I’m always talking up tacos and dropping the #TacoTuesday hashtag whenever possible because hey, TACOS. But surprise—I dig fajitas too! Especially Sheet Pan Shrimp Fajitas. And that smell. You know the one. The one accompanied by a steamy sizzle that turns heads in restaurants, leaving you wondering if you should have ordered fajitas instead of those Buffalo chicken fingers you always get…
But I have fabulous news: you can make them at home in less than 20 minutes while only dirtying one pan and one bowl in the process. So. The next time you’re hit in the face with a waft of pepper-y onion-y goodness and develop a longing for fajitas, rest assured that you can take care of that yourself.
Sheet Pan Shrimp Fajitas With Chiles.
When KT was a pescetarian-focused blog, a lot of my recipes were a little more complex. Not difficult, but more involved than throwing things onto a sheet pan or into an Instant Pot. Because fish and seafood are delicate, there were limitations. But shrimp! I’m so stoked that shrimp worked well for this recipe. I was originally going to create a sheet pan chicken fajita recipe, but I took a chance on shrimp and it was a total win. So much, that we had this for dinner twice in one week.
When I moved to the US, foodies seemed to go bananas at summer’s end when the short hatch chile season arrived. You could technically compare this pepper to the Anaheim pepper, but you wouldn’t want to out loud; hatch chili fanatics within earshot would definitely smack back. In fact, they might even have something to say to me for using them the way that I did in this recipe. Most slow roast their hatch chiles. I sliced and tossed mine into this mix along with my bell pepper, red onion, and shrimp. It was good! Spicy and punchy, just how I like it. But true hatch chile fans *might* be shaking their fists at me right now…
If you can’t find hatch chiles, you could use Anaheim peppers, jalapeños, or omit hot peppers all together.
If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations, and you could be featured in my monthly newsletter <3
Sheet Pan Shrimp Fajitas With Chiles
- 1 lb raw sustainable shrimp; peeled, deveined, and cleaned
- 1 large green bell pepper, sliced into thing sticks
- 1 chile, sliced or roughly chopped I used hatch chile, but you can use Anaheim or jalapeno if you like a lot of heat
- 1 red onion, quartered then sliced into bite-sized wedges
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4-1/2 tsp chili flakes
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander (optional)
- 1/2 tsp kosher salt
- Flour tortillas
- Sour cream or plain Greek yogurt
- Hot sauce
- Chopped fresh cilantro or parsley
- Lime wedges
- Heat the oven to 450° F.
- Prepare the shrimp (peel, devein, remove tails, rinse under cold water, and pat dry), and place them in a large bowl followed by the bell pepper, onion, and chile. Add all of the spice and, with a large spoon or your hands, toss to evenly coat all of the contents of the bowl in the spice mix.
- Once everything is evenly coated, dump the contents of the bowl onto a sheet pan and spread everything out in an even layer. Place in the over, middle rack, and bake for 8-10 minutes; carefully toss everything with a large spoon or spatula halfway through cooking time.
- Remove the pan from the oven when everything is cooked, and serve fajitas with flour tortillas and your choice of garnishes and condiments.