Shrimp Fajitas Sheet Pan Recipe

Sheet pan dinners have revolutionized my weeknight cooking routine, and this Shrimp Fajitas Sheet Pan recipe has quickly become a family favorite. Honestly, weeknights can be chaotic. Between school pickups, homework battles, and just general end-of-day exhaustion, the thought of a complicated, multi-pot dinner often feels daunting. But this recipe? This is pure magic. From prep to plate in under 30 minutes, it delivers vibrant, flavorful fajitas with minimal fuss and cleanup. My kids, who can sometimes be picky eaters, devour these. The sweet bell peppers, the tender shrimp, the smoky spices – it’s a combination that just works. Plus, the sheet pan method means everything cooks together beautifully, infusing each ingredient with delicious flavor. If you’re looking for a healthy, delicious, and incredibly easy meal that will please the whole family, look no further. This Shrimp Fajitas Sheet Pan recipe is your answer to weeknight dinner bliss.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 large red bell pepper, thinly sliced
• 1 large yellow bell pepper, thinly sliced
• 1 large orange bell pepper, thinly sliced
• 1 large red onion, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons fajita seasoning (store-bought or homemade – see tip below)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• Lime wedges, for serving
• Warm tortillas, for serving
• Optional toppings: salsa, guacamole, sour cream, shredded cheese, cilantro

Instructions

1. Preheat the Oven and Prepare the Sheet Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This also helps to prevent sticking and ensures even cooking.
2. Prepare the Vegetables: Wash and slice all the bell peppers and red onion into thin strips, about ¼ inch thick. Uniform slices will ensure they cook evenly on the sheet pan. Place the sliced bell peppers and red onion in a large bowl.
3. Prepare the Shrimp: Ensure your shrimp are peeled and deveined. Pat them dry with paper towels. This will help them to brown nicely in the oven rather than steaming. Add the shrimp to the bowl with the vegetables.
4. Season and Toss: Drizzle the olive oil over the vegetables and shrimp in the bowl. In a small bowl, combine the fajita seasoning, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well to ensure all spices are evenly distributed. Sprinkle the spice mixture over the vegetables and shrimp. Toss everything together thoroughly with your hands or tongs until the shrimp and vegetables are evenly coated with the oil and spices. Make sure every piece gets a good coating for maximum flavor.
5. Arrange on the Sheet Pan: Spread the seasoned shrimp and vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can cause steaming instead of roasting. If necessary, use two sheet pans to ensure everything cooks properly. Arranging in a single layer allows for even heat distribution and beautiful caramelization.
6. Bake: Place the sheet pan in the preheated oven and bake for 12-15 minutes, or until the shrimp are pink and opaque and the vegetables are tender-crisp and slightly caramelized. The exact cooking time may vary depending on the size of your shrimp and the thickness of your vegetable slices. Keep an eye on them towards the end of the cooking time to prevent overcooking.
7. Broil (Optional for Extra Caramelization): For extra char and caramelization, you can broil the fajitas for the last 1-2 minutes of cooking. Watch them very closely under the broiler to prevent burning, as broilers can heat very quickly. This step is optional but adds a wonderful smoky flavor and visual appeal.
8. Serve Immediately: Remove the sheet pan from the oven. Squeeze fresh lime juice over the fajitas. Serve immediately with warm tortillas and your favorite fajita toppings such as salsa, guacamole, sour cream, shredded cheese, and fresh cilantro. Let everyone assemble their own delicious fajitas!

Nutrition Facts (Servings and Calories per Serving)

• Servings: 4-6
• Calories per Serving (estimated, without toppings or tortillas): Approximately 350-450 calories (This can vary depending on the size of shrimp, amount of oil, and specific fajita seasoning used).

Approximate Nutritional Breakdown per Serving (estimated):

• Calories: 350-450
• Protein: 30-40g
• Fat: 15-25g
• Saturated Fat: 2-4g
• Cholesterol: 200-250mg
• Sodium: 500-800mg (varies greatly based on fajita seasoning)
• Carbohydrates: 20-30g
• Fiber: 5-8g
• Sugar: 10-15g

Please Note: These nutritional values are estimates and can vary based on specific ingredients used, portion sizes, and cooking methods. For the most accurate nutritional information, it is always best to calculate using specific brands and ingredients and utilize a nutrition calculator.

