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Sheet-Pan Shrimp Fajitas
Rachel Kim

Sheet-Pan Shrimp Fajitas

A frozen pepper-and-onion blend is doing honest work here, but thaw and dry it first. Wet vegetables make shrimp simmer in a puddle. The pan needs high heat and a short clock. Warm the tortillas on the same sheet and dinner stays one-pan.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs large shrimp peeled and deveined
  • 20 oz frozen pepper-and-onion blend thawed and patted dry
  • 2 tbsp salt-free fajita seasoning
  • 8 small flour tortillas
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 450°F and set a large rimmed sheet pan in the oven for 5 minutes.
  2. Toss the shrimp and dried pepper-and-onion blend with the fajita seasoning, olive oil, salt and black pepper.
  3. Spread the mixture carefully across the hot pan in one layer.
  4. Roast for 8 minutes, then turn the shrimp and vegetables.
  5. Wrap the tortillas in foil, set the packet on one corner of the pan and roast for 4 to 6 minutes more, until the shrimp are opaque and reach 145°F.
  6. Fill the warm tortillas with the shrimp and peppers immediately.