One pan dishes make life so easy and for this fajita meal, I used lots of peppers, onions, and shrimp. This recipe is prepped and ready to eat in less than an hour, which is why I love it. It’s a staple over here that I’ve even made it two nights in a row. I made my own spice blend, which was super easy, and this recipe is dairy free, gluten free, and sugar free. There is also limited prep so it is the perfect meal for a quick dinner.
For this recipe, I used wild caught shrimp from Sizzlefish (use code GIRLSWHOEAT for 15% off on their website), which I always have on hand and keep in my freezer. The only prep for this meal is to chop some vegetables and defrost the shrimp (if you use frozen ones).
You can eat the fajitas right off the pan to save some dishes or you can enjoy it in a tortilla (my favorite way to enjoy)! Not a shrimp fan? Keep it vegetarian and add some extra veggies!
Sheet Pan Shrimp Fajitas
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 2 large bell peppers, sliced
- 1/2 large onion, sliced
- 8oz shrimp (about 16 small shrimp)
- 3 tbsp olive oil
- 1/2 tsp chili powder
- 1 tsp cumin
- 1/4 tsp oregano
- 1/2 tsp paprika
- 1/4 tsp salt
- sprinkle of pepper
- 4 gluten free tortillas
- 1 lime, halved
- 1 avocado, sliced
Instructions
- Preheat the oven to 375 degrees.
- Slice the onion and bell peppers and place in a large mixing bowl. Rinse shrimp under cold water and pat dry with a paper towel or cloth and add to a separate bowl.
- In a small bowl, mix together spices (chili powder, cumin, oregano, paprika, salt, pepper). Add 1/2 the spices and olive oil over the shrimp and the other half over the onions and peppers and coat well.
- On a large baking tray with parchment paper, lay out peppers and onions so they do not overlap on top of each other. Cook for 15 minutes then add in the shrimp to the baking tray and flip the peppers and onions. Cook for 8-10 minutes or until shrimp have turned pink (you can flip shrimp after 4 minutes and add the tortillas to the pan).
- Add tortillas onto the baking pan 4 minutes before the vegetables and shrimp are done, and flip after about 2 minutes so both sides get crispy (this could be a little bit longer depending on the type of tortilla you are using).
- Enjoy with a squeeze of lime and some sliced avocado!
