Sheet Pan Shrimp Fajitas — Quick, Flavorful Weeknight

These pan-roasted shrimp fajitas are bursting with flavor and quick to prepare, making them perfect for busy weeknight dinners.

Scale

450 g (1 lb) large shrimp, peeled and deveined
3 bell peppers (about 450–500 g / 1 lb), sliced
1 medium yellow onion (about 150 g / 5 oz), sliced
30 ml (2 tbsp) olive oil
30 ml (2 tbsp) lime juice
2 cloves garlic, minced (6 g)
2 tsp (4 g) cumin
1½ tsp (3 g) smoked paprika
1 tsp (2 g) chili powder
1 tsp (5 g) salt
Optional toppings: chopped cilantro, lime wedges, sliced avocado, warm tortillas

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Preheat the oven to 230°C (450°F) and prepare the pan.
Slice the bell peppers and onion, then pat the shrimp dry with paper towels.
Mix the cumin, smoked paprika, chili powder, salt, olive oil, lime juice, and minced garlic in a bowl. Add the shrimp and toss to coat.
Toss the peppers and onion with olive oil and a pinch of salt, then spread onto the sheet pan.
Roast the vegetables for 6 minutes until tender-crisp.
Add the shrimp in a single layer on top of the vegetables and roast for an additional 4-6 minutes until pink and opaque.
Remove from the oven, squeeze fresh lime juice over the top, and let rest for 2 minutes before serving.

For extra char, switch the oven to broil for the final 1–2 minutes. Avoid overcrowding the pan to ensure proper cooking.