I wouldn’t say I’m a big vegetable eater. If you see me eating a salad then something has gone horribly, horribly wrong and you should alert someone. But I will say, I’ve really begun to love peppers. If you chop them small enough, they give me enough flavor and crunch that I don’t even notice it’s good for me! ha!
So this baking sheet fajitas recipe is perfect for me because it’s packed full of peppers and has a ton of flavor on the shrimp with the different spices you throw in. And did I mention this recipe is DONE in under 20 minutes? That’s my kind of dinner!
Play around with the spices and the veggies to find your perfect combo for this easy fajita recipe.
Baking Sheet Fajitas
- 1.5 lbs shrimp already peeled and devined, tails removed
- 1 cup chopped yellow bell pepper
- 1 cup chopped red bell pepper
- 1 cup chopped orange bell pepper
- 1 cup chopped small red onion I often use frozen pre-chopped veggies to save time
- 1 lime
- 1.5 TBSP olive oil
- 1 tsp salt
- 1 tsp pepper
- 2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp paprika
Preheat oven to 450 degrees.
In a large bowl combine onion, bell peppers, shrimp, olive oil, salt and pepper and all the spices. Toss to combine.
Spray baking sheet with non stick cooking spray. Spread shrimp/vegetable mix from bowl onto baking sheet. Put in oven and cook for 8 minutes. Then turn oven to broil and cook for an additional 2 minutes until shrimp is cooked through.
Squeeze lime juice over the mixture and serve in tortillas. Add any toppings you like!