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Per serving
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- 1
Toss it all together
Preheat your oven to 425°F. In a big bowl, combine the shrimp, bell peppers, onion, and minced garlic. Drizzle with the olive oil, then sprinkle on the chili powder, cumin, and salt. Toss until everything's coated. Spread it out evenly across two greased sheet pans — don't crowd it, you want everything to roast, not steam.
- 2
Roast
Roast for 10 minutes, rotating the pans halfway through so everything cooks evenly.
- 3
Broil to finish
Pull the pans out and crank the broiler on. Broil one pan at a time, 3-4 inches from the heat, for 4-5 minutes, until the veggies pick up some char and the shrimp turn pink and curl into a C shape. Don't walk away here — shrimp go from perfect to rubbery fast.
- 4
Load up your tortillas
Warm your corn tortillas in a dry skillet or over an open flame until they've got a few brown spots. Pile the shrimp and veggie mix in, and top with a squeeze of lime, a spoonful of crema, chopped cilantro, and sliced avocado. Eat immediately.
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Sheet-Pan Shrimp Fajitas
Created by: TacoEveryDay
Ingredients
- 1 1/2 lb shrimp
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 sweet onion
- 2 garlic
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 3/4 tsp salt
- 12 corn tortillas
- lime
- crema
- cilantro
- avocado
Instructions
- Toss it all togetherPreheat your oven to 425°F. In a big bowl, combine the shrimp, bell peppers, onion, and minced garlic. Drizzle with the olive oil, then sprinkle on the chili powder, cumin, and salt. Toss until everything's coated. Spread it out evenly across two greased sheet pans — don't crowd it, you want everything to roast, not steam.
- RoastRoast for 10 minutes, rotating the pans halfway through so everything cooks evenly.
- Broil to finishPull the pans out and crank the broiler on. Broil one pan at a time, 3-4 inches from the heat, for 4-5 minutes, until the veggies pick up some char and the shrimp turn pink and curl into a C shape. Don't walk away here — shrimp go from perfect to rubbery fast.
- Load up your tortillasWarm your corn tortillas in a dry skillet or over an open flame until they've got a few brown spots. Pile the shrimp and veggie mix in, and top with a squeeze of lime, a spoonful of crema, chopped cilantro, and sliced avocado. Eat immediately.