Ingredients
Protein & Vegetables
- 1 pound shrimp (peeled and deveined, 16-20 or 21-30 count)
- 2 bell peppers (thinly sliced, red and yellow)
- 1 medium red onion (thinly sliced)
Spices & Seasonings
- 3 tablespoons olive oil
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons paprika
- 1 ½ teaspoons onion powder
- 2 teaspoons kosher salt (or more to taste)
For Serving
- 1 lime (for squeezing over fajitas)
- ½ cup cilantro (chopped)
- Flour tortillas
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper to ensure easy cleanup after cooking.
- Toss Ingredients: In a large mixing bowl, combine the peeled and deveined shrimp, thinly sliced bell peppers, and red onion. Drizzle the olive oil over the mixture, then sprinkle all the spices including garlic powder, chili powder, cumin, paprika, onion powder, and kosher salt. Toss everything well until the shrimp and vegetables are evenly coated with the oil and spices.
- Arrange on Sheet Pan: Spread the shrimp and vegetable mixture out evenly in a single layer on the prepared sheet pan to ensure even roasting and caramelization.
- Roast: Place the pan in the preheated oven and roast for 12 to 13 minutes. The shrimp should turn pink and opaque, and the bell peppers and onions should be tender with lightly charred edges, indicating they are perfectly roasted.
- Add Finishing Touches: Remove the sheet pan from the oven. Immediately squeeze fresh lime juice over the shrimp and vegetables to add brightness, then sprinkle the chopped cilantro on top for fresh herbaceous flavor.
- Serve: Serve the roasted shrimp and vegetables hot with warm flour tortillas and your favorite fajita toppings like sour cream, avocado, or salsa for a delicious and satisfying meal.
Notes
- For extra heat, add a pinch of cayenne pepper or some sliced jalapeños to the spice mix.
- Use any color bell peppers you prefer or have on hand; using a mix adds great color and flavor.
- Make sure the shrimp are evenly spaced on the sheet pan to ensure even cooking and prevent steaming.
- If you want gluten-free, substitute the flour tortillas for corn tortillas.
- Leftover fajitas can be stored in the refrigerator for up to 2 days and reheated in a skillet or oven for best texture.
- Prep Time: 8 minutes
- Cook Time: 13 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Tex-Mex
