I’ve made these shrimp sheet pan fajitas multiple times now, they’re so easy and delicious. The dressing for this is great, it’s smokey and a little sweet. You can pair it with any veggies you like, I like to use bell peppers, onions, and red cabbage, but this is a great way to use up some odds and ends you might have. If you mix up the vegetables you’ll just need to give some thought to the timing. One of the great things about this dish is that it comes together so quickly, the shrimp only need about 6-8 minutes, so this comes together in about 30 minutes. I prefer to serve these as a bowl (less messy), but you can also serve on corn or flour tortillas.
I’ve been getting a ton of bell peppers in my Hungry Harvest and this is a great way to use a bunch up. I started using Fish.Fixe this summer and it’s been a great way to get me to cook and eat more seafood, so I use the shrimp from that, but other seafood would work great for this as well. (By the way, this is not an ad, just two services that have worked well for me.)
What are your go-to weeknight dinners?
Sheet Pan Shrimp Fajitas
Adapted from How Sweet Eats
- 1/4 cup olive oil
- zest of 1 lime
- 1 lime, juiced (about 1/4 cup)
- 1 Tbsp honey
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 garlic clove, minced
- 2 bell pepper, sliced
- 1 onion, sliced
- 2 cups shredded red cabbage
- 12 oz raw shrimp, peeled and deveined
- corn tortillas or rice, for serving
- cilantro, tomatoes, corn, avocado, pickled onions, hot sauce – for topping
Before starting, wash your hands with soap and water.
Preheat oven to 425°F. Grease a large jelly roll pan with cooking spray and set aside.
In a small measuring cup, mix together the dressing, olive oil through garlic. In a bowl, mix together the pepper and onion slices with about 1/2 the dressing. When the oven’s ready, spread the peppers and onions out on the baking sheet. Roast the veggies for about 15 minutes.
While the veggies roast, toss the shrimp with the remaining marinade. Once the peppers and onions are tender, move them to the side and add the shrimp to the clear side of the pan, and toss the shredded cabbage with the peppers and onions adding any remaining marinade if desired. Roast for about 6-8 minutes more until the shrimp are pink and opaque.
Serve over rice or tortillas and top with cilantro and any other accoutrements you like.