Name: Sheet Pan Shrimp Fajitas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 large red bell pepper, sliced into thin strips; 1 large orange bell pepper, sliced into thin strips; 1 large yellow bell pepper, sliced into thin strips; 1 large red onion, sliced into thick chunks; 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 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; 1 pound fresh raw shrimp, cleaned and deveined, tails on or off (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 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 garnish; Fresh limes, optional garnish; Corn or flour tortillas, warmed, for serving

Ingredients

1 large red bell pepper, sliced into thin strips
1 large orange bell pepper, sliced into thin strips
1 large yellow bell pepper, sliced into thin strips
1 large red onion, sliced into thick chunks
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 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
1 pound fresh raw shrimp, cleaned and deveined, tails on or off (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 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 garnish
Fresh limes, optional garnish
Corn or flour tortillas, warmed, for serving

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Instructions

Preheat oven to 425°F (use Convection if available). Line a sheet pan with foil for easier cleanup.
Add sliced bell peppers and red onion to the pan. Drizzle with olive oil and sprinkle with chili powder, cumin, oregano, paprika, garlic powder, salt, pepper, and cayenne (if using). Toss well to coat evenly.
Bake vegetables for 20 minutes, stirring halfway through and rotating the pan for even cooking.
Meanwhile, in a small bowl, toss shrimp with olive oil, chili powder, cumin, oregano, paprika, salt, and pepper.
After 20 minutes, add the shrimp to the sheet pan with the vegetables and return to the oven. Bake for an additional 5 minutes, or until shrimp are opaque and just cooked through.
Remove from oven. Garnish with chopped cilantro and a squeeze of lime juice, if desired.
Serve immediately in warm corn or flour tortillas.

Notes

Don’t overcook the shrimp—they only need about 5 minutes to stay tender and juicy.
Feel free to customize the veggies based on your preferences or what you have on hand.
Leftovers keep well in an airtight container in the refrigerator for up to 5 days.
Add toppings like avocado, sour cream, or salsa for extra flavor.

Author: Olivia
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican
Diet: Low Lactose

Nutrition

Serving Size: 1 serving
Calories: 399
Sugar: 6g
Sodium: 1571mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 20g
Cholesterol: 143mg