If you want a super speedy dinner that is light and full of flavor, look no further than this Shrimp Fajita Sheet Pan Dinner. Whether you serve it on tortillas for fast tacos or make it into a colorful bowl, this recipe uses minimal ingredients and literally comes together in well under 30 minutes.
Ingredients in Shrimp Fajita Sheet Pan Dinner
Peeled and deveined shrimp are the way to go for this recipe. You can run them under warm water for 10 minutes while you prep the peppers and onions. I used a mixture of sweet bell peppers (red, yellow and orange) and a couple of jalapenos, but feel free to use all sweet. I used red onion, but of course you can use any color and if by chance you have access to spring onions, you can even throw those on there whole. The seasonings are simple; my Mexican seasoning blend and lime juice with a drizzle of olive oil.
Ways to Serve Shrimp Fajita Sheet Pan Dinner
As I mentioned before you can tuck the finished sheet pan ingredients into tortillas with avocado, shredded cabbage and Chipotle Ranch (See the variations on my ranch dressing recipe.) Or you can go the route of a bowl using cilantro lime rice (regular or cauliflower), quinoa, beans (white beans would be really good) or even Instant Pot Home Fries with potatoes or sweet potatoes as the base. Note: For Whole30, the only way to go and stay compliant is to use cilantro lime cauliflower rice or the home fries for your bowl base. Top this off with the same ingredients as tacos. If you happen to have any pickled or fermented veggies, now is the time to pull those out, too.
How to Use Shrimp Fajita Sheet Pan Dinner for Meal Prep
This sheet pan dinner can be made while you’re doing other meal prep on Sundays. Make a shrimp fajita bowl as above with the dressing on the side or make a Shrimp Fajita salad jar with these ingredients in this order: Lime vinaigrette (use Lemon Vinaigrette recipe and sub lime juice) avocado, chopped cilantro, chopped green onions, cooled shrimp fajitas, beans if desired, mixed greens. Pumpkin seeds add a great crunch, but should be packed separately.
Shrimp Fajita Sheet Pan Dinner
1 lb shrimp, peeled and deveined (med or lg)
2 sweet bell peppers, different colors preferably, 1/2″ thick slices
2-3 jalapenos or another sweet bell pepper, 1/2″ thick slices
1 lg red onion, 1/2″ thick slices
1 tbsp Mexican Seasoning
juice of 1 lime
2 tbsp olive oil
- Preheat oven to 425 degrees.
- Toss shrimp and veggies with seasoning, lime juice and olive oil.
- Arrange in a single layer with as much space as possible between ingredients.
- Roast for 8-10 minutes or until shrimp are curled, pink and opaque.
- If veggies aren’t browned, place them under broiler for 5 minutes.
- Serve in tortillas for tacos or in a bowl.