One Sheet Pan Shrimp Fajitas
Sheet pan fajitas make it a little easier to make a big batch so the whole family has some leftovers for lunch. This recipe is great for a hands-off dinner that will be on the table in just 30 minutes! It goes well as a fajita salad, on top of Mexican cauliflower rice or just by itself.
Sheet Pan Shrimp Fajitas
- 1 1/2 pounds medium shrimp peeled and deveined
- 4 tablespoons taco seasoning
- 3 bell peppers sliced
- 1 medium white onion sliced
- 2 tablespoons avocado oil (or vegetable oil)
- 1 lime
Thaw shrimp: place bag in cold water for about 10-15 minutes.
Preheat: oven to 400°F.
Bake: place just the bell peppers and onions on baking sheet. Coat with 1 tablespoon of avocado oil and 1 tablespoon of taco seasoning. Bake for 12 minutes.
Coat: while the vegetables are baking, coat shrimp with 3 tablespoons taco seasoning and drizzle with avocado oil in small bowl.
Add: shrimp to same baking sheet with peppers and cook for another 6-8 minutes or until shrimp are opaque and fully cooked.
Serve: squeeze lime juice over shrimp before serving.