A Mexican-inspired meal in 21 minutes? Don’t mind if I do. This sheetpan dinner is the easiest answer to feed your craving for Shrimp Fajitas, and it’s packed with flavor thanks to pre-made Fajita Spice Blend. Without question, this will be one of the easiest Whole30 meals you make … and it’s one you’ll want to make anytime you’re crunched for time.
Serve these Sheetpan Shrimp Fajitas with Cauliflower Spanish Rice for a complete Whole30 meal.
Ingredients
- 3 bell peppers, sliced thin
- 1 medium white onion, sliced thin
- 3 tablespoons olive oil, divided
- 1 pound shrimp, peeled and deveined
- 2 tablespoons fajita spice
- Sliced green onion (optional) for serving
- Lime slices or wedges (optional) for serving
Instructions
Preheat oven to 400 degrees F.
In a large bowl, add sliced bell pepper and onion. Drizzle in 2 tablespoons olive oil. Sprinkle with 1 tablespoon fajita spice blend and toss to evenly combine.
Add onion and pepper mixture to a large sheetpan and roast in preheated oven for 15 minutes.
Meanwhile, add prepared shrimp to the same bowl used for the veggies. Add 1 tablespoon olive oil and remaining 1 tablespoon fajita spice blend. Toss to evenly combine.
After first 15 minutes, pull the sheetpan from the oven and use tongs to toss the peppers and onions. Evenly spread the raw, coated shrimp on the sheetpan and return to the oven for 6 to 8 minutes, until shrimp is cooked to an internal temperature of 140 degrees F.
Remove and garnish with chopped onions and lime slices to serve.
