If you only have 15 minutes to throw together a weeknight dinner, then you’ve got more than enough time to whip up these Sheet-Pan Shrimp Fajitas, my friends. This recipe really couldn’t be easier – you just toss sliced bell peppers and onions on a sheet pan with some shrimp, drizzle with avocado oil, season with taco seasoning, and throw it all in the oven for 8 minutes or so. Easy as could be! Then you’ll serve it with some charred tortillas, your favorite salsa or guac, and you’ll be so pumped about your delicious fajita night that just happened to come together in a matter of minutes. Oh and if you line your sheet pan with parchment paper, then clean-up will be a total breeze, too, and you can spend the rest of your night binge-watching Game of Thrones or doing something much more fun than dish duty!
You can easily customize this recipe by adding any of your other favorite veggies to the mix, swapping shrimp for chicken or steak (you’ll just have to adjust your cooking time – I honestly love how quickly the shrimp cooks so that’s my go-to!), or going totally veggie and serving them with a side of black beans to make it a bit more substantial.
For the seasoning, you can either buy a pre-made taco/fajita seasoning or make one from scratch at home, which is actually a nice thing to have stocked up and stored in your pantry for all of your Mexican-inspired cooking! If you’re going store-bought, just watch out for those little packets of taco seasoning at the grocery store that are loaded with sodium – check those nutrition labels! My favorite seasonings for this recipe are Taco Fajita Señorita (a new release from What’s Gaby Cooking at Williams-Sonoma!) or Spicely Organics taco seasoning (I get it at Whole Foods).
When it’s time for serving, I love these fajitas with lightly charred Siete Foods tortillas, and I’ve also turned them into fajita bowls over a base of cauliflower rice… either way I top it with a big scoop of guac, and no matter how you make it, you really can’t go wrong! Ok let’s make these bad boys!
Ingredients
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 onion, thinly sliced
1/2 lb wild shrimp, peeled & de-veined
2 tbsp avocado oil
1 tbsp taco seasoning (something low-sodium like Spicely Organics or What’s Gaby Cooking’s Taco Fajita Señorita)
Salt & pepper
Juice from 1/2 lime
Cilantro, chopped for garnish
For serving: tortillas (I like to keep it grain-free and Paleo by using Siete Foods tortillas), guacamole, salsa, and anything else you love with your fajitas!
Serves 2.
- Preheat oven to 450 and line a baking sheet with parchment paper.
- Place sliced peppers, onion, and shrimp on the baking sheet and toss with avocado oil, taco seasoning, and season with salt and pepper.
- Roast in the oven on the middle rack for 8 minutes. Then turn the broiler to high and move the baking sheet to the top rack for 1-2 minutes to get a little char on the veggies. Just make sure to watch very carefully so they don’t burn!
- Remove from oven and squeeze the juice from 1/2 a lime over the shrimp and veggies.
- Add salt and pepper as needed and garnish with chopped cilantro. Serve in warm tortillas topped with guacamole, salsa, or your other favorite toppings.
Doesn’t this recipe just look super festive and fun!? I can’t wait for you guys to try it out!
