Shrimp Fajitas

5 from 4 votes

Spiced shrimp, bell peppers, and onions baked on a sheet pan, then piled into charred tortillas with lime, sour cream, and cilantro—these Shrimp Fajitas are dinner done right!

Prep Time20

Cook Time16

Total Time36

Course: Dinner

Cuisine: American, Mexican

Keyword: shrimp fajitas

Servings: servings

Author: Chelsea Lords

Cost: $17.36

Equipment

Ingredients

3 medium sweet bell peppers I use 1 red, 1 orange, and 1 yellow, thinly sliced
1 medium green pepper thinly sliced
1/2 medium red onion thinly sliced
1-1/2 pounds medium shrimp uncooked, not frozen, peeled and deveined
2-1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
3-1/2 tablespoons olive oil divided
1 lime
1/4 cup finely chopped cilantro
8 tortillas
Toppings as desired see note 1

US - Metric

Instructions

Preheat oven to 400°F. Thinly slice bell peppers and red onion. Pat shrimp dry with a paper towel (you can remove tails now or after shrimp is baked). Line 2 large sheet pans with parchment paper and set aside.
In a small bowl, combine seasonings: chili powder, cumin, onion powder, garlic powder, paprika, and oregano. Add salt and pepper (or to taste). Stir to combine and set aside.
On 1 sheet pan, add the bell pepper and onion slices. Drizzle 1 and 1/2 tablespoons olive oil and add 1 tablespoon of the seasoning mix. Toss on the sheet pan until veggies are coated, then spread into an even layer. Bake for 15 minutes on a higher oven rack.
On the other sheet pan, add shrimp, 1 tablespoon olive oil, and remaining seasoning mix. Toss until shrimp are evenly coated and spread in an even layer, none overlapping. Remove veggie pan, toss veggies, and return to a lower oven rack. Place shrimp pan on the top rack. Bake 5–6 minutes or until shrimp are opaque and cooked through and veggies are crisp tender. Optional: Remove the shrimp tray, move up the veggies, and turn the oven to broil. Broil for 1–2 minutes, watching closely. Otherwise, you can cook the veggies 5 or so minutes longer if more tender veggies are desired (I like them with some bite!)
Add 2 tablespoons fresh lime juice and cilantro to the shrimp and toss. Cook or warm tortillas (see note 2) and prepare toppings while shrimp and veggies are cooking. Remove tails from cooked shrimp if they weren’t removed before baking and add to tortillas along with a big scoop of cooked veggies. Add your favorite toppings such as avocado or guac, a big scoop of sour cream, pico or salsa, etc. Serve with additional lime wedges if desired. Enjoy warm.

Notes

Note 1: Add some of your favorite toppings such as sour cream, thinly sliced avocados or guac, pico de gallo or salsa, and/or additional lime wedges.

Note 2: Warm tortillas:

Wrap a stack of 5 tortillas in a damp paper towel and microwave for 15–30 seconds at a time until warmed through.
A gas stovetop over a medium/low flame—place the tortilla right on the burner and flip after 10–15 seconds.
A hot, dry pan, griddle, cooktop, or grill grates—flip after 10–15 seconds

Storage: Store shrimp and veggies separately in airtight containers in the fridge. Enjoy within 3–4 days. Freeze shrimp and veggies in separate airtight containers or freezer bags for up to 2 months.

Nutrition