Shrimp Fajita Sheet Pan Dinner
This Shrimp Fajita Sheet Pan Dinner will help you get a flavorful, colorful, healthy dinner on your table in no time!
Servings: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- ¼ cup fresh lime juice
- 3 bell peppers of assorted colors, cut into thin strips
- 1 purple onion, cut into ¼-inch thick discs
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- Tortillas, for serving
- cracked black pepper
- 2 tablespoons fresh cilantro, for garnish
- fresh lime wedges, for garnish
Instructions
- Place the peeled shrimp in a bowl and add the lime juice for a marinade. Add just enough water to cover the shrimp completely, stir, and set aside for 20 minutes.
- In a large bowl or directly on the rimmed baking sheet, toss the peppers and onion with 2 tablespoons of the olive oil. Spread the veggies out onto the baking sheet.
- When the shrimp are finished in their marinade, drain and toss with the remaining tablespoon of olive oil.
- Season the vegetables with about half of the garlic powder and half of the salt.
- Bake the vegetables at 375°F for 35 minutes, or until wilted but not browning.
- After 35 minutes, add the shrimp to the sheet pan by placing them directly on top of the vegetables. Season the shrimp with the remaining garlic powder and sea salt. Return the pan to the oven for an additional 10 to 15 minutes, or until the shrimp are cooked through.
- To serve, garnish with the cracked black pepper, fresh cilantro, and lime wedges. Enjoy!
Notes
- Use a different protein - you can make this recipe with proteins other than shrimp. Meats like sliced chicken and steak are popular options (you’ll just want to adjust the timing of when you add the meat to the veggies so the meat gets fully cooked.) For a vegan option, try these fajitas with strips of tofu or seitan.
- Skip the lime marinade - fast-track this recipe by skipping the lime marinade.
- Use a different type of onion - if you don’t have purple/red onions on hand, swap in white or yellow onions. Or, slice up a few greens onions: add the white parts for the last 5 minutes of cooking, then sprinkle the raw green slices on for an extra garnish.
- Spice up your fajitas with a touch of cayenne, chile powder, or red pepper flakes at the beginning of the cooking process, or serve with hot sauce.
- There are plenty of ways to make this recipe even speedier: you can buy your shrimp deveined, opt for pre-cut veggies, and skip the marinating step if you want to cut out some of the prep time.
- You have the option to toss the peppers and onions in a bowl, or straight on the sheet pan (which saves you from dirtying a bowl). If you go with the second option, just make sure to toss the veggies well with tongs or your hands to make sure the oil and seasonings are evenly distributed.
Nutrition
Calories: 230kcal | Carbohydrates: 10g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 431mg | Potassium: 556mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2816IU | Vitamin C: 121mg | Calcium: 88mg | Iron: 1mg