Sheet Pan Shrimp Fajitas
These sheet pan shrimp fajitas are the perfect recipe for busy weeknights when you need good food fast!
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Ingredients
- 1 ½ pounds large shrimp, peeled and deveined
- 1 yellow bell pepper, seeded and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 orange bell pepper, seeded and thinly sliced
- 1 small red onion, thinly sliced
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons fajita seasoning or homemade taco seasoning
- ½ teaspoon salt
- 1 lime, cut into wedges
- ¼ cup chopped fresh cilantro
- 8 to 12 corn tortillas, warmed
- 1 avocado, pitted, peeled, and sliced
Instructions
Prep:
- Position the oven rack in the middle of the oven and preheat the oven to 450F. Generously coat a rimmed baking sheet with cooking spray.
- In a large bowl, toss the shrimp, bell peppers, and onion with the olive oil, seasoning, and salt until well coated.
Bake:
- Spread out the shrimp and veggies on the prepared baking sheet and bake for 8 to 10 minutes, until the shrimp are no longer pink.
Serve:
- Squeeze the lime wedges over the shrimp and veggies and sprinkle with the fresh cilantro.
- Assemble the tacos by placing a generous amount of shrimp and veggies on each tortilla and topping with avocado slices.
Nutrition
Serving: 2 fajitas | Calories: 402kcal | Carbohydrates: 39g | Protein: 28g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 214mg | Sodium: 1361mg | Potassium: 784mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2467IU | Vitamin C: 143mg | Calcium: 160mg | Iron: 2mg
