These Sheet Pan Shrimp Fajitas Are a One-Pan Miracle
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I order shrimp fajitas almost every time I see them on a menu. They’re one of my favorite dishes because I love seafood and vegetables, and shrimp fajitas are a best-of-both-worlds scenario that gives me just about everything I want in a dish. And they’re actually stunningly fast and easy to make at home as a sheet pan dinner any weeknight. This recipe for sheet pan shrimp fajitas cooks in just 10 minutes, with only one pan left to clean at the end of the night.
Sheet pan fajitas hit all the requirements for a weeknight dinner trifecta, because this recipe is as healthy and delicious as it is quick to make. Shrimp, sliced bell peppers, and onions are tossed with olive oil, cumin, smoked paprika, and chili powder for some kick, then they’re all cooked together on a single sheet pan.
The shrimp should be peeled and deveined before cooking. Technically you can leave the tails on while they cook, but everyone’s lives will be a lot easier if you take them off beforehand — otherwise everyone will have to individually pick the tails off the hot, spicy shrimp before filling their tortillas, and nobody wants to deal with that particular mess and aggravation. (Unless you’re like my father and you like to eat the shrimp tails.)
Shrimp cook very quickly, so the key for this recipe is to make sure the onions and bell peppers are sliced very thinly. That way they cook quickly, so they’re at just the right temperature right when the shrimp are done. The author says that about five minutes in the oven at 450°F should do it for both the shrimp and the vegetables, and two minutes under the broiler gives everything a nice char.
Then you can take the sheet pan out, squeeze some fresh lime juice over everything, add cilantro if you like it, and then it’s ready to go.
Get the Recipe: Sheet Pan Shrimp Fajitas by No. 2 Pencil
