Sheet Pan Shrimp Fajitas With Chiles
Want an easy and mess-free dinner? These quick and easy Sheet Pan Shrimp Fajitas are the answer, clocking in at less than 20 minutes.
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Servings: 8 servings (not people)
Ingredients
- 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
For serving.
- Flour tortillas
- Sour cream or plain Greek yogurt
- Hot sauce
- Chopped fresh cilantro or parsley
- Lime wedges
Instructions
- 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.