Simple Sheet Pan Shrimp Fajita
This tasty sheet pan dinner is not only healthy, but it’s also a crowd-pleaser! It can be made in a jiffy and is an easy go-to weeknight supper, especially if you have a bag of frozen shrimp on hand. Frozen shrimp can be thawed quickly by removing them from their package and placing in a large bowl of cold water. Give the shrimp a stir every five minutes to break up any clumps that may be stuck together. Your shrimp should be fully defrosted in about 15-20 minutes.
1 ½ lbs peeled, deveined shrimp (thawed, if frozen)
3 bell peppers (red, yellow, green), sliced into thin strips
1 red or yellow onion, sliced into strips
2 tablespoons olive oil
1 package of fajita or taco seasoning
Chopped fresh cilantro
Small flour tortillas
- Preheat oven to 425 F.
- In a large bowl, toss shrimp, peppers, onion, fajita seasoning and olive oil until everything is evenly coated with the seasoning.
- Spread shrimp and veggies in a single layer on a foil lined baking sheet and bake 8-12 minutes.
- Garnish with cilantro and a squeeze of lime.
- Serve with tortillas and your favorite toppings (sour cream, guacamole, salsa, chopped scallions, etc.)
If you don’t have fajita or taco seasoning on hand, you can make your own! Combine 2 tsp. chili powder, 1 tsp. ground cumin, ½ tsp. garlic powder, ½ tsp. paprika, ½ tsp. salt, ¼ tsp. black pepper.