The quickest (easiest) sheet pan dinner! Serve with warm tortillas for a lightening fast weeknight meal. SO GOOD!
A super speedy weeknight meal all made on one sheet pan? Yes, please!
With a simple chili powder mixture using pantry ingredients (chili powder, cumin, oregano, and paprika), I have been making this at least once a week, swapping out the shrimp for my other favorite sheet pan dinner.
When ready to serve, squeeze out those fresh limes right on top and warm up those tortillas. It’s quick, fast, and oh-so-so-good.
Sheet Pan Shrimp Fajitas
The quickest (easiest) sheet pan dinner! Serve with warm tortillas for a lightening fast weeknight meal. SO GOOD!
entree
Sheet Pan Shrimp Fajitas
20 minutes20 minutes
Chungah Rhee
Ingredients:
- 1 1/2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 orange bell pepper, cut into strips
- 1 sweet onion, cut into wedges
- 3 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1/4 cup chopped fresh cilantro leaves
- 1 tablespoon freshly squeezed lime juice
- 6 (8-inch) flour or corn tortillas, warmed
Directions:
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- CHILI POWDER MIXTURE: In a small bowl, combine chili powder, cumin, oregano, paprika, 1 teaspoon salt and 1 teaspoon pepper.
- Place bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in 2 tablespoons olive oil and half the CHILI POWDER MIXTURE; gently toss to combine.
- Place into oven and bake for 10 minutes, or until the vegetables are beginning to soften.
- In a large bowl, combine shrimp and remaining 1 tablespoon olive oil and CHILI POWDER MIXTURE.
- Working carefully, move vegetables onto one side of the baking sheet. Place shrimp onto the opposite side of the baking sheet in a single layer.
- Place into oven and bake just until shrimp are pink, firm and cooked through, an additional 6-8 minutes. Stir in cilantro and lime juice.
- Serve immediately with tortillas.
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