Sheet Pan Shrimp Fajitas

Caper and Olive
by Caper and Olive
4 servings
30 min

Who doesn't love a good sheet pan dinner? I am all for one pan (pot) meals. Simple to make and easy to clean up. Those are the kind of dinners that I like all year round.

This sheet pan Shrimp Fajita dinner comes together in just about 30 minutes. All the ingredients get a nice toss and coat of olive oil with spices like paprika and of course, kosher salt and fresh ground black pepper. Everything gets put on the sheet pan at once (which I love) and cooks quickly in a hot oven for 20 minutes.

I love these kind of meals, not only for their simplicity but for families with kids, its a great "make-it-your-own" kind of dinner, and those are usually the best!

Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 2 lbs jumbo shrimp, peeled and deveined; tails removed
  • 1 large yellow onion, sliced
  • 3 large red bell peppers, sliced
  • 2 scallions, white and light green parts, chopped
  • 2 tbsp fresh flat leaf parsley, roughly chopped 
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1/2 tsp smoked paprika
  • 2 tbsp olive oil, divided
  • flour tortillas, for serving

Preheat the oven to 400° and lightly oil a large sheet pan with cooking spray.
In a medium mixing bowl, toss together the sliced peppers, onions, scallions and parsley with 1 tbsp of olive oil, salt and pepper to taste. Place the tossed vegetables onto half of the prepared sheet pan.
In the same bowl, place the peeled shrimp and add in the other tablespoon of olive oil with the smoked paprika, kosher salt and freshly ground black pepper to taste. Place the shrimp on the other half the prepared sheet pan.
Place in the preheated oven for 20 minutes, tossing halfway through. Serve with your favorite sides, like guacamole, mango salsa or a spicy slaw. 
Caper and Olive
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