Averie Cooks · by Averie Sunshine★ 4.8 (17)

Sheet Pan Shrimp Fajitas

Name: Sheet Pan Shrimp Fajitas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: mexican
Ingredients: 1 large red bell pepper (sliced into long thin strips about 1/2-inch wide); 1 large orange bell pepper (sliced into long thin strips about 1/2-inch wide); 1 large yellow pepper (sliced into long thin strips about 1/2-inch wide); 1 large red onion sliced into thick chunky sections (about 1-inch wide); 3 to 4 tablespoons olive oil (or as desired); 2 to 3 teaspoons chili powder; 2 to 3 teaspoons cumin; 2 teaspoons dried Mexican oregano or regular dried oregano; 1 teaspoon smoked paprika or regular paprika; 1 teaspoon garlic powder; 1 teaspoon kosher salt (or to taste); 1/2 teaspoon freshly ground black pepper (or to taste); 1/4 teaspoon cayenne pepper (optional and to taste); one pound fresh raw shrimp (cleaned and deveined with tails (I used U16-20 count)); 1 to 2 tablespoons olive oil; 1/2 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon dried Mexican oregano or regular dried oregano; 1/2 teaspoon smoked paprika or regular paprika; 1/2 teaspoon kosher salt (or to taste); 1/4 teaspoon freshly ground black pepper (or to taste); fresh cilantro (optional for garnishing); fresh limes (optional for garnishing); corn or flour tortillas (warmed; as needed for serving)

NUTRITION · PER SERVING35M COOK

CAL 22%·PRO 56%

CARBS 39G36% OF CAL

7G FIBER0G ADDED7G INTRINSIC25G OTHER7G TOTAL SUGAR

FAT 20G41% OF CAL

3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Easy sheet pan shrimp fajitas ready in 30 minutes with authentic Mexican flavors. Colorful peppers and onions are seasoned with warm spices and cooked with tender shrimp.

mainmexicantacoshellfishdairy free

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Ingredients

serves 4

1 large red bell pepper (sliced into long thin strips about 1/2-inch wide)
1 large orange bell pepper (sliced into long thin strips about 1/2-inch wide)
1 large yellow pepper (sliced into long thin strips about 1/2-inch wide)
1 large red onion sliced into thick chunky sections (about 1-inch wide)
3 to 4 tablespoons olive oil (or as desired)
2 to 3 teaspoons chili powder
2 to 3 teaspoons cumin
2 teaspoons dried Mexican oregano or regular dried oregano
1 teaspoon smoked paprika or regular paprika
1 teaspoon garlic powder
1 teaspoon kosher salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)
1/4 teaspoon cayenne pepper (optional and to taste)
one pound fresh raw shrimp (cleaned and deveined with tails (I used U16-20 count))
1 to 2 tablespoons olive oil
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon dried Mexican oregano or regular dried oregano
1/2 teaspoon smoked paprika or regular paprika
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon freshly ground black pepper (or to taste)
fresh cilantro (optional for garnishing)
fresh limes (optional for garnishing)
corn or flour tortillas (warmed; as needed for serving)

At a glance

PER SERVING · TIME 35M

CAL 22%·PRO 56%

CARBS 39G36% OF CAL

7G FIBER0G ADDED7G INTRINSIC25G OTHER7G TOTAL SUGAR

FAT 20G41% OF CAL

3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 10m
Cook: 25m
Sodium: 882mg
Total sugar: 7g
Added sugar: 0g

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 797mg
Calcium: 156mg
Iron: 3mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 10M
SODIUM: 882MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Sheet Pan Shrimp Fajitas

Nutrition & ingredients

Ingredients

At a glance