How long it takes: 45 minutes Equipment you’ll need: sharp knife, sheet pan, oven Servings: 4 Very little hands-on prep. You don’t have to tell your family that the fajitas only took you about 15 minutes to prepare, and that for 30 minutes while dinner was in the oven, you were catching up on emails. Colorful and flavorful. Why are sheet pan shrimp fajitas special? Just look at the photos and I bet you’ll start drooling. Vividly colored bell peppers and red onions, and succulent shrimp, seasoned well with flavorful fajita seasoning with just the right amount of spicy heat combine to make these fajitas noteworthy. Healthy eating. You can feel good about eating sheet pan shrimp fajitas. Shrimp is low in calories, yet high in protein and rich with nutrients, like selenium, vitamin B12, and iron. Bell peppers are loaded with vitamin C and lots of other vitamins and minerals, as are red onions. Fold all this good stuff into healthy corn tortillas which are naturally low in fat. Two shrimp fajitas, on corn tortillas, without toppings, are just under 300 calories. That’s good eating!
How To Make sheet pan shrimp fajitas
You’ll love how easy these are to make! Turn your oven to 400°F, turn on some rockin’ good music, and let’s get cooking! You’ll need one large rimmed sheet pan. Slice the red onion and bell peppers. You don’t have to get fancy, just get slicing. Mix in the seasoning. Right on the sheet pan, mix the veggies with half the fajita seasoning and a tablespoon of olive oil. Mix it up really well (go ahead and use your hands!) and spread it out. Roast the veggies first. Put the pan in the oven and start roasting. Marinate the shrimp. Don’t worry, we haven’t forgotten you, shrimp! Your time in the oven is shorter because we don’t want to you to be tough. You’re going to spend a little time marinating while the veggies are getting the heat treatment. In a bowl, mix the remaining fajita seasoning with a tablespoon of oil and coat the shrimp. Let them marinate for 20 minutes. Add the shrimp to the pan. Okay, shrimp, now it’s your time in the oven. Scooch over, veggies, the shrimp is moving in! Roast everything for another 10 minutes or until the shrimp are pink and opaque. The time in the oven will depend on the size of your shrimp (big=longer, small=shorter). Serve. Your shrimp fajitas are ready to serve! Wrap the veggies and shrimp in a warm tortilla. Truly, toppings aren’t necessary because there’s plenty of flavor in every bite. But, if you enjoy toppings as much as I do, go ahead and add them.
Topping suggestions
(And feel free to add your own!)
sour cream fresh cilantro avocado or guacamole lettuce or cabbage tomato salsa or chipotle salsa lime juice homemade jalapeño ranch dressing salsa verde pineapple, mango, and avocado salsa
Recipe Variations
Different veggies. While bell peppers and onions are traditionally used in fajitas, use whatever vegetable you like. If you don’t care for bell peppers, try other types of peppers (jalapeño, banana, or poblano), mushrooms, sliced zucchini or summer squash, broccoli, or eggplant. Roasted sweet potatoes are great, too! Sub in taco seasoning. Don’t have fajita seasoning? Taco seasoning works just fine. Flour tortillas. Instead of corn tortillas, make your fajita with flour tortillas if you prefer. Wrap them in foil and warm them in the oven during the last 5 minutes of baking time. Without tortillas. It’s easy to make this recipe Whole30, Keto, or low carb: just skip the tortillas. You can serve the fajita mixture on shredded lettuce or in a lettuce wrap. Not crazy about shrimp? Try sheet pan chicken fajitas or steak fajitas.
Make-Ahead Ideas
Prep the onions and peppers up to a day ahead and store in a ziptop bag in the fridge. Thaw the frozen shrimp in the fridge overnight. Doing those two steps ahead will save you at least fifteen minutes at dinnertime.
Storage & Reheating Tips
Refrigerate/Freeze: Leftover sheet pan shrimp fajitas are definitely not a problem because they’re just as tasty the next day. Store leftover shrimp and veggies in a tightly covered container and refrigerate. It should keep at least two days. I haven’t tried freezing shrimp fajitas but you easily could. Thaw overnight in the fridge. Reheating: Simply warm the shrimp/veggie mixture in the microwave and serve. You can reheat leftovers in a skillet over low heat until warmed through. Try not to go crazy with reheating, because overheating will cause the shrimp to get tough.
Leftover Love
Have leftovers? Make a batch of rice and stir the shrimp, peppers, and onions (chop them if you prefer) into the rice. Top with any leftover toppings, including a few big spoonfuls of salsa. Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #5, Meal Plan #47, or Meal Plan #77. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly. Quick-Start Guide!
