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Sheet Pan Shrimp Fajitas

Sheet Pan Shrimp Fajitas Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 bell peppers, sliced into thin strips
  • 1 medium red onion, sliced into thin wedges
  • 2 tbsp olive oil
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/8 tsp cayenne pepper (optional)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lime, juiced
  • 8 small flour or corn tortillas
  • Toppings: sour cream, diced avocado, chopped cilantro, salsa, crumbled cotija or queso fresco

Method
 

  1. Preheat broiler with rack 6 inches from heat. Mix chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper in a small bowl. Toss peppers and onion on a sheet pan with 1 tbsp oil and half the spice mix. Broil until softened and slightly charred, 5 to 7 minutes.
  2. Pat shrimp dry and toss with remaining 1 tbsp oil and rest of the spice mix. Let sit briefly.
  3. Scatter shrimp over the peppers and onions in an even layer. Broil until pink and opaque, 3 to 4 minutes.
  4. Remove from oven, squeeze lime juice over everything, and serve immediately in warm tortillas with desired toppings.

Notes

If your broiler runs especially hot, keep a very close eye and pull the shrimp a minute early; they will finish cooking from the heat of the pan. Leftover shrimp stay best for a day or two and can be gently reheated in a skillet with a splash of water.