Sheet Pan Shrimp Fajitas
Sheet Pan Shrimp Fajitas
Quick, easy and delicious, this recipe for Sheet Pan Shrimp Fajitas will be your new go to 30 minute meal!
Here at Sizzlefish, we are incredibly happy to offer you the most beautiful Key West Pink Shrimp! These large, succulent shrimp are caught in the Gulf of Mexico and are a product of USA. They are peeled, deveined and frozen with no additives. If you are a true shrimp lover, you simply must try these! Another bonus to wild gulf shrimp is that they provide a surprisingly high amount of omega-3s, as well as, a healthy supply of important minerals. Our shrimp are peeled, deveined and come in a vacuum pack with 8 shrimp per pack (large 26-30 count per lb), ready for you to cook.
Shrimp are notoriously known for being fast cooking. Now, we took that to the next level by making a practically hands off approach to a recipe that normally is all hands-on cooking. We’ve talked before about our love of taco night, but this time we are going fajita style! With this simple method of layering flavors and roasting everything in the oven, you not only get to enjoy one of the easiest dishes to make, but you are only dirtying one pan and the oven does all the work!
We have a few pointers before you get going though. Remember, shrimp cooks fast! So, you can’t just throw everything in all at once. This is a two-step process, but trust us, you will be rewarded with juicy, sweet, succulent shrimp if you take your time. We started this recipe by roasting the onions and peppers with the fajita seasoning and some fresh lime slices. This allows the flavors to really develop in the peppers and onions without overcooking the shrimp. After about 10 minutes, you toss in the fajita seasoned shrimp, allow that to bake for about 10 more minutes and you are just about done. We know, at this point you are ready to eat, but hear us out. At this point, you are going to put the pan under the broiler to give everything a nice quick char and you are done!
4 packs Sizzlefish Wild Gulf Shrimp, defrosted and pat dry
1 Yellow Bell Pepper, sliced thin
1 Red Bell Pepper, sliced thin
1 Orange Bell Pepper, sliced thin
1 Medium Red Onion, sliced thin
2 Garlic Cloves, minced
1 1/2 TBSP Extra Virgin Olive Oil
2 tsp Cumin
2 tsp Chili Powder
1 1/2 tsp Sea Salt
1 tsp Garlic Powder
1 tsp Onion Powder
½ tsp Freshly Ground Black Pepper
¼ tsp Cayenne Pepper
½ tsp Dried Oregano
½ tsp Paprika
1 Lime, thinly sliced
Fresh Cilantro, for garnish
Guacamole or Avocado
Preheat oven to 425°F. Generously oil a large sheet pan.
In a small bowl, combine the cumin, chili powder, sea salt, garlic powder, onion powder, freshly ground black pepper, cayenne pepper, dried oregano, and paprika. Mix well
Place sliced peppers, onions, and limes on the sheet pan. Drizzle the mixture with 1 tablespoon of olive oil. Coat the mixture with half of the fajita seasoning. Toss well to combine and evenly season.
Roast the peppers and onions for 10 to 12 minutes or until they start to caramelize around the edges.
In a small bowl, toss the shrimp with the remaining olive oil and fajita seasonings. Set aside
Next add the seasoned shrimp to the peppers and onions. Toss well to combine.
Bake for an additional 10 minutes, or until the shrimp have fully cooked. If you want a little more color to the mixture, place the pan under the broiler, but keep an eye on it so everything doesn’t burn.
Serve in warm tortillas, fresh lime and chopped fresh cilantro.
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