Description
A vibrant and easy sheet pan shrimp fajitas recipe featuring juicy shrimp, colorful bell peppers, onions, and sweet pineapple, all seasoned with fajita spices and roasted to perfection. Ready in under 30 minutes, perfect for a quick and flavorful weeknight dinner.
Ingredients
1 pound large shrimp, peeled and deveined
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 medium 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 cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
8 small flour tortillas
Fresh cilantro leaves, for garnish
Lime wedges, for serving
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, cayenne pepper, salt, and black pepper.
Add the shrimp, sliced red, yellow, and green bell peppers, sliced red onion, and pineapple chunks to the bowl.
Drizzle the olive oil over the shrimp and vegetables, then toss everything together until evenly coated with the spice mixture and oil.
Spread the shrimp, peppers, onions, and pineapple in a single layer on a large rimmed sheet pan.
Roast in the preheated oven for 12 to 15 minutes, or until the shrimp are pink and cooked through and the vegetables are tender.
Warm the flour tortillas in the oven during the last 2 minutes of cooking or separately on a skillet.
Serve the shrimp and vegetable mixture on warm tortillas.
Garnish with fresh cilantro leaves and serve with lime wedges on the side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes