skip to Main Content

Sheet Pan Shrimp Fajitas

DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Sheet Pan Shrimp Fajitas are easy and fun for the whole family.  Everything goes on a sheet pan in the oven and then you build on tortillas to your liking!

Sheet Pan Shrimp Fajitas
Sheet Pan Shrimp Fajitas

Sheet Pan Shrimp Fajitas

Author: Heidi Boortz
Servings : 4

Ingredients

  • 1 lb shrimp thawed, tails removed
  • 1 Tbsp Chili Powder
  • 2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/8 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 Tbsp cornstarch
  • 1 onion thinly sliced
  • 1 red bell pepper seeded and thinly sliced
  • 1 yellow bell pepper seeded and thinly sliced
  • 1 green bell pepper seeded and thinly sliced
  • 3 Tbsp extra virgin olive oil divided
  • 1 Tbsp lime juice
  • 8 each 100% whole grain soft flour tortilla no high fructose corn syrup
  • 1 cup fresh pico de gallo
  • 1/2 cup sour cream optional
  • 1 bunch cilantro finely chopped, optional
  • 2 cups cheddar cheese grated

Instructions

  • Preheat oven to 400. Combine chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, salt and cornstarch in a small bowl. Divide mixture in half. Add shrimp to another small bowl along with half of the seasoning mixture and 1 tablespoon oil. Toss until shrimp is well coated Set aside. Add onions, peppers, and remaining olive oil to a medium bowl along with the remaining half of the seasoning mixture. Toss to coat. Arrange veggies in a single layer on a baking sheet.
  • Bake at 400 for 10 minutes. Add shrimp. Bake an additional 10 minutes or until shrimp is opaque and cooked through. Sprinkle with lime juice.
  • Fill tortillas with shrimp and vegetable mixture. Top with pico, sour cream, cilantro, and cheese, if desired.

Notes

For gluten free, use corn tortillas.
For paleo, omit tortillas.
For vegetarian, omit shrimp and cook veggies 20 minutes, then sprinkle with lime juice.
For vegan, omit shrimp and cook veggies 20 minutes, then sprinkle with lime juice.  Use yellow or green tier vegan cheese or omit cheese.
Tried this recipe?Let us know how it was!
COMMENTS
This Post Has 2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Back To Top
Send this to a friend