Name: Sheet-Pan Shrimp Fajitas
Total time: 30 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 lb shrimp; 2 whole red bell pepper; 1 whole green bell pepper; 1 whole yellow onion; 2 clove garlic; 1 whole lime; 2 tbsp vegetable oil; 1 tsp chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; to taste salt; to taste black pepper; 8 whole flour tortillas; 1/2 cup monterey jack cheese; 1/2 cup sour cream; 1 bunch fresh cilantro

← Back to 30-Minute Dinners · Sheet Pan · Sheet-Pan Shrimp Fajitas

430 cal30g protein38g carbs18g fat820mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch30 min activeShortcut22 min active

Everyday 25nothing beyond the everyday cabinet

Same dinner, two honest roads — pick tonight's. Ingredients, steps, and your grocery list follow whichever you choose.

Sheet-Pan Shrimp Fajitas

Nº 116 · No ratings yet

Cooked this? Members rate their week in about ten seconds →

Sheet Pan30 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

+ Add to my week♥ Favorite

↗ Share⎙ Print

Ingredients

Everything here is checked because you'll need it — uncheck anything you already have.

shrimppeeled and deveined, tails off1 lb

red bell pepperseeded and cut into strips2 whole

green bell pepperseeded and cut into strips1 whole

yellow onionhalved and sliced thin1 whole

garlicminced2 cloves

limezested and cut into wedges1 whole

vegetable oil2 tbsp

chili powder1 tsp

ground cumin1 tsp

smoked paprika1/2 tsp

saltto taste

black pepperto taste

flour tortillas6-inch, warmed8 whole

monterey jack cheeseshredded1/2 cups

sour cream1/2 cups

fresh cilantroleaves chopped1 bunch

Cook it to

Shrimp145°F / 63°C

Shrimp: opaque and firm. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat the oven to 425°F and set a rimmed sheet pan inside while it warms.

2Toss the sliced peppers and onion with 1 tbsp of the oil, half the chili powder, the cumin, the paprika, and a pinch of salt and pepper.

3Spread the vegetables on the hot pan and roast for 12 minutes, until they start to char at the edges.

4While the vegetables roast, pat the shrimp dry and toss with the remaining oil, the rest of the chili powder, the garlic, and the lime zest, plus salt and pepper to taste.

5Pull the pan out, push the vegetables to one side, and spread the shrimp in a single layer on the open side.

6Roast 6 to 8 minutes more, until the shrimp are pink and opaque and the vegetables are tender.

7Squeeze lime juice from the wedges over everything and toss gently on the pan.

8Wrap the tortillas in foil and warm them in the oven for the last 3 minutes.

9Serve the shrimp and vegetables in the warm tortillas topped with cheese, sour cream, and cilantro.