These Sheet Pan Shrimp Fajitas are so delicious! Loaded with tons of perfectly caramelized vegetables, juicy shrimp and the best part? All done in one pan! Yes please!
You guyssssss! Guess who is back with a sheet pan recipe?! I feel like I haven’t done one of these since my Sheet Pan Moroccan Salmon with Vegetables recipe. Wowza!
But hey, I figured, 2021 is here, I think we could all use some extra EASE in our lives so why not try out another sheet pan recipe?! I feel like sometimes these can get a bad rep for being flavorless, overcooked etc. But let me tell you – these Sheet Pan Shrimp Fajitas are INCREDIBLE!
So much so that I had to seriously restrain Ben from eating the entire pan so we could have some leftovers for the next day! Ha – poor guy 😉
I loveeeee restaurant fajitas – the way they bring it out to you on that sizzling hot plate and the smell is intoxicating and they taste delicious!
I wanted to get that same vibe from this dish – and boy did it deliver!
Why You’ll Love this Dish:
First off, did I mention that it’s a sheet pan meal? Or have I said that phrase approximately 65 times already?!
Either way, we can all agree that at the end of a long day the last thing we want to do is spend 3 hours in the kitchen making dinner.
Which is why I love this recipe SO much! Seriously, the most work you are doing in this recipe is slicing up the onions and bell peppers.
The prep time is honestly like, 5-10 minutes at the most and then you just pop it in the oven, go turn on your favorite TV show and wait until your timer goes off for the next step!
But don’t worry – the shrimp doesn’t bake the entire time with the veggie or it would be majorly overcooked and super chewy.
Instead, the shrimp is incredibly tender, juicy and melt in your mouth yummy!
The veggies get perfectly caramelized and juicy and the roasting process really brings out the natural sweet and smokiness of them!
I also love this meal because it’s so versatile!
You could make this for meal prep for lunches for the upcoming week. Or make it for your family for dinner.
Want to load it up in a warm corn tortilla and add all the toppings? Do it!
Or maybe you want to instead make it a fajita bowl situation and add rice, beans etc.
You do you! It’s delicious no matter how you eat it!
Although I can’t lie – my all time favorite way to eat it is in a charred warm corn tortilla with cotija, homemade salsa and red onion as a topping.
So let’s get into exactly what you need to make it!
Ingredients You Need:
- Raw, deveined and peeled shrimp
- Green, yellow and red bell pepper
- Yellow onion
- Avocado oil
- Homemade taco seasoning (salt, chili powder, garlic powder, smoked paprika, cumin, oregano, cayenne)
- Juice of one lime
Best Tips for Making Fajitas:
Preheat the oven to 450 – it’s a hot oven so you need to give it time to preheat!
Begin by slicing and dicing your onions and bell peppers.
You don’t have to get different colored bell peppers (pretty sure they all taste the same heh) I just wanted to do it for the photography!
Anyway, be sure to slice them up into LONG, THIN, slices. Make sure they are all about the same size as well – you can help that out by trying to buy similar size peppers when you’re shopping at the grocery store.
Mix your marinade together in a small bowl – which is basically the homemade taco seasoning, avocado oil and lime juice!
Spray a large baking sheet with non stick spray and then add the sliced peppers and onions on it. Pour HALF of the marinade on top of the peppers and onions and using your hands, make sure they are all coated.
Add the prepared and ready shrimp to a bowl and then add the last of the marinade on top of the shrimp and make sure it’s fully coated. Put that in the fridge and let it sit and get all those flavors working while you cook the peppers!
Roast the peppers for 10 minutes or so. Remove and then stir the peppers and onions on the sheet pan. Add the shrimp and make sure they are well spread out. Cook for another 5-6 minutes or until the shrimp are pink, opaque and cooked through!
If you want to make it EXTRA good – place the oven on broil for 1-2 minutes or so. This will ensure that the fajitas get that char extra yummy deliciousness that you love!
And after that – you’re done!
How to Serve Sheet Pan Fajitas:
I touched on this above – but I wanted to remind you how versatile this meal is!
You can make them into tacos – top with all your favorite toppings!
You can also add some rice to a bowl and make a little fajita burrito bowl!
Speaking of burritos…hi, let’s make burritos with these!
Or maybe you want to get crazy with the leftovers and make them into enchiladas? Yes please!
Or hey, if you’re in a rush, feel free to just eat it right off the sheet pan. It is 2021, right?! Ha 🙂
I hope you guys enjoy this recipe as much as I do! XO – Haylie
Did you like this recipe? Here are a few more you might enjoy:
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Sheet Pan Shrimp Fajitas
These Sheet Pan Shrimp Fajitas are so delicious! Loaded with tons of perfectly caramelized vegetables, juicy shrimp and the best part? All done in one pan! Yes please!
Ingredients
Shrimp Fajitas
- 1 lb raw, deveined and peeled shrimp (can use frozen - just be sure to thaw in advance!)
- 1 green bell pepper, diced into long thin strips
- 1 yellow bell pepper, diced into long thin strips
- 1 red bell pepper, diced into long thin strips
- 1 large yellow onion, diced into long thin strips
Marinade
- 1/4 cup avocado oil
- 1 fresh lime, squeezed
- 1/2 tsp salt
- 1 tsp chili powder
- 1 tsp garlic powder
- 3/4 tsp smoked paprika
- 1 tsp cumin
- 1/4 tsp oregano
- 1/4 tsp cayenne
Toppings
- taco toppings like cotija, fresh lime wedges, red onion, cilantro etc.
Instructions
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Preheat the oven to 450 degrees. Slice and dice the peppers and onions into LONG and THIN STRIPS. Set aside for now.
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In a small bowl, add all of the marinade ingredients and whisk together. Taste and adjust seasoning if necessary.
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Spray some non-stick spray onto the sheet pan and then add the peppers and onions. Pour 1/2 of the marinade on top of the peppers.
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Using your hands, make sure the peppers and onions are fully coated with the marinade. Place in the oven for 10 minutes.
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Add shrimp to a bowl and then add 1/2 of the marinade to the shrimp and toss to coat. Sit in the fridge while the veggies are cooking.
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Once the 10 minutes are up, remove the pan from the oven and toss the peppers and onions. Add the marinated shrimp onto the pan as well - making sure everything is evenly spaced.
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Cook for another 6 minutes or until the shrimp are pink, opaque and cooked through.
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Lastly, if desired, put it on broil for 1-2 minutes WATCHING CLOSELY so it gets that classic restaurant fajita char.
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Serve in a bowl with rice and toppings or in a taco! Enjoy!
Recipe Notes
Store leftovers in a tightly sealed tupperware container in the fridge.
NOTE: You can use all of the same color bell pepper - I just like to use different for photography purposes 🙂
Oh my gosh, another great recipe! I put it into tacos and it was sooo good. Thank you, Haylie for another great recipe! You are so talented 🌮
Woohoo!!! Thank you, Alyssa!! You rock 🙂 So glad you enjoyed this recipe!