One Pan Shrimp Fajitas have all the flavor of your favorite restaurant dish but our made at home in under 15 minutes with all natural ingredients and an amazing homemade fajita seasoning.
Whenever I go out for Mexican food and am focused on eating healthy, I almost always order the fajitas since they are normally one of the healthier dishes available. I also love that they are inherently build your own so I can create my own delicious tacos and don’t have to worry about being greeted with a mountain of sour cream. It’s just not my thing. This past weekend I was craving Mexican and I decided to whip up some of my own fajitas at home. Usually I make chicken or beef fajitas, but I was inspired by some tasty looking shrimp this time and now these are probably my favorite of the three. There is just something about sweet shrimp and the spicy seasoning that is hard to beat.
The other thing I absolutely love about this recipe is how quick and easy it is. A couple of chopped peppers, an onion, and a quick homemade fajita seasoning and that’s all the prep you need. Then just toss everything on a sheet pan, throw it in the oven, and dinner is done. Now when it comes to side dishes, there are all kinds of options for this dish. You can go the traditional route and serve it with some warmed up flour tortillas and a smorgasbord of toppings. Sometimes we like to eat them stuffed into lettuce wraps with black beans and avocado. It’s also perfect as a bowl over some brown rice, quinoa, or cauliflower rice. And I would be holding out if I didn’t let you know that this makes the best quesadilla the next day. Chop everything up, add some mozzarella cheese, and stuff it into a tortilla – so good.
Ready to make these Sheet Pan Fajitas? Here are some tips and tricks for cooking:
- Add more veggies: If you love to pack in the veggies, there are lots of things you can add to this dish. My favorites are thinly sliced zucchini and mushrooms, which in my opinion should be included more often with fajitas. Just make sure to choose quick cooking veggies and slice them thin enough that they cook as quickly as the shrimp.
- Make sure to thinly slice the peppers and onions in the recipe so that they cook quickly and aren’t still raw when the shrimp is finished. If you prefer thicker cut veggies, start them before the shrimp so they have a little extra cooking time.
- Choose larger shrimp if you can for this dish so that they cook in the same amount of time as the peppers and onions. If you decide to go with smaller shrimp, you make need to toss the veggies in five minutes ahead of time so that everything is properly cooked and you don’t end up with overcooked shrimp while you wait for your veggies to cook.
- Adjust the spice level in this recipe depending on what you like. You add more or less chili powder in the fajita mix or add some cayenne if you like things spicy. Some people like to add a touch of brown sugar to thier seasoning as well but personally I don’t think it is needed.
Looking for other tasty and healthy Mexican dishes?
Here are some of the things I used when preparing this recipe:
- Baking sheet: There are so many options out there but I have been using this brand for years and find they hold up really well.
- Heavy duty aluminum foil: There is nothing I hate more than when I cover a baking sheet in foil for easy clean up only to find out the foil has ripped or leaked during cooking. After trying lots of different foils, I almost always use this heavy duty one and it never leaks on me.
- A mandolin can be helpful when you are trying to make really thin slices. I have an expensive one and inexpensive one and actually find I reach for the inexpensive one more often whenever I need to nice thin slices.
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