Mexican Shrimp Fajitas
Sheet pan shrimp fajitas with peppers, onion, olive oil, fajita seasoning, smoked paprika, chili powder, and cumin.
Ingredients
- 2 pounds raw shrimp peeled and deveined, tails removed
- 1 small red onion sliced thin
- 1 green bell pepper sliced thin
- 1 yellow bell pepper sliced thin
- 1 red bell pepper sliced thin
- 1 orange bell pepper sliced thin
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fajita seasoning blend
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- Flour tortillas and fresh lime for serving
Instructions
- Thaw shrimp if frozen, remove tails, and pat very dry with paper towels.
- Slice peppers and red onion into thin strips.
- In a large bowl, combine shrimp, peppers, onion, olive oil, fajita seasoning, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and pepper. Toss until evenly coated.
- Cover and refrigerate for 2 hours. Toss once more before cooking.
- Preheat oven to 450°F and spray two large baking sheets with cooking spray.
- Spread shrimp and vegetables in even layers on the baking sheets.
- Bake for 10 minutes.
- Broil on low for 2 to 4 minutes, watching closely, until shrimp and vegetables are lightly browned. Serve with tortillas and fresh lime.
Notes
Dry the shrimp well before marinating or they will steam instead of roast. Two hours of marinating is ideal; do not go much past 4 hours because shrimp texture can soften. Reheat leftovers gently in a skillet instead of the microwave so the shrimp does not turn rubbery. Freeze only the raw marinated mixture, not the cooked fajita filling.
