Description
Fast and flavorful Sheet Pan Shrimp Fajitas cooked on a single tray for easy cleanup.
Ingredients
Scale
- 450 g (1 lb) shrimp, peeled and deveined
- 450 g (1 lb) bell peppers (1 red, 1 yellow, 1 green)
- 150 g (5 oz) red onion, cut into wedges
- 45 ml (3 tbsp) olive oil
- 1 large lime, juiced
- 10 g (1/4 cup) fresh cilantro, chopped
- 6 g (1 tbsp) smoked paprika
- 4 g (1 tsp) ground cumin
- 4 g (1 tsp) chili powder
- 2 g (1/2 tsp) garlic powder
- 9 g (1½ tsp) kosher salt
- 1 g (1/4 tsp) black pepper
Instructions
- Preheat the oven to 230°C (450°F) and prepare a half-sheet pan with parchment paper.
- Toss the sliced bell peppers and red onion with olive oil and half of the spice mix, then spread evenly on the sheet pan.
- Roast the vegetables for 8–10 minutes until edges blister and soften.
- Season the shrimp and let them marinate for 10–15 minutes.
- Add the shrimp to the pan on top of the roasted vegetables and roast for an additional 4–6 minutes until shrimp are pink and opaque.
- Finish by squeezing lime juice over the dish and adding chopped cilantro before serving.
Notes
For best texture, dry the shrimp before seasoning. Avoid overcrowding on the pan to ensure proper roasting.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 205mg