If you were to dig deep into the heart of Texas, you鈥檇 discover a rich history of Tex-Mex cooking and a fascination with fajitas, whether they鈥檙e made with sizzling chicken,聽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鈥檙e great the next day on a salad.

We鈥檝e 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鈥檚 bringing the margaritas?


(Serves 2-3)



1. Preheat the oven to 400掳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.

For more Taco Tuesday inspiration, head to Pinterest.

(Recipe via Annelies Zijderveld and photos via Brittany Griffin / Brit + Co)