Go Back
Print

Sheet Pan Fajita Shrimp

With just a hint of spice, this Sheet Pan Fajita Shrimp 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!

Course Main Course
Cuisine American
Keyword easy recipe, fajita, sheet pan
Prep Time 30 minutes
Cook Time 16 minutes
Servings 4 servings

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

INSTRUCTIONS

  1. Preheat oven to 425 degrees F.

  2. In a small bowl, mix together all the spices.

  3. Slice the peppers and onions into thin strips. Add them to a bowl with one tablespoon of olive oil and half the seasoning mixture and mix until fully combined. Spread these out on a baking sheet and roast them for 20 minutes. Remove from the oven and push to one side.

  4. While the peppers and onions are roasting, clean the shrimp if needed and remove the tails. In the same bowl that you used for the peppers, add in the shrimp, the remaining oil and the rest of the spices. Toss until the shrimp are well coated.

  5. Spread the shrimp out in a single layer on the empty half of the sheet pan and roast everything for an additional 8 minutes or until the shrimp are pink and opaque. Squeeze lime juice over the pan. Serve immediately.

RECIPE NOTES

If you're worried about the heat in this dish, feel free to omit the cayenne pepper.