Sheet Pan Shrimp Fajitas
These sheet pan shrimp fajitas take less than 30 minutes to make and they're packed with bold spices. We're using a special ingredient to give the shrimp a smoky flavor!
Servings: 4
Ingredients
- 2 teaspoons smoked paprika
- 3 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 tablespoon chipotle in adobo sauce from the can
- 2 tablespoons olive oil
- 1 lb shrimp peeled and deveined
- 1 yellow onion havled and sliced
- 2 red peppers sliced
- 1 yellow pepper sliced
- 1 orange pepper sliced
- 8 6-8" flour tortillas warmed
- Toppings: cilantro, avocado, red onion, sour cream (we used Kite Hill vegan sour cream), cheese or tomatoes
Instructions
- Preheat the oven to 400°F and set aside a large baking sheet.
- Add all of the dry spices, including the smoked paprika, chili powder, cumin, garlic powder, oregano and salt, to a medium bowl. Next, add the chipotle in adobo sauce and the olive oil and mix using a silicone or wooden spatula until smooth.
- Place the shrimp in one bowl and the onion and peppers together in a separate bowl. Pour half of the fajita spice mixture over the shrimp and the other half over the onion and peppers. Stir both well then cover the shrimp and place in the fridge while the peppers cook.
- Spread the peppers evenly onto the large baking sheet. Roast in the preheated oven for 18 minutes. When they're done, carefully remove them from the oven and push them to one side of the baking sheet. Add the marinated shrimp to the other side in an even layer and discard any remaining marinade. Bake again for 6-8 minutes or until the shrimp is pink and opaque and have formed a C shape.
- Serve warm with your favorite toppings
Video
Notes
*Nutrition information does not include tortillas or toppings
Nutrition
Serving: 2g | Calories: 240kcal | Carbohydrates: 16.2g | Protein: 25.6g | Fat: 8.7g | Cholesterol: 182.5mg | Sodium: 513mg | Fiber: 4.8g | Sugar: 6.7g