Photo: Taylor Ellingson
Sheet pan dinners are such a favorite in our house that I’ve committed Thursdays to them on our weekly menu. By Thursday, I’ve usually lost most of my motivation in the kitchen, so I need something quick and easy
to get us through the week.
Sheet Pan Shrimp Fajitas
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
- 1 red bell pepper, stem and seeds removed, sliced
- 1 yellow bell pepper, stem and seeds removed, sliced
- 1 red onion, sliced
- 1 lb. shrimp, peeled and deveined
- 3 Tbsp. olive oil, divided
- 2 tsp. chili powder
- 2 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- ½ tsp. paprika
- ½ tsp. salt
- ½ tsp. pepper
- chopped fresh cilantro, sour cream and shredded cheese, for topping 8 fajita tortillas
Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment paper. In a small bowl, combine the chili powder, cumin, garlic powder, oregano, paprika, salt and pepper. In a medium bowl, add the sliced peppers and onion, 2 Tbsp. olive oil and half of the seasoning mixture, about 3 tsp. Mix well; spread out onto the prepared baking sheet. Bake in the preheated oven for 10 minutes. Meanwhile, combine remaining spice mixture with the shrimp and 1 Tbsp. olive oil. After 10 minutes, add the shrimp to the baking pan; bake for another 10–12 minutes, until the shrimp and veggies are cooked through. Serve on tortillas with cilantro, sour cream and cheese.
Taylor Ellingson’s blog, Greens and Chocolate, has recipes ranging from healthy dinners and sides to desserts and drinks. You can also find her cookbooks on Amazon.
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