Plan a Weeknight Fiesta With Sheet Pan Shrimp Fajitas
If you were to dig deep into the heart of Texas, you’d discover a rich history of Tex-Mex cooking and a fascination with fajitas, whether they’re made with sizzling chicken, skirt steak, or, in this case, shrimp. We crave fajitas regularly and with good reason. Onions, bell peppers, and your meat of choice are stuffed inside warm flour tortillas and spiced with just enough heat to keep you coming back for more. Plus, if you have any leftovers, they’re great the next day on a salad.
We’ve developed a new fixation on fajitas, and with this recipe we think you will too. Pull out the trusty sheet pan and get ready for a baked rendition of shrimp fajitas. A few simple tricks amp up the flavor in this easy recipe. First, the marinade is quickly blitzed in a blender to emulsify and combine the spices. Then, the veggies go into the oven and start roasting while the shrimp is marinating. So, the real question is, who’s bringing the margaritas?
SHEET PAN SHRIMP FAJITAS
- 2 limes
- 1 red bell pepper, seeded and julienned
- 1/2 green bell pepper, seeded and julienned
- 1/2 large yellow onion, thinly sliced
- 2 teaspoons plus 1/3 cup canola oil, divided
- 2 garlic cloves
- 1 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1 pound (41/50 size) raw shrimp, de-veined and shelled
- 6 flour tortillas
- Mexican crema, sour cream, or Greek yogurt
1. Preheat the oven to 400°F. Set the sheet pan close by.
2. Juice 1 1/2 of the limes. Cut the other lime half into six wedges and set them aside.
3. Toss the bell peppers and onion into the 2 teaspoons of canola oil until coated. Scatter them onto the sheet pan in a single layer.
4. Pour the lime juice and garlic into a blender, adding in the remaining oil in a steady stream. Add the salt and spices, pulsing once to combine. Marinate the shrimp, tossing to coat in a large zip-seal bag for 15 minutes.
5. Meanwhile, roast the bell pepper and onion for 10 minutes.
6. Remove the shrimp from the marinade. Polka dot the shrimp onto the sheet pan of roasted veggies. Roast for 8 minutes more or until pink and fragrant.
7. Heat some flour tortillas and set out the Mexican crema or sour cream to serve with the lime wedges.
(Recipe via Annelies Zijderveld and photos via Brittany Griffin / Brit + Co)