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Sheet Pan Shrimp Fajitas Fast and Flavorful Meal

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For the shrimp and vegetables, you need: - 1 pound large shrimp, peeled and deveined - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced These fresh ingredients bring color and crunch to your dish. The shrimp cooks quickly and soaks up all the flavors. The bell peppers and red onion add sweetness and texture. Together, they create a tasty mix that makes fajitas special. To add flavor, gather these seasonings: - 3 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - Juice of 1 lime This blend turns simple shrimp and veggies into a feast. Olive oil helps the spices stick and gives a nice golden color. Chili powder adds heat, while cumin and smoked paprika give depth. Garlic powder enhances the taste, making each bite delicious. The lime juice adds brightness and balance. You can choose between these tortilla options: - 8 small flour tortillas - 8 small corn tortillas Both types are great for holding the shrimp and veggies. Flour tortillas are soft and chewy, while corn tortillas are more traditional and have a nice corn flavor. Warm them up before serving to make them extra tasty. Just pop them in a pan or microwave for a few seconds. This mix of ingredients will make your Sheet Pan Shrimp Fajitas a hit at the table! {{ingredient_image_1}} First, set your oven to 400°F (200°C). This hot heat cooks the shrimp well. Next, grab a large baking sheet. Line it with parchment paper. This keeps your shrimp and veggies from sticking. It makes cleanup easy too. In a big bowl, add 1 pound of shrimp. Make sure they are peeled and deveined. Then, toss in the sliced red and yellow bell peppers and red onion. In a small bowl, mix 3 tablespoons of olive oil with spices. Use 2 teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of garlic powder. Add salt and pepper to your taste. Whisk it all together. Pour this spice mix over your shrimp and veggies. Toss them well until everything is coated. Spread the shrimp and veggies in an even layer on your baking sheet. Bake for 15-20 minutes. Check if the shrimp are cooked through and opaque. When they are done, take them out and squeeze fresh lime juice on top. Toss everything lightly again. Warm the tortillas in a pan or microwave until soft. Serve the shrimp and veggie mix in the tortillas. Finish with chopped cilantro for a bright touch. Enjoy your fast and flavorful meal! For this recipe, bake the shrimp and veggies for 15-20 minutes. Check at 15 minutes. The shrimp should look pink and opaque when done. If you like a little char, leave them in for 2 more minutes. Just watch closely to avoid overcooking. The spice mix adds a lot of taste. Try adding a pinch of cayenne for heat. You can also swap in fresh herbs like oregano for a twist. Experiment with your favorite spices, but keep the lime juice. It brightens every bite! Make your meal pop with color. Serve the fajitas in warm tortillas with lime wedges. Sprinkle chopped cilantro on top for a fresh look. You can even add sliced avocado or a scoop of salsa for fun toppings. Kids love to build their own! Pro Tips Prep Your Ingredients Ahead: Having all your ingredients prepped and ready to go makes the cooking process smoother and faster. Don’t Overcook the Shrimp: Shrimp cooks quickly, so keep an eye on them; they are done when they turn opaque and form a "C" shape. Customize Your Spice Level: Adjust the amount of chili powder based on your heat preference; you can also add jalapeños for an extra kick. Use Fresh Herbs for Flavor: Fresh cilantro adds a burst of flavor; you can also try topping with fresh avocado or your favorite salsa. {{image_2}} You can swap shrimp for chicken or tofu in this recipe. For chicken, use boneless, skinless breasts. Cut them into thin strips. The cooking time will be similar. For tofu, pick firm tofu. Press it to remove extra water, then cube it. Both options will soak up the spices well and taste great. Feel free to change the veggies to suit your taste. Zucchini, mushrooms, or corn can work well. Just cut them into similar sizes as the bell peppers. This will help ensure even cooking. You can also add more veggies for a colorful mix. Carrots or snap peas can add a nice crunch. If you want more heat, you can add cayenne pepper or diced jalapeños. Start with a small amount, then taste and adjust. If you prefer mild flavors, reduce the chili powder. You can also add a pinch of sugar to balance the heat. This makes it suitable for everyone at the table. To keep your fajitas fresh, let them cool first. Place the shrimp and veggies in an airtight container. You can store them in the fridge for up to three days. Make sure to keep the tortillas separate. This helps them stay soft and warm when you eat them later. When it’s time to enjoy leftovers, heat your shrimp and veggies. The stove works best for this. Simply place them in a skillet over medium heat. Stir until they are warmed through. You can also microwave them for a quick fix. Just cover the dish and heat for 1-2 minutes. If you want to save your fajitas for later, freezing works well. Store the cooled shrimp and veggies in a freezer-safe bag. Press out as much air as you can before sealing. They can last in the freezer for up to two months. When you're ready to eat, thaw them overnight in the fridge before reheating. You can prep the shrimp and veggies early. Chop the peppers and onions. Mix the spices and olive oil. Store them separately in the fridge. Just toss them together and bake when you’re ready to eat. This saves time and keeps your meal fresh. I recommend large, fresh shrimp for the best flavor. Look for shrimp that are peeled and deveined. If using frozen shrimp, make sure to thaw them first. Fresh or frozen shrimp both work well, but fresh shrimp have a better texture. Yes, you can! Larger tortillas work great for wraps. You can use whole wheat, corn, or even lettuce wraps. Just make sure to adjust the filling amount to fit your wraps. Enjoy the customizable options! This blog post covered how to make delicious sheet pan shrimp fajitas. We explored the key ingredients, including shrimp, veggies, and seasoning options. I provided step-by-step instructions for marinating and baking. You also learned tips for cooking and serving, plus variations for different tastes and diets. In closing, these fajitas offer a tasty meal that is simple and quick. Enjoy trying your own unique spin on this recipe!

