Transform a Bag of Frozen Shrimp into Sizzling Fajitas in Just 15 Minutes

updated May 17, 2019
5-Ingredient Sheet Pan Shrimp Fajitas

Thanks to a few freezer aisle shortcuts, these 5-ingredient sheet pan shrimp fajitas are on the table in less than 20 minutes.

Serves4

Prep5 minutes

Cook6 minutes to 8 minutes

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Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

These warm and smoky shrimp fajitas are, without a doubt, the easiest shrimp fajitas you’ll ever make. (And they’re downright delicious to boot). You just need five simple ingredients from the freezer and pantry, which you’ll roast on a sheet pan and then stuff into soft tortillas. Spoon on your favorite fajita toppings, and dinner is done.

Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

The Easiest Fajitas Start in the Freezer Section

Count these one-pan fajitas as just one more delicious reason to keep a bag of frozen shrimp stocked in your freezer. You’ll pair them with a bag of pepper and onion stir-fry mix because yes, those mixed frozen veggies are good for a whole lot more than stir-frying, and it cuts down dinner prep to almost nothing.

The recipe calls for tossing everything with a couple of spoonfuls of taco seasoning, but if you don’t have a packet handy, you can also use a mix of chili powder and ground cumin to get the same warm, smoky aroma.

5-Ingredient Sheet Pan Shrimp Fajitas

Thanks to a few freezer aisle shortcuts, these 5-ingredient sheet pan shrimp fajitas are on the table in less than 20 minutes.

Prep time 5 minutes

Cook time 6 minutes to 8 minutes

Serves 4

Nutritional Info

Ingredients

  • 8

    (9-inch) flour tortillas

  • 1 pound

    uncooked peeled and deveined medium shrimp, thawed if frozen

  • 1 (14-ounce) bag

    frozen pepper and onion stir-fry, thawed

  • 2 tablespoons

    olive oil

  • 1 1/2 tablespoons

    taco seasoning

  • 1 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

Instructions

  1. Arrange a rack in the middle of the oven and heat to 400°F.

  2. Place a large sheet of aluminum foil on a work surface. Stack the tortillas on top and wrap completely in the foil. Place the foil packet of tortillas on one corner of a rimmed baking sheet.

  3. Place the shrimp, vegetables, oil, taco seasoning, salt, and pepper in a large bowl and toss to combine. Spread in an even layer on the baking sheet with the tortillas.

  4. Roast, stirring halfway through, until the shrimp are opaque and pink, 6 to 8 minutes total. To serve, fill the tortillas with the roasted shrimp, peppers, and onions.

Recipe Notes

Taco seasoning substitute: As an alternative to taco seasoning, use 1 tablespoon ground cumin and 1 teaspon chili powder.

Storage: Leftovers will keep in a covered container in the refrigerator for up to 3 days.