up and cook further. You can skip this step if you’re pressed for time, or don’t want to dirty another vessel in the cooking process!
Fajitas are traditionally served with warmed up tortillas, avocado, and other fixings, but I went with brown rice (I’m really into brown rice bowls lately), avocado, and lots of lime.
These fajitas would work well with chicken or tofu, also.
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Nutritional Information & Recipe
Sheet Pan Shrimp Fajitas
Ingredients
- 1 ¼ pounds peeled and deveined raw large shrimp
- 1 red bell pepper Blade A, noodles trimmed
- 1 orange bell pepper Blade A, noodles trimmed
- 1 green bell pepper Blade A, noodles trimmed
- 1 red onion Blade A, noodles trimmed
- 1 large jalapeno sliced thinly into rounds
- 3 tablespoons extra virgin olive oil
- 1 tablespoon chili powder
- ¼ teaspoon paprika
- 1 teaspoon ground cumin
- ¼ teaspoon garlic powder
- ½ teaspoon oregano
- salt and pepper
- ¼ cup cilantro
- To serve: quartered limes cooked brown rice or warmed tortillas
Instructions
- Place your oven racks in the center and upper third positions of the oven. Preheat the oven to 400 degrees.
- On a large baking sheet lined with parchment paper, lay out the shrimp, bell peppers, onion, and jalapeno, drizzle with olive oil, and season with chili powder, paprika, cumin, garlic powder, oregano, salt and pepper. Toss to combine. Place the baking sheet on the middle rack of oven. Cook until the shrimp are cooked through, 8-10 minutes. Using tongs, transfer the shrimp to a plate and cover to keep warm, leaving the vegetables on the baking sheet.??Set the broiler to high. Move the vegetables to the upper oven rack and cook until slightly charred, 3 to 4 minutes, and set aside.
- Toss the vegetables and shrimp together in a serving bowl with the cilantro and serve with lime quarters and rice or tortillas.