Preparation Time

• Prep time: 20 minutes
• Cook time: 15 minutes
• Total time: 35 minutes

How to Serve

This Shrimp Fajitas Sheet Pan recipe is incredibly versatile and can be served in a variety of delicious ways. Here are some ideas to get you started:

• Classic Fajitas:
  • Warm Tortillas: Serve the shrimp and vegetable mixture immediately with warm flour or corn tortillas. Warming the tortillas is essential for pliability and flavor. You can warm them in a skillet, microwave, or directly over a gas flame for a slightly charred taste.
  • Toppings Galore: Set out a variety of toppings for everyone to customize their fajitas. Popular choices include:
    • Salsa: Pico de gallo, restaurant-style salsa, or a fruit salsa like mango salsa.
    • Guacamole: Freshly made guacamole or a simpler avocado mash.
    • Sour Cream or Greek Yogurt: For a creamy coolness.
    • Shredded Cheese: Cheddar, Monterey Jack, or a Mexican blend.
    • Fresh Cilantro: Chopped cilantro for a burst of freshness.
    • Lime Wedges: Essential for squeezing over the fajitas for brightness.
    • Pickled Jalapeños: For those who like a spicy kick.
• Fajita Bowls:
  • Rice Base: Serve the shrimp and vegetables over a bed of fluffy rice, such as cilantro-lime rice, Spanish rice, or brown rice for a healthier option.
  • Grain-Free Bowls: For a lower-carb option, use cauliflower rice or quinoa as a base.
  • Add Beans: Include black beans or pinto beans for added protein and fiber to your bowls.
• Fajita Salads:
  • Lettuce Base: Create a vibrant fajita salad by serving the shrimp and vegetables over a bed of crisp lettuce, such as romaine or mixed greens.
  • Fajita Salad Dressing: Drizzle with a light vinaigrette or a creamy avocado ranch dressing.
  • Crunchy Toppings: Add crunchy elements like tortilla strips, pepitas (pumpkin seeds), or crumbled cotija cheese for texture.
• Fajita Nachos:
  • Tortilla Chips: Spread tortilla chips on a platter and top with the sheet pan fajita mixture.
  • Cheese Sauce: Drizzle with a warm cheese sauce or shredded cheese and broil briefly until melted and bubbly.
  • Nachos Toppings: Add typical nacho toppings like jalapeños, black olives, and sour cream.
• Fajita Tacos:
  • Crispy or Soft Taco Shells: Use crispy taco shells or soft taco shells instead of tortillas for a different texture.
  • Taco Toppings: Serve with typical taco toppings such as shredded lettuce, diced tomatoes, and hot sauce.

Additional Tips for Perfect Shrimp Fajitas Sheet Pan

Here are five helpful tips to ensure your Shrimp Fajitas Sheet Pan recipe is a resounding success every time:

1. Don’t Overcrowd the Pan: This is crucial for achieving perfectly cooked fajitas. Overcrowding the sheet pan will cause the vegetables and shrimp to steam instead of roast, resulting in soggy fajitas. If your sheet pan is too crowded, use two sheet pans or cook in batches. Ensure everything is spread in a single layer with some space between the pieces. Proper spacing allows for hot air circulation and caramelization.
2. Use the Right Size Shrimp: Large shrimp (26/30 count per pound) or jumbo shrimp are ideal for sheet pan fajitas. Smaller shrimp can easily overcook and become rubbery in the oven. Larger shrimp hold their shape and texture better during baking and provide a more satisfying bite. Look for shrimp that are labeled “large” or “jumbo” and check the count per pound to ensure they are the right size.
3. Marinate for Extra Flavor (Optional but Recommended): While this recipe is quick and delicious as is, marinating the shrimp and vegetables for 30 minutes to an hour before baking can significantly enhance the flavor. A simple marinade can be made with lime juice, olive oil, garlic, and fajita seasoning. The acid in the lime juice helps to tenderize the shrimp and the marinade infuses both the shrimp and vegetables with deeper flavor. If you have time, this extra step is worth it.
4. Customize Your Spice Level: Fajita seasoning blends vary in spice level. Taste your fajita seasoning and adjust the amount used or add extra chili powder if you prefer a spicier fajita. For a milder flavor, reduce the amount of fajita seasoning or chili powder. You can also control the heat by adding a pinch of cayenne pepper for extra spice or omitting it entirely for a milder version. Remember, you can always add more spice, but you can’t easily take it away, so start with less and adjust to your preference.
5. Don’t Overcook the Shrimp: Shrimp cooks very quickly. Overcooked shrimp becomes tough and rubbery. Keep a close eye on the shrimp while they are baking. They are done when they turn pink and opaque throughout, and their tails curl inward. The vegetables should be tender-crisp and slightly caramelized at the same time. The total cooking time is typically 12-15 minutes, but it can vary depending on your oven and the size of your shrimp. It’s better to slightly undercook the shrimp than to overcook them.

