Sheet Pan Shrimp Fajita Feast
Quick and vibrant sheet pan fajitas featuring tender shrimp and colorful bell peppers. A flavorful weeknight meal ready in under 30 minutes.
20 mins
6 servings
Ingredients
- 2 ¼ pounds Shrimp
- 1 ½ Avocado
- ¼ cup + 2 tablespoons Cilantro (Fresh)
- 1 ½ Lime
- 1 ½ Orange Bell Pepper
- 1 ½ Red Bell Pepper
- 1 ½ Small Red Onion
- 1 ½ Yellow Bell Pepper
- 12 Tortillas (Corn)
- 2 ¼ tablespoons Fajita Seasoning
- 2 ¼ tablespoons Olive Oil
- ¾ teaspoon Salt
Directions
- Preheat your oven to 450°F and line a large baking sheet with parchment paper or foil.
- In a large bowl, combine the peeled and deveined shrimp, sliced yellow, red, and orange bell peppers, and thinly sliced red onion.
- Drizzle the olive oil over the shrimp and vegetables. Sprinkle with fajita seasoning and salt, then toss everything together until evenly coated.
- Spread the seasoned shrimp and vegetables in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 8 to 10 minutes, or until the shrimp are pink and cooked through.
- While the shrimp and vegetables are roasting, warm the corn tortillas according to package directions.
- Once the shrimp and vegetables are done, remove the baking sheet from the oven. Cut the lime into wedges.
- Squeeze the lime wedges over the roasted mixture and sprinkle generously with chopped fresh cilantro.
- Serve the shrimp and vegetable mixture with the warmed tortillas. Top with sliced avocado and enjoy.
