Sheet Pan Shrimp Fajitas

Flavorful shrimp and colorful bell peppers tossed with fajita seasoning, roasted on a single sheet pan, and served with warm tortillas and fresh avocado for a quick and vibrant meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $7.93/serving

Dietary

• Dairy-Free
• Pescatarian
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• quick
• healthy
• roast

Ingredients

• 1 pound large shrimp (peeled, deveined, tails off)
• 1 tablespoon olive oil
• 1 red bell pepper (medium, thinly sliced)
• 1 green bell pepper (medium, thinly sliced)
• 0.5 yellow onion (medium, thinly sliced)
• 1 tablespoon fajita seasoning
• 4 flour tortillas (small)
• 1 avocado (large, sliced)
• 2 tablespoon fresh cilantro (chopped, for garnish)
• 1 lime (cut into wedges)

Instructions

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. In a large bowl, toss the large shrimp, red bell pepper, green bell pepper, and yellow onion with olive oil and fajita seasoning until evenly coated.
3. Spread the mixture in a single layer on the prepared sheet pan. Roast for 12 to 15 minutes, or until the shrimp are pink and cooked through and the vegetables are tender-crisp.
4. While the fajitas are roasting, warm the flour tortillas according to package directions (microwave or skillet).
5. Serve the roasted shrimp and vegetables in warm flour tortillas with sliced avocado. Garnish with chopped fresh cilantro and a squeeze of fresh lime juice from the wedges, if desired.

Notes

For extra flavor, squeeze some lime juice over the fajita mixture before roasting.

Nutrition (per serving)

• Calories: 485
• Protein: 37.1 g
• Carbohydrates: 42.6 g
• Fat: 20.3 g
• Fiber: 9.2 g
• Sodium: 790 mg
• Saturated Fat: 2.7 g
• Sugar: 6.8 g
• Cholesterol: 224 mg