WANT TO SAVE THIS RECIPE?

Are you ready for a quick and tasty dinner? My Sheet Pan Shrimp Fajitas are packed with flavor and come together in no time! With fresh shrimp and colorful veggies, this meal is as fun to make as it is to eat. Let’s dive into the ingredients, easy steps, and some handy tips to ensure your family loves this dish. Get your baking sheet ready—dinner is about to get exciting!

Why I Love This Recipe

  1. Quick and Easy: This recipe comes together in just 30 minutes, making it perfect for busy weeknights.
  2. Flavorful and Healthy: The combination of spices and fresh vegetables creates a deliciously vibrant dish that is also nutritious.
  3. One-Pan Wonder: Baking everything on one sheet pan means less cleanup and more time to enjoy your meal.
  4. Customizable: You can easily swap out the proteins or vegetables based on your preferences or what you have on hand.

Ingredients

Shrimp and Vegetables

For the shrimp and vegetables, you need:

  • 1 pound large shrimp, peeled and deveined
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced

These fresh ingredients bring color and crunch to your dish. The shrimp cooks quickly and soaks up all the flavors. The bell peppers and red onion add sweetness and texture. Together, they create a tasty mix that makes fajitas special.

Seasoning Blend

To add flavor, gather these seasonings:

  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Juice of 1 lime

This blend turns simple shrimp and veggies into a feast. Olive oil helps the spices stick and gives a nice golden color. Chili powder adds heat, while cumin and smoked paprika give depth. Garlic powder enhances the taste, making each bite delicious. The lime juice adds brightness and balance.

Tortilla Options

You can choose between these tortilla options:

  • 8 small flour tortillas
  • 8 small corn tortillas

Both types are great for holding the shrimp and veggies. Flour tortillas are soft and chewy, while corn tortillas are more traditional and have a nice corn flavor. Warm them up before serving to make them extra tasty. Just pop them in a pan or microwave for a few seconds.

This mix of ingredients will make your Sheet Pan Shrimp Fajitas a hit at the table!

Step-by-Step Instructions

Prepping the Oven and Baking Sheet

First, set your oven to 400°F (200°C). This hot heat cooks the shrimp well. Next, grab a large baking sheet. Line it with parchment paper. This keeps your shrimp and veggies from sticking. It makes cleanup easy too.

