Description
Bright, spicy, and impossibly fast, Sheet Pan Shrimp Fajitas put dinner on the table with smoky char and little fuss.
Ingredients
Scale
- 450 g shrimp, peeled and deveined
- 3 bell peppers (red, yellow, green), sliced
- 1 medium yellow onion, sliced
- 60 ml olive oil
- 30 ml lime juice
- 10 g chili powder
- 5 g ground cumin
- 3 g smoked paprika
- 8 g kosher salt
- 1.5 g black pepper
- 3 cloves garlic, minced
- 15 g cilantro, chopped
- 8 6-inch flour or corn tortillas
Instructions
- Make the marinade and season the shrimp in a small bowl whisk together olive oil, lime juice, chili powder, ground cumin, smoked paprika, black pepper, kosher salt, and minced garlic. Add shrimp and toss to coat. Marinate for 5–10 minutes.
- Prep the vegetables by slicing bell peppers and yellow onion, then spread on the sheet pan and drizzle with olive oil and salt.
- Preheat the oven to 220°C (425°F) and roast the peppers and onions for 8 minutes.
- Add the marinated shrimp and roast for another 4–6 minutes.
- Rest the dish for 2 minutes off the heat, then serve with lime juice and cilantro.
Notes
For crisp shrimp, consider air-frying after roasting. Leftover fajita mix can be used in scrambled eggs or quesadillas.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 fajitas
- Calories: 320
- Sugar: 7g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 195mg