Sheet Pan Shrimp Fajitas
These Sheet Pan Shrimp Fajitas come together on one pan in 30 minutes. Toss shrimp, peppers, and onion with Taco & Fajita Spice and roast until done. A go-to, Whole30-compatible weeknight meal with easy cleanup.
Servings: 4
Ingredients
- 3 bell peppers any color combination, sliced thin
- 1 medium white onion sliced thin
- 3 tablespoons olive oil divided
- 1 pound shrimp 31-40 count, peeled and deveined
- 2 tablespoons Taco & Fajita Spice Blend
- 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 taco & fajita spice, and toss to evenly combine.
- Add the onion and pepper mixture to a large sheet pan and roast in the preheated oven for 15 minutes.
- Meanwhile, add the shrimp to the same bowl used for the vegetables. Add 1 tablespoon olive oil and the remaining 1 tablespoon taco & fajita spice. Toss to evenly combine.
- After the first 15 minutes, pull the sheet pan from the oven and use tongs to toss the peppers and onion. Spread the raw, coated shrimp evenly on the sheet pan and return to the oven for 6 to 8 minutes, depending on shrimp size, until the shrimp turns pink and opaque and curls into a loose "C" shape.
- Remove and garnish with sliced green onion and lime to serve.
Notes
- Mix and match peppers: Any color combination works, but I like using one red, one green, and one orange for a mix of color and sweetness. Red are more sweet than green, so the mixture provides a nice balance.
- Shrimp size: I use 31-40 count shrimp from Costco, which cooks in about 6 minutes once thawed. Larger shrimp may need closer to 8 minutes, or even a minute or two longer. Perfectly cooked shrimp curl into a loose "C" and turn pink and opaque. If they tighten into a snug "O" shape, they've gone too far and will turn rubbery. Pull them right as they hit that loose C.