Marinating the Shrimp and Veggies

In a big bowl, add 1 pound of shrimp. Make sure they are peeled and deveined. Then, toss in the sliced red and yellow bell peppers and red onion. In a small bowl, mix 3 tablespoons of olive oil with spices. Use 2 teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of garlic powder. Add salt and pepper to your taste. Whisk it all together. Pour this spice mix over your shrimp and veggies. Toss them well until everything is coated.

Baking and Serving

Spread the shrimp and veggies in an even layer on your baking sheet. Bake for 15-20 minutes. Check if the shrimp are cooked through and opaque. When they are done, take them out and squeeze fresh lime juice on top. Toss everything lightly again. Warm the tortillas in a pan or microwave until soft. Serve the shrimp and veggie mix in the tortillas. Finish with chopped cilantro for a bright touch. Enjoy your fast and flavorful meal!

Tips & Tricks

Cooking Time Recommendations

For this recipe, bake the shrimp and veggies for 15-20 minutes. Check at 15 minutes. The shrimp should look pink and opaque when done. If you like a little char, leave them in for 2 more minutes. Just watch closely to avoid overcooking.

Seasoning Tips for Extra Flavor

The spice mix adds a lot of taste. Try adding a pinch of cayenne for heat. You can also swap in fresh herbs like oregano for a twist. Experiment with your favorite spices, but keep the lime juice. It brightens every bite!

Service Presentation Ideas

Make your meal pop with color. Serve the fajitas in warm tortillas with lime wedges. Sprinkle chopped cilantro on top for a fresh look. You can even add sliced avocado or a scoop of salsa for fun toppings. Kids love to build their own!

Pro Tips

  1. Prep Your Ingredients Ahead: Having all your ingredients prepped and ready to go makes the cooking process smoother and faster.
  2. Don’t Overcook the Shrimp: Shrimp cooks quickly, so keep an eye on them; they are done when they turn opaque and form a “C” shape.
  3. Customize Your Spice Level: Adjust the amount of chili powder based on your heat preference; you can also add jalapeños for an extra kick.
  4. Use Fresh Herbs for Flavor: Fresh cilantro adds a burst of flavor; you can also try topping with fresh avocado or your favorite salsa.

Variations

Protein Alternatives (Chicken, Tofu)

You can swap shrimp for chicken or tofu in this recipe. For chicken, use boneless, skinless breasts. Cut them into thin strips. The cooking time will be similar. For tofu, pick firm tofu. Press it to remove extra water, then cube it. Both options will soak up the spices well and taste great.

Vegetable Substitutions

Feel free to change the veggies to suit your taste. Zucchini, mushrooms, or corn can work well. Just cut them into similar sizes as the bell peppers. This will help ensure even cooking. You can also add more veggies for a colorful mix. Carrots or snap peas can add a nice crunch.

Spice Level Adjustments

If you want more heat, you can add cayenne pepper or diced jalapeños. Start with a small amount, then taste and adjust. If you prefer mild flavors, reduce the chili powder. You can also add a pinch of sugar to balance the heat. This makes it suitable for everyone at the table.

Storage Info

How to Store Leftovers

To keep your fajitas fresh, let them cool first. Place the shrimp and veggies in an airtight container. You can store them in the fridge for up to three days. Make sure to keep the tortillas separate. This helps them stay soft and warm when you eat them later.

Reheating Instructions

When it’s time to enjoy leftovers, heat your shrimp and veggies. The stove works best for this. Simply place them in a skillet over medium heat. Stir until they are warmed through. You can also microwave them for a quick fix. Just cover the dish and heat for 1-2 minutes.

Freezing Tips

If you want to save your fajitas for later, freezing works well. Store the cooled shrimp and veggies in a freezer-safe bag. Press out as much air as you can before sealing. They can last in the freezer for up to two months. When you’re ready to eat, thaw them overnight in the fridge before reheating.

FAQs

Can I make Sheet Pan Shrimp Fajitas ahead of time?

