Description
A vibrant and easy sheet pan shrimp fajitas recipe featuring juicy shrimp, colorful bell peppers, onions, and sweet pineapple, all seasoned with classic fajita spices and roasted to perfection.
Ingredients
1 pound raw shrimp, peeled and deveined
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium red onion, thinly sliced
1 cup fresh pineapple chunks
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
8 small flour tortillas
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper.
Add the shrimp, sliced bell peppers, sliced red onion, and pineapple chunks to the bowl.
Drizzle the olive oil over the ingredients and toss everything together until the shrimp and vegetables are evenly coated with the seasoning and oil.
Spread the shrimp, peppers, onions, and pineapple in a single layer on a large sheet pan.
Place the sheet pan in the preheated oven and roast for 12 to 15 minutes, or until the shrimp are pink and cooked through and the vegetables are tender.
Remove the sheet pan from the oven and let it cool slightly.
Warm the flour tortillas in the oven for 1 to 2 minutes or in a dry skillet over medium heat.
To serve, divide the shrimp and vegetable mixture evenly among the tortillas.
Garnish with chopped fresh cilantro and serve with lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes