Name: Sheet Pan Fajita Shrimp
Prep time: 30 min
Cook time: 16 min
Ingredients: 12 oz bag raw jumbo shrimp; 3 bell peppers, 1 each red, yellow, green, sliced thin; 1 medium onion, sliced thin; 2 tbsp olive oil, divided; 1 tsp chilli powder; 1/2 tsp cumin; 1/2 tsp paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt; 1/2 tsp pepper; 1/4 tsp cayenne; 1 lime, juice of

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Updated Mar. 5, 2020. I made a slight modification to the recipe!

I HATE January with all its Diet food! That is until I made this Sheet Pan Fajita Shrimp. Holy. All. Things. Good. THIS is tasty food! With just a hint of spice, this super easy healthy recipe will quickly become a favourite. The flavours are on point and the ease of a sheet pan meal for dinner is always a winner!

Ugh, it’s diet season and I’m on one! Are you? I know, I know, it’s supposed to be a lifestyle change, but that would imply I want to do this forever and frankly, I don’t. I want this diet to end and I want to eat good tasting foods again! Diet food leaves me hungry, craving more and downright miserable. That is until I made Sheet Pan Fajita Shrimp and totally fell in love with this tasty diet-friendly dish!

And really, isn’t that what it’s about. Finding that balance. Meals that we’ll want to eat for the rest of our lives. After taking that first bite, I know that this recipe will stand the test of time. Which says a lot as I’ve never been a huge fan of Mexican food. Well, I shouldn’t say that it just wasn’t something my parents really cooked. We all loved the 20 tacos for $20 that my dad would bring home in the 90s. But growing up, I never had fajitas or enchiladas and we definitely weren’t eating anything with chipotle peppers in adobo sauce.

For years, even as an adult, I’d still place my standard taco order, not that there’s anything wrong with it, but when you’re out to dinner with your bestie and her husband and they both order a plate of fajitas and the waiter brings the piping hot, sizzling dishes to your table, you can’t help but wonder if you’re missing out. I can officially say, I was!

The flavours in fajitas are amazing. Spicy, but not overpowering, just enough heat to leave a little bite in your mouth. Then there’s the cumin which is pretty much standard in most Mexican dishes and gives everything that signature flavour we all recognized. And of course, it gets finished with a squeeze of lime, which adds a bright freshness that is a total must! You guys, I’m in love. I could eat a version of this dish every week. I may have even served it twice last week!

How to make Sheet Pan Fajita Shrimp

This is so easy and so good, the two most crucial factors when I’m looking for a recipe. Really those are the only factors I use to judge a recipe! I don’t know about you but I want dinner that’s ready in minutes and tastes like I’ve spent all day making it.

I do have a few recipes that take a bit longer like my Best Almost Homemade Spaghetti Sauce (it’s a reader favourite) and this Rustic Sourdough Thanksgiving Dressing (a must during the holidays) both of which are so worth the extra effort! But for the most part, I’m looking for easy, quick, tasty dishes and this sheet pan meal delivers!

So, to get started preheat the oven to 425 degrees F. Then mix together all the spices and set aside. Slice the onions and green peppers thinly, mix that with one tablespoon of olive oil and then sprinkle on half the seasoning. Mix this until it’s all well combined and spread it out on a sheet pan, I like to use my stoneware for this. Let this roast in the oven for 20 minutes.

While the peppers and onions are roasting. Get started on the shrimp. I like to remove the tails, so I peel off all the shells and pop the shrimp out give them a good rinse, drain and add to a bowl. I usually use the bowl I mixed the peppers in. Top with a tablespoon of olive oil and then toss in the remaining spices. Mix this until fully coated. When the peppers are done, push them to one side and then add the shrimp one layer. Roast for 8 minutes or until the shrimp are pink and opaque. Remove from the oven and squeeze the lime over the peppers and shrimp immediately.

We’ve served these in warm tortillas, over rice and as fajita bowls. The fajita bowls have been my favourite, I like to stir a bit of fresh cilantro into rice, add in fresh corn and chickpeas and of course an extra squeeze of lime. I also love the idea of serving this right on top of a salad if you’re watching your carbs. Heck even just by itself, it’s amazing! Any way you decide to serve this, I’m sure it’ll knock your socks off and be a meal you’ll be eager to eat over and over again.

Loved Sheet Pan Fajita Shrimp? Check out these other delicious main dish recipes, I’m sure they’ll hit the spot:

If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!

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