These easy Sheet Pan Shrimp Fajitas means you can have dinner on the table in under 30 minutes!
Shrimp, peppers, and onions are tossed with a flavorful spice mix and roasted in the oven for a quick, easy and delicious dinner!
Easy sheet pan dinner.
I don't know about you, but I love sheet pan dinners. So much so, that I did a whole round up of them - 10 Easy and Delicious Sheet Pan Dinners.
Well, I'm going to have to add this shrimp fajita recipe to the list!
This comes together so quickly and easily. You simply toss shrimp, peppers and onions with some flavorful spices and roast them. Then the shrimp gets a bit of a rest, while you broil the veggies.
It's all topped with crema flavored with cilantro, jalapeño, lime and garlic!
- Shrimp - peeled and deveined. This is a good way to use up smaller shrimp, like those marked medium or large. No need to pay more for the extra large shrimp with this recipe. Extra shrimp? Make these Shrimp Tacos with Mango Salsa.
- Peppers - two bell peppers and one poblano, but really you can use whatever you have on hand.
- Onion - I like to use red onion if I have it, but yellow or white onions are fine!
- Olive oil, chili powder, ground cumin, salt and coriander - can also use your favorite fajita spice blend from the store.
- Sour cream, cilantro, jalapeño, lime and garlic - for that delicious crema.
- Tortillas - corn or flour. If you bought a big pack or tortillas - you can't go wrong with these Thai Beef Steak Tacos or Chicken and Chorizo Tacos.
Step by step instructions.
Preheat the oven to 400.
Thinly slice your peppers and onions and if your shrimp is not peeled and deveined, do that now.
You can line your baking sheet with aluminum foil if you'd like, but do not use parchment paper because you will be broiling the vegetables at the end.
On your baking sheet, toss together the shrimp and vegetables with the spices.
Roast them for 9-10 minutes or until the shrimp are cooked through.
While the shrimp and vegetables are roasting, make the creamy sauce by chopping the cilantro and the jalapeño pepper. Finely mince the garlic and get some zest and juice from a lime. Combine all in a bowl with the sour cream and let the flavors meld.
Not pictured: remove the shrimp from the tray and place them on a plate. Return the baking sheet to the oven with the broiler on high and broil for 3-4 minutes or until slightly charred.
Warm the tortillas. I like to char mine quickly over a gas burner (watch them carefully though, do not take your eyes off of them, they can go from perfect to burned in a second!)
You can also wrap them in foil and heat them in oven for about 5 minutes while everything is roasting. You can warm them in a dry skillet also about 30 seconds per side over medium high heat. Or microwave them in a stack, covered with a damp paper towel for 30 seconds and repeat until they are as warm as you'd like.
Serve with the crema and extra cilantro.
One pan fajitas!
These are so good and so easy! This recipe serves 4, but you could easily serve 8 by using two baking sheets. Sometimes I make 2 and then freeze the other one so we can have shrimp fajitas whenever we want!
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Sheet Pan Shrimp Fajitas
- 1 1/4 pounds shrimp peeled and deveined
- 1 red bell pepper sliced
- 1 orange bell pepper sliced
- 1 cup poblano chilies sliced
- 1 cup red onion sliced
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt divided
- 1/2 teaspoon ground coriander
- 3/4 cup sour cream can use reduced fat
- 1 tablespoon fresh cilantro chopped
- 1 tablespoon jalapeno pepper seeded, finely chopped
- 1/4 teaspoon lime zest
- 1 tablespoon lime juice
- 1 clove garlic grated
- 8 6-inch corn tortillas or flour
- Preheat the oven to 400.
- Line baking sheet with aluminum foil.
- On the lined baking sheet toss together the shrimp, bell peppers, poblano, onion, oil, chili powder, cumin, 5/8 teaspoon salat, and coriander.
- Roast for 9-10 minutes or until shrimp are cooked through.
- Remove shrimp and place on plate, tented with foil to keep warm.
- Turn the oven to broil and broil the veggies until they are slightly charred, about 3- 4 minutes.
- In a small bowl, combine the sour cream, cilantro, jalapeño, lime zest, lime juice, garlic and 1/8 teaspoon salt.
- Warm tortillas either in the microwave, oven or quickly char on a gas flame.
- Spoon the shrimp and veggies into a tortilla and top with the sour cream mixture.