Description
Quick and easy shrimp fajitas cooked on a single sheet pan.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 large bell peppers (any color), sliced
- 1 large red onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small flour tortillas
- Optional toppings: lime wedges, salsa, sour cream
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the shrimp, sliced peppers, and onion with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until everything is coated.
- Spread the shrimp and vegetable mixture in a single layer on the prepared baking sheet.
- Bake for 10 to 12 minutes, or until the shrimp is pink and cooked through and the vegetables are tender-crisp.
- Warm the tortillas according to package directions (usually in the oven or microwave).
- Serve the shrimp and vegetable mixture in the warm tortillas with your desired toppings.
Notes
- For best results, do not overcrowd the baking sheet; use two sheets if necessary.
- You can substitute chicken breast for shrimp if preferred, adjusting cook time as needed.
- Prep Time: 10 min
- Cook Time: 12 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 32
- Cholesterol: 180
Keywords: Sheet Pan Shrimp Fajitas, easy shrimp recipe, quick weeknight dinner, sheet pan meal, low fat fajitas