Description
These easy one pan shrimp fajitas combine juicy shrimp with colorful bell peppers and onions, all tossed in a smoky homemade fajita seasoning. Roasted together on a sheet pan for a quick, flavorful Mexican-inspired dinner with minimal cleanup.
Ingredients
Shrimp and Seasoning
- 1½ pounds large shrimp, peeled and deveined
- 1 tablespoon olive oil (for shrimp)
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- Juice of 1 lime
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red onion, sliced
- 1 tablespoon olive oil (for vegetables)
To Serve
- 8 small flour or corn tortillas
- Fresh cilantro, for serving
- Lime wedges, for serving
- Sour cream, optional
- Avocado, optional
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper, if desired, for easy cleanup.
- Prepare and Roast Vegetables: Add the sliced red, yellow, and green bell peppers along with the sliced red onion to the sheet pan. Drizzle with 1 tablespoon olive oil and toss well to coat the vegetables evenly. Roast them in the preheated oven for 10 minutes to soften and develop flavor.
- Season the Shrimp: While the vegetables roast, pat the shrimp dry to remove excess moisture. In a bowl, combine the shrimp with the remaining 1 tablespoon olive oil, minced garlic, chili powder, cumin, smoked paprika, dried oregano, salt, black pepper, and garlic powder. Toss until shrimp are evenly coated with the seasoning mixture.
- Add Shrimp to Pan: Remove the sheet pan from the oven and add the seasoned shrimp over the partially roasted vegetables. Toss everything together to distribute the shrimp and vegetables evenly, then spread into a single even layer for roasting.
- Roast Shrimp and Vegetables: Return the sheet pan to the oven and roast for 7 to 9 minutes, or until the shrimp turn pink, become opaque, and are cooked through, while the vegetables finish roasting.
- Finish with Lime Juice: Once cooked, remove the pan from the oven and immediately squeeze the fresh lime juice over the shrimp and vegetables to add brightness and tang.
- Serve: Warm the tortillas according to package instructions or preference. Assemble the shrimp fajita mixture inside the tortillas and garnish with fresh cilantro and lime wedges. Optionally, add sour cream or sliced avocado for extra creaminess and flavor.
Notes
- Do not overcook the shrimp; they should be just opaque and firm to keep them juicy.
- Use jumbo shrimp for a heartier fajita experience.
- Add sliced jalapeño peppers for an extra spicy kick.
- For a low-carb option, serve the fajita mixture over rice or cauliflower rice instead of tortillas to make a fajita bowl.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Dinner, Main Course, Mexican-Inspired, One-Pan Meals
- Method: Baking
- Cuisine: Mexican-Inspired, Tex-Mex
