Sheet pan dinners seem to be getting more and more popular, and for good reason. A meal that cooks all at once, all on one pan is so appealing! As delicous as meals with a main dish and a few sides are, they take a lot of dishes and a lot of cleanup. Anything that can be prepped in about ten minutes, tossed in the oven on one pan, and ready to go about 20 minutes later is a win all around. These sheet pan shrimp fajitas are perfect for busy weeknights, or anytime when you just don’t feel like cooking or cleaning up a lot of dishes.
I made this dinner on a night when I had a girlfriend and her four kids over. Both our husbands were working over the weekend, both of us wanted and easy meal, and neither of us really felt like cooking. I served these with the option of a flour tortilla, corn tortilla, or over rice as a fajita bowl. And no matter what the kids chose, they were a hit. The recipe was a hit for me too, because after everyone left and I put my kids to bed I only had to spend a few minutes cleaning up. Paired with a margarita, these made for an excellent Friday night.
Fajitas were actually one of the very first recipes that I made for Kevin when we started dating, and it’s still one of the recipes that he asks for the most. With a recipe as easy as these shrimp pan fajitas, I’m happy to make them anytime! If you don’t eat shrimp or are allergic to it, you can certainly substitute cubed chicken breast. Just follow the instructions as listed, but you may need to add a few minutes to the cooking time as poultry generally takes longer to cook than seafood.
This can also be a freezer meal, or something you throw into a food storage bag and take with you in a cooler if you’re enjoying a weekend away somewhere but plan to cook in your Airbnb (which we often do). Truly, I can’t think of a time that’s not a great time to enjoy these!
- 2 lb. shrimp, peeled, de-veined, tails removed
- 2 green bell peppers, sliced
- 1 large onion, sliced in half and then cut into slices
- 2 tbsp. olive oil
- 1 tsp. salt
- ½ tsp. pepper
- ½ tbsp. cumin
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- 2 tsp. cumin
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl, place shrimp, peppers, onions, olive oil, salt, pepper, cumin, chili powder, garlic powder, smoked paprika, and cumin. Stir to combine.
- Line a rimmed baking sheet with aluminum foil and spread the shrimp mixture evenly over it.
- Bake for 15-20 minutes until shrimp are pink and opaque. Serve immediately with tortillas or over rice.
- Enjoy!
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