As a passionate home cook, I can’t tell you how much I adore making Sheet Pan Shrimp Fajitas. They’re not just a meal; they’re a celebration of flavor and ease. Picture this: a busy weeknight, and you want something quick yet delicious. That’s where these fajitas come in! With just one pan, you can whip up a colorful, vibrant dish that’s bursting with flavor. The best part? Cleanup is a breeze! You toss everything onto a sheet pan, let the oven do its magic, and voilà! Dinner is served. The combination of juicy shrimp, crisp bell peppers, and zesty spices creates a mouthwatering experience that will have your family asking for seconds. Trust me, once you try these Sheet Pan Shrimp Fajitas, they’ll become a staple in your dinner rotation!
Ingredients List
To create these delightful Sheet Pan Shrimp Fajitas, gather the following ingredients:
1 pound large shrimp, peeled and deveined
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 red onion, sliced into wedges
3 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
8 small flour tortillas
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
These ingredients come together to create a vibrant and flavorful dish that’s sure to impress!
How to Prepare Sheet Pan Shrimp Fajitas
Making Sheet Pan Shrimp Fajitas is a straightforward process that yields delicious results. Follow these steps for a perfect meal!
Preheat the Oven
Start by preheating your oven to 400°F (200°C). This step is crucial for ensuring that your shrimp and vegetables cook evenly. A hot oven helps to lock in flavors and gives everything a nice roasted finish.
Prepare the Shrimp and Vegetables
In a large bowl, combine the peeled and deveined shrimp with the sliced red and yellow bell peppers, and red onion. Drizzle the mixture with olive oil, then sprinkle in the chili powder, cumin, garlic powder, paprika, salt, and pepper. Toss everything together until the shrimp and vegetables are well coated in the spices and oil. This step is key to infusing flavor into every bite!
Roast the Mixture
Spread the shrimp and vegetable mixture evenly on a large baking sheet lined with parchment paper. Place the sheet pan in the preheated oven and roast for about 15-20 minutes. Keep an eye on it! The shrimp should turn pink and opaque, while the vegetables become tender. You’ll know it’s done when the shrimp are cooked through and the veggies have a slight char.
Warm the Tortillas
While the shrimp and veggies are roasting, warm the flour tortillas in a dry skillet over medium heat. Heat them for about 30 seconds on each side until they’re soft and pliable. This makes them perfect for wrapping around your delicious filling!
Serve and Enjoy
Once everything is ready, serve the shrimp and vegetable mixture in the warm tortillas. Garnish with fresh cilantro and lime wedges for an extra burst of flavor. Enjoy your vibrant and tasty Sheet Pan Shrimp Fajitas!
Why You’ll Love This Recipe
Quick Preparation: With just 10 minutes of prep time, you can have a delicious meal on the table in no time.
Easy Cleanup: One sheet pan means less mess and hassle, making cleanup a breeze.
Flavor Explosion: The combination of spices and fresh ingredients creates a mouthwatering dish that’s bursting with flavor.
Customizable: Feel free to add your favorite veggies or adjust the spices to suit your taste.
Family-Friendly: This dish is sure to please everyone at the table, from kids to adults!
Tips for Success
To make your Sheet Pan Shrimp Fajitas truly shine, here are some pro tips:
Seasoning Adjustments: Don’t hesitate to tweak the spices! If you love heat, add some cayenne pepper or jalapeños.
Vegetable Variations: Try adding zucchini, corn, or even mushrooms for extra flavor and texture.
Fresh Ingredients: Use fresh herbs like cilantro or parsley for garnish to elevate the dish.
Marinate: For deeper flavor, marinate the shrimp in the spices for 30 minutes before cooking.
Don’t Overcrowd: Ensure the shrimp and veggies are spread out on the pan for even roasting.
These tips will help you achieve the best results and make your fajitas unforgettable!
Nutritional Information
When it comes to enjoying Sheet Pan Shrimp Fajitas, you can feel good about what you’re eating! Here’s the estimated nutritional breakdown per serving:
Calories: 350
Fat: 15g
Protein: 20g
Carbohydrates: 40g
Sugar: 3g
Sodium: 600mg
Fiber: 3g
Cholesterol: 150mg
Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes. Enjoy your meal knowing it’s both delicious and nutritious!
FAQ Section
Here are some common questions about Sheet Pan Shrimp Fajitas that I often hear:
Can I use frozen shrimp? Yes! Just make sure to thaw them completely before cooking for the best texture.
What other vegetables can I add? Feel free to experiment! Zucchini, corn, or even cherry tomatoes work great.
How do I store leftovers? Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave.
Can I make this dish spicy? Absolutely! Add some diced jalapeños or a sprinkle of cayenne pepper to kick up the heat.
What can I serve with fajitas? Consider serving with guacamole, salsa, or a fresh salad for a complete meal.
These answers should help you enjoy your Sheet Pan Shrimp Fajitas even more!
Storage & Reheating Instructions
To store your delicious Sheet Pan Shrimp Fajitas, let them cool completely before transferring to an airtight container. They can be kept in the fridge for up to 2 days. If you want to keep them longer, consider freezing the shrimp and veggies in a freezer-safe bag for up to 3 months. When you’re ready to enjoy them again, thaw in the fridge overnight.
For reheating, the oven is your best friend! Preheat it to 350°F (175°C) and spread the fajitas on a baking sheet. Heat for about 10-15 minutes until warmed through. You can also use the microwave, but be cautious not to overcook the shrimp!
Sheet Pan Shrimp Fajitas are a quick and flavorful meal with easy cleanup.
Ingredients
Scale
1 pound large shrimp, peeled and deveined
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
3 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
8 small flour tortillas
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the shrimp, sliced bell peppers, and sliced onion. Drizzle with olive oil and sprinkle with chili powder, cumin, garlic powder, paprika, salt, and pepper. Toss everything together until well coated.
Spread the shrimp and vegetable mixture evenly on a large baking sheet lined with parchment paper.
Place the sheet pan in the preheated oven and roast for about 15-20 minutes, or until the shrimp are pink and cooked through, and the vegetables are tender.
While the shrimp and vegetables are roasting, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side.
Once the shrimp and vegetables are done, remove them from the oven. Serve the mixture in warm tortillas, garnished with fresh cilantro and lime wedges on the side.
Notes
Adjust seasoning to your taste.
Feel free to add other vegetables like zucchini or corn.
