Sheet Pan Shrimp Fajitas

Roast seasoned peppers and onion until tender, then add the shrimp so everything finishes together for a fast, colorful fajita dinner with warm tortillas and fresh lime.

Prep: 15 min · Cook: 18 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 pounds large shrimp
• 3 medium bell peppers
• 1 medium yellow onion
• 8 8-inch flour tortillas
• 1 medium lime
• 3 tablespoons olive oil
• 1.5 teaspoons ground cumin
• 1.5 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with foil or parchment. Slice the bell peppers and onion into 1/2-inch strips. (about 5 min) — 425°F
2. In a large bowl, toss the peppers and onion with 2 tablespoons olive oil, cumin, chili powder, garlic powder, 1/2 teaspoon salt, and the black pepper. Spread in an even layer on the sheet pan. (about 4 min) — 425°F
3. Roast the vegetables until they begin to soften and lightly brown, about 12 minutes. (about 12 min) — 425°F
4. Meanwhile, pat the shrimp dry and toss them with the remaining 1 tablespoon olive oil and 1/2 teaspoon salt. Arrange the shrimp over the roasted vegetables in a single layer. (about 3 min) — 425°F
5. Return the pan to the oven and roast until the shrimp are opaque, pink, and curled, 5 to 6 minutes. For food safety, shrimp should reach 145°F in the thickest part. (about 6 min) — 425°F
6. Warm the tortillas according to package directions. Squeeze lime juice over the shrimp and vegetables, then serve in the tortillas. (about 3 min) — Warm