FAQ Section: Your Shrimp Fajita Sheet Pan Questions Answered

Q1: Can I use frozen shrimp for this recipe?

A: Yes, you can use frozen shrimp, but make sure to thaw them completely before starting the recipe. The best way to thaw shrimp is to place them in a colander in the refrigerator overnight. For a quicker thaw, place the frozen shrimp in a sealed zip-top bag and submerge the bag in a bowl of cold water. Change the water every 15-20 minutes until the shrimp are thawed. Pat the thawed shrimp dry with paper towels before seasoning and baking to remove excess moisture and ensure they brown properly.

Q2: Can I add other vegetables to my sheet pan fajitas?

A: Absolutely! Feel free to customize your fajitas with other vegetables you enjoy. Some great additions include:

• Onions: White or yellow onions work well in addition to or instead of red onions.
• Mushrooms: Sliced cremini or button mushrooms add an earthy flavor.
• Zucchini or Squash: Sliced zucchini or yellow squash adds a mild, slightly sweet flavor.
• Corn: Fresh or frozen corn kernels add sweetness and texture.
• Poblano Peppers: For a milder heat than jalapeños, poblano peppers are a great addition.
• Pineapple: For a sweet and savory twist, try adding chunks of pineapple.

Just be mindful of the cooking time for different vegetables. Denser vegetables like potatoes or carrots might require longer cooking times and may need to be par-cooked or added to the sheet pan earlier than the shrimp and softer vegetables.

Q3: How do I make homemade fajita seasoning?

A: Making your own fajita seasoning is easy and allows you to control the ingredients and spice level. Here’s a simple homemade fajita seasoning recipe:

• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Combine all ingredients in a small bowl and mix well. Store in an airtight container. You can adjust the spice level by adding more or less cayenne pepper. Homemade fajita seasoning is often fresher and more flavorful than store-bought blends.

Q4: Can I prepare the shrimp fajitas sheet pan ahead of time?

A: You can prep some components of this recipe ahead of time to save time on busy weeknights. You can slice the vegetables and store them in an airtight container in the refrigerator for up to 2 days. You can also prepare the fajita seasoning blend ahead of time and store it in an airtight container. However, it’s best to cook the shrimp and vegetables fresh for the best texture and flavor. Cooked shrimp and vegetables are best enjoyed immediately.

Q5: How do I store and reheat leftover shrimp fajitas?

A: Store leftover shrimp fajitas in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can:

• Oven: Preheat your oven to 350°F (175°C). Spread the leftover fajitas on a baking sheet and reheat for 10-15 minutes, or until heated through. This method helps to maintain some crispness in the vegetables.
• Skillet: Reheat the fajitas in a skillet over medium heat with a little olive oil or water to prevent drying out. Cook until heated through, stirring occasionally.
• Microwave: Microwave the fajitas in a microwave-safe dish until heated through. This is the quickest method but may result in slightly softer vegetables.

It’s best to reheat only the amount you plan to eat, as reheating multiple times can affect the quality of the shrimp and vegetables. Enjoy your delicious leftover shrimp fajitas!

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