You can prep the shrimp and veggies early. Chop the peppers and onions. Mix the spices and olive oil. Store them separately in the fridge. Just toss them together and bake when you’re ready to eat. This saves time and keeps your meal fresh.

What type of shrimp is best for this recipe?

I recommend large, fresh shrimp for the best flavor. Look for shrimp that are peeled and deveined. If using frozen shrimp, make sure to thaw them first. Fresh or frozen shrimp both work well, but fresh shrimp have a better texture.

Can I use larger tortillas or wrap variations?

Yes, you can! Larger tortillas work great for wraps. You can use whole wheat, corn, or even lettuce wraps. Just make sure to adjust the filling amount to fit your wraps. Enjoy the customizable options!

This blog post covered how to make delicious sheet pan shrimp fajitas. We explored the key ingredients, including shrimp, veggies, and seasoning options. I provided step-by-step instructions for marinating and baking. You also learned tips for cooking and serving, plus variations for different tastes and diets.

In closing, these fajitas offer a tasty meal that is simple and quick. Enjoy trying your own unique spin on this recip

For the shrimp and vegetables, you need: - 1 pound large shrimp, peeled and deveined - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced These fresh ingredients bring color and crunch to your dish. The shrimp cooks quickly and soaks up all the flavors. The bell peppers and red onion add sweetness and texture. Together, they create a tasty mix that makes fajitas special. To add flavor, gather these seasonings: - 3 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - Juice of 1 lime This blend turns simple shrimp and veggies into a feast. Olive oil helps the spices stick and gives a nice golden color. Chili powder adds heat, while cumin and smoked paprika give depth. Garlic powder enhances the taste, making each bite delicious. The lime juice adds brightness and balance. You can choose between these tortilla options: - 8 small flour tortillas - 8 small corn tortillas Both types are great for holding the shrimp and veggies. Flour tortillas are soft and chewy, while corn tortillas are more traditional and have a nice corn flavor. Warm them up before serving to make them extra tasty. Just pop them in a pan or microwave for a few seconds. This mix of ingredients will make your Sheet Pan Shrimp Fajitas a hit at the table! {{ingredient_image_1}} First, set your oven to 400°F (200°C). This hot heat cooks the shrimp well. Next, grab a large baking sheet. Line it with parchment paper. This keeps your shrimp and veggies from sticking. It makes cleanup easy too. In a big bowl, add 1 pound of shrimp. Make sure they are peeled and deveined. Then, toss in the sliced red and yellow bell peppers and red onion. In a small bowl, mix 3 tablespoons of olive oil with spices. Use 2 teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of garlic powder. Add salt and pepper to your taste. Whisk it all together. Pour this spice mix over your shrimp and veggies. Toss them well until everything is coated. Spread the shrimp and veggies in an even layer on your baking sheet. Bake for 15-20 minutes. Check if the shrimp are cooked through and opaque. When they are done, take them out and squeeze fresh lime juice on top. Toss everything lightly again. Warm the tortillas in a pan or microwave until soft. Serve the shrimp and veggie mix in the tortillas. Finish with chopped cilantro for a bright touch. Enjoy your fast and flavorful meal! For this recipe, bake the shrimp and veggies for 15-20 minutes. Check at 15 minutes. The shrimp should look pink and opaque when done. If you like a little char, leave them in for 2 more minutes. Just watch closely to avoid overcooking. The spice mix adds a lot of taste. Try adding a pinch of cayenne for heat. You can also swap in fresh herbs like oregano for a twist. Experiment with your favorite spices, but keep the lime juice. It brightens every bite! Make your meal pop with color. Serve the fajitas in warm tortillas with lime wedges. Sprinkle chopped cilantro on top for a fresh look. You can even add sliced avocado or a scoop of salsa for fun toppings. Kids love to build their own! Pro Tips Prep Your Ingredients Ahead: Having all your ingredients prepped and ready to go makes the cooking process smoother and faster. Don’t Overcook the Shrimp: Shrimp cooks quickly, so keep an eye on them; they are done when they turn opaque and form a "C" shape. Customize