Sheet Pan Shrimp Fajitas

Dinner just got easier! These Sheet Pan Shrimp Fajitas combine seasoned shrimp, colorful bell peppers and onions for a flavorful meal made all on one pan. Serve them in whole grain tortillas with your family’s favorite toppings for an easy weeknight dinner that’s ready in about 30 minutes.

Course Dinner

Keyword healthy dinner, dinner, fajita, sheet pan, seafood, shrimp, quick dinner, fajitas, shrimp fajitas, sheet pan dinner

Prep Time 10

Cook Time 20

Servings

Calories 490

Ingredients

1 onion (thinly sliced)
3 different colored bell peppers (thinly sliced)
2 Tbsp. olive oil (divided)
2 Tbsp. low sodium fajita seasoning (divided)
1 tsp. salt (divided)
1 lb. raw medium shrimp (deveined and tails removed)
1 lime
8 whole grain tortillas

Instructions

Preheat the oven to 425°F. Line a large sheet pan with parchment paper and lightly spray with cooking spray.
Add the onion and bell peppers to a large bowl. Add 1 Tbsp. olive oil, 1 Tbsp. fajita seasoning and ½ tsp. salt. Toss to coat.
Spread the veggies evenly on the sheet pan. Bake for 10 minutes.
While the veggies cook, add the shrimp to the same bowl. Add the remaining 1 Tbsp. olive oil, 1 Tbsp. fajita seasoning and ½ tsp. salt. Toss to coat.
Carefully remove the sheet pan from the oven and spread the shrimp over the veggies. Return to the oven and bake for 6–8 minutes, or until the shrimp are pink and fully cooked.
Remove the sheet pan from the oven. Squeeze the lime juice over the shrimp and veggies and gently toss to combine.
Build the fajitas. Add the shrimp and veggies to warm tortillas. Finish with your favorite toppings and enjoy!

Notes

Switch it up! Skip the tortillas and serve the shrimp and veggies over brown rice or in lettuce cups.
Add black beans on the side for an easy boost of fiber.
Make them your own! Top your fajitas with low fat shredded cheese, plain Greek yogurt, cilantro, guacamole or your family’s favorite toppings.

Nutrition