A Flavor Packed Shrimp Fajitas Recipe
Sheet Pan Recipes have kinda been my jam lately.

I love that everything can be thrown onto one pan. It can be cooked all together and I’m only left with one pan to clean when it’s all said and done. Plus, if you put parchment paper or tin foil down first, like a good little person, then your cleanup is even easier.

Todays recipe I intentionally did not put parchment paper down first. I wanted it to sear the shrimp and char the veggies. Sometimes when you put parchment paper or tin foil down, you get more of a steam action and not as much of a searing hot char. Fajitas are meant to be charred. So don’t put the parchment paper down. (friendly PSA)

 

Ok, moving on to bigger and better things. Like these EPIC Shrimp Fajitas! Let’s get to the nitty gritty shall we?

What Size Shrimp To Use for Shrimp Fajitas:
For Shrimp Fajitas, the best size to use is large to extra large. This will give you about 3-4 shrimp per taco or 5-6 if you’re putting it in a burrito bowl.

 

finished product of sheet pan shrimp fajitas on a baking sheet with tortillas

What to put in Shrimp Fajitas:
Classic Shrimp Fajitas have a spice blend on the shrimp, so you could use a taco seasoning, and then charred peppers and onions.

 

What goes with Shrimp Fajitas?
Guacamole– avocado goes with everything, let’s be honest
Mango Salsa
Pico de Gallo
Serve it in a tortilla, on a jicama taco shell, in a lettuce cup, with cilantro lime quinoa or over a bed of rice and beans.
Coleslaw

close up of sheet pan shrimp fajitas in a rice bowl

How to Make Shrimp Fajitas in the Oven:
Preheat oven to 400 degrees F.
Season shrimp, peppers and onions with a taco spice blend.
Place mixture on a baking sheet.
Bake for 10-12 minutes, until shrimp are cooked through.
Serve.

You can’t beat a meal that is done in 15 minutes, right!? Honestly, that is one of my favorite parts about this dish. Besides how good it is and how easy it is to clean up. It’s like a meal “dream come true.”

close up photo of sheet pan shrimp fajitas on a baking sheet

After I made this for dinner I gave my family the option of how they wanted to eat it.

 

My boys opted to have it served on tortillas with melted cheese, guacamole and pico de gallo. I went the rice and beans route with some corn, avocado and fresh pico de gallo (recipe below). Both were awesome and left everyone feeling like they got something special that was delicious and filling.

And secretly, no one knew how easy it was.

 

I cannot wait for you guys to give this one a try. It’ll become your new favorite recipe for a quick weeknight meal.