The holidays are almost here and that means significantly less time to dedicate to cooking fresh meals everyday. These sheet pan shrimp fajitas are the perfect meal prep recipe for busy weeks and one of my go-tos! I love pairing my fajitas with tortillas or rice, and you can also just eat them on your own. Use whatever spices you want and you’ve got a delicious meal that’ll last you for days!
Shrimp Fajitas
Ingredients
- 1 lb peeled and deveined shrimp
- 3 bell peppers, thinly sliced (mix up the colors!)
- 1 red onion, thinly sliced
- 2 limes, sliced into wedges
- 2 tbsp olive oil
- 2 tbsp fajita seasoning (see below) the recipe below makes more than 2 tbsp, so it's great for storing for later!
- flour or corn tortillas
- cilantro, for garnish
- optional additions: avocado, cheese, sour cream, pico de gallo, etc!
Fajita Seasoning
- 1 tbsp chili powder
- 1 tbsp kosher salt
- 1 tbsp cornstarch
- 2 tsp paprika
- 1 tsp granulated sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1/4 tsp cayenne powder
Instructions
- Preheat the oven to 425°F. Line a baking sheet with a sheet of tin foil. In a medium bowl, add the sliced bell peppers and onion. Toss with 1 tbsp of olive oil and 1 tbsp of the fajita seasoning mix. Once the veggies are evenly coated, spread them out onto the baking sheet.
- Bake the veggies for 10-12 minutes, or just until they start to caramelize.
- Just before the veggies finish, in the same bowl, add the shrimp along with the rest of the olive oil and seasoning mix. Toss to coat the shrimp. Once the veggies have started to caramelize, remove the sheet pan from the oven and push the veggies to the sides, creating a space in the middle for the shrimp. Add the shrimp to the pan in a single layer, and place back in the oven for another 10 minutes or until the shrimp are fully cooked.
- Remove from the oven and divide the shrimp and veggies evenly into your tortillas, garnish with cilantro and a squeeze of lime. Serve while hot!
- Enjoy!