Your Spice Level: Adjust the amount of chili powder based on your heat preference; you can also add jalapeños for an extra kick. Use Fresh Herbs for Flavor: Fresh cilantro adds a burst of flavor; you can also try topping with fresh avocado or your favorite salsa. {{image_2}} You can swap shrimp for chicken or tofu in this recipe. For chicken, use boneless, skinless breasts. Cut them into thin strips. The cooking time will be similar. For tofu, pick firm tofu. Press it to remove extra water, then cube it. Both options will soak up the spices well and taste great. Feel free to change the veggies to suit your taste. Zucchini, mushrooms, or corn can work well. Just cut them into similar sizes as the bell peppers. This will help ensure even cooking. You can also add more veggies for a colorful mix. Carrots or snap peas can add a nice crunch. If you want more heat, you can add cayenne pepper or diced jalapeños. Start with a small amount, then taste and adjust. If you prefer mild flavors, reduce the chili powder. You can also add a pinch of sugar to balance the heat. This makes it suitable for everyone at the table. To keep your fajitas fresh, let them cool first. Place the shrimp and veggies in an airtight container. You can store them in the fridge for up to three days. Make sure to keep the tortillas separate. This helps them stay soft and warm when you eat them later. When it’s time to enjoy leftovers, heat your shrimp and veggies. The stove works best for this. Simply place them in a skillet over medium heat. Stir until they are warmed through. You can also microwave them for a quick fix. Just cover the dish and heat for 1-2 minutes. If you want to save your fajitas for later, freezing works well. Store the cooled shrimp and veggies in a freezer-safe bag. Press out as much air as you can before sealing. They can last in the freezer for up to two months. When you're ready to eat, thaw them overnight in the fridge before reheating. You can prep the shrimp and veggies early. Chop the peppers and onions. Mix the spices and olive oil. Store them separately in the fridge. Just toss them together and bake when you’re ready to eat. This saves time and keeps your meal fresh. I recommend large, fresh shrimp for the best flavor. Look for shrimp that are peeled and deveined. If using frozen shrimp, make sure to thaw them first. Fresh or frozen shrimp both work well, but fresh shrimp have a better texture. Yes, you can! Larger tortillas work great for wraps. You can use whole wheat, corn, or even lettuce wraps. Just make sure to adjust the filling amount to fit your wraps. Enjoy the customizable options! This blog post covered how to make delicious sheet pan shrimp fajitas. We explored the key ingredients, including shrimp, veggies, and seasoning options. I provided step-by-step instructions for marinating and baking. You also learned tips for cooking and serving, plus variations for different tastes and diets. In closing, these fajitas offer a tasty meal that is simple and quick. Enjoy trying your own unique spin on this recipe!

Sheet Pan Shrimp Fajitas

A quick and flavorful dish featuring shrimp and colorful vegetables, perfect for a weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1 unit red bell pepper, sliced
  • 1 unit yellow bell pepper, sliced
  • 1 unit red onion, sliced
  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • to taste unit salt and pepper
  • 1 unit juice of lime
  • to taste unit fresh cilantro, chopped (for garnish)
  • 8 small flour or corn tortillas

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  • In a large mixing bowl, combine the shrimp, sliced bell peppers, and red onion.
  • In a small bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
  • Pour the spice mixture over the shrimp and vegetables, and toss to coat evenly.
  • Spread the shrimp and veggies in an even layer on the prepared baking sheet.
  • Bake in the preheated oven for 15-20 minutes, or until the shrimp are cooked through and opaque.
  • Remove from the oven and drizzle with fresh lime juice. Toss lightly.
  • Warm the tortillas in a separate pan or microwave for a few seconds until pliable.
  • Serve the shrimp and veggie mixture in tortillas, garnished with chopped cilantro.

Notes

Serve with lime wedges on the side and a sprinkle of cilantro for a burst of color. You can also add toppings like avocado or salsa for an extra flavor boost!
Keyword dinner, easy, fajitas, sheet pan, shrimp

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