Sheet Pan Shrimp Fajitas
Plump seasoned shrimp and colorful fajita vegetables roast together at high heat until perfectly charred and bursting with smoky southwestern flavor. These sheet pan fajitas are faster than takeout and make an incredibly fun and interactive dinner for the whole family.
Seasoned shrimp and fajita vegetables roasted on a sheet pan for fast and flavorful Tex-Mex fajitas any night of the week.
Nutrition per serving
Ingredients
Protein
Vegetables
Fat
Seasoning
Serving
Instructions
Prep and Season
Preheat the oven broiler to high and position a rack about 6 inches from the element. Toss the shrimp, sliced peppers, and onion with olive oil and fajita seasoning in a large bowl until everything is evenly coated.
Spread on Pan
Spread the seasoned shrimp and vegetables in a single even layer on a large sheet pan. Make sure nothing is piled on top of itself or the shrimp will steam rather than get that delicious charred finish.
Broil to Perfection
Broil for 10 to 12 minutes until the shrimp are pink and opaque and the vegetables have charred edges. Watch closely after the 8-minute mark as broilers vary and shrimp can overcook very quickly.
Warm and Wrap
Wrap tortillas in a damp paper towel and microwave for 30 seconds to warm them. Serve the shrimp and vegetables immediately straight from the pan with your favorite toppings like sour cream, guacamole, and salsa.
Substitutions
Common mistakes
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