Sheet Pan Shrimp Fajitas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet pan shrimp fajitas with bell peppers, onions, and warm tortillas, finished with lime, cilantro, and avocado. A 30-minute meal perfect for busy weeknights with minimal cleanup.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2-2 lbs. medium shrimp (peeled and deveined)
- 3 red, orange, or yellow bell peppers (with seeds and stems removed, thinly sliced)
- 1 red onion (thinly sliced)
- 2 Tablespoons olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon chipotle chili powder
- 8-12 fajita-size tortillas (warmed)
- 4 Tablespoons salted butter, (melted (optional - leave out if making Whole30 version))
- Juice of 1 lime
- Chopped fresh cilantro
- 1 avocados, (peeled and sliced)
- Cotija or Mexican blend cheese (for topping)
At a glance
PER SERVING · TIME 30M
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
- 20m
- Sodium
- 1360mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 910mg
- Calcium
- 143mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1360MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.