Sheet-Pan Shrimp Fajitas
Shrimp Fajitas make an excellent weeknight meal. These come together faster than ever, using quick-cooking shrimp and veggies all on one sheet pan so you can focus on family rather than cleanup.
Total: 40 mins Active:20 mins Servings:4
Ingredients
- 3 tablespoons neutral-flavored oil, such as avocado orgrapeseed
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 ¼ teaspoons garlic powder
- 1 teaspoon lime zest
- ¾ teaspoon salt
- ½ teaspoon chipotle chile powder
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large onion, halved and sliced
- 1 pound large shrimp (24-30 count), peeled and deveined, halved lengthwise
- 1 tablespoon lime juice
- 8 corn tortillas, warmed
- Lime wedges, chopped fresh cilantro, sour cream, avocado and/orpico de gallo for serving
Shrimp Fajitas Instructions
- Step 1 Preheat oven to 400°F.
- Step 2 Combine oil, chili powder, cumin, garlic powder, lime zest, salt and chipotle powder in a large bowl. Transfer 4 teaspoons of the mixture to a small bowl and set aside. Add red and yellow bell peppers and onion to the large bowl; stir to combine. Spread the vegetables on a large rimmed baking sheet and roast on the middle rack, stirring once, until mostly soft, 13 to 15 minutes. (Reserve the large bowl for the next step.)
- Step 3 Meanwhile, add shrimp and the reserved chili mixture to the large bowl and toss to combine. Once the vegetables have softened, remove from the oven and stir in the shrimp. Continue roasting until the vegetables and shrimp are cooked through, about 5 minutes more. Transfer to a serving dish and stir in lime juice. Serve with warmed tortillas and with lime wedges, cilantro sour cream, avocado and/or pico de gallo, if desired.
