Try this Sheet Pan Shrimp Fajitas recipe, or contribute your own.
- salt and pepper
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 3 tablespoons extra virgin olive oil
- â¼ teaspoon paprika
- 1 green bell pepper blade a, noodles trimmed
- 1 red bell pepper blade a, noodles trimmed
- â¼ teaspoon garlic powder
- 1 red onion blade a, noodles trimmed
- 1 pounds peeled and deveined raw large shrimp
- 1 orange bell pepper blade a, noodles trimmed
- 1 large jalapeno sliced thinly into rounds
- â½ teaspoon oregano
- â¼ cup cilantro
- to serve: quartered limes cooked brown rice or warmed tortillas
- Carbohydrate 38.6138322195465 g
- Cholesterol 0 mg
- Fat 21.6180302333493 g
- Fiber 10.0125022973853 g
- Protein 6.31275235120509 g
- Saturated Fat 3.03294690292392 g
- Serving Size 1 1 recipe (1027g)
- Sodium 133.575930032286 mg
- Sugar 28.6013299221612 g
- Trans Fat 1.38452399871942 g
- Calories 350 calories
Step-by-step
- Place your oven racks in the center and upper third positions of the oven.
- Preheat the oven to 400 degrees.
- On a large baking sheet lined with parchment paper, lay out the shrimp, bell peppers, onion, and jalapeno, drizzle with olive oil, and season with chili powder, paprika, cumin, garlic powder, oregano, salt and pepper.
- Toss to combine.
- Place the baking sheet on the middle rack of oven.
- Cook until the shrimp are cooked through, 8-10 minutes.
- Using tongs, transfer the shrimp to a plate and cover to keep warm, leaving the vegetables on the baking sheet.
- Set the broiler to high.
- Move the vegetables to the upper oven rack and cook until slightly charred, 3 to 4 minutes, and set aside.
- Toss the vegetables and shrimp together in a serving bowl with the cilantro and serve with lime quarters and rice or tortillas.
Removing seafood from a baking sheet before returning vegetables to the broiler prevents overcooking, preserving texture across different ingredients. Crustaceans turn rubbery when exposed to intense direct heat for too long, making this two-stage cooking method essential for success. Setting the oven to 400 degrees allows the peppers and onions to soften while the protein cooks through in just 8 to 10 minutes. Raw shrimp curl into loose C-shapes and transition from translucent gray to opaque pink when fully cooked. Leaving them on the sheet pan during the subsequent broiling phase guarantees tough, over-processed results.
Transferring the shellfish to a resting plate frees the pan for a high broil lasting 3 to 4 minutes. Bell peppers and onions require this direct upper-rack exposure to develop characteristic blistered edges and concentrated sweetness without becoming waterlogged. Spacing the vegetables in a single layer on the parchment-lined metal surface prevents steaming, ensuring proper browning rather than boiling in their own juices. Tossing everything together with fresh herbs immediately before serving integrates the flavors cleanly.
Adapting this method to seasonal availability works reliably with thick-cut zucchini or sliced portobello caps substituted for bell peppers at a one-to-one ratio. Selecting firm, glossy peppers with tight skins ensures optimal moisture content during roasting. Storing leftover cooked components in airtight glass containers within the refrigerator maintains quality for up to two days.
