Garlic Herb Sheet Pan Shrimp Fajitas

• 1 1/2 pounds shrimp, peeled and deveined
• 2 bell peppers, sliced
• 1 red onion, sliced
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon smoked paprika
• Salt to taste
• Black pepper to taste
• Juice of 1 lime
• 8 flour tortillas
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a large bowl, combine olive oil, garlic, oregano, thyme, smoked paprika, salt, and black pepper.
3. 3 Add shrimp, bell peppers, and red onion to the bowl, toss to coat evenly.
4. 4 Spread the shrimp and vegetables in a single layer on a sheet pan.
5. 5 Roast for 10-12 minutes, flipping halfway through.
6. 6 Squeeze lime juice over the roasted shrimp and vegetables.
7. 7 Warm tortillas according to package instructions.
8. 8 Serve shrimp and veggies in tortillas, garnished with cilantro.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add diced avocado to the fajitas for extra creaminess.
• Substitute corn tortillas for a gluten-free option.

Substitutions

• If fresh herbs are preferred, use 2 tablespoons of chopped fresh cilantro or parsley in place of dried herbs.

Pairings

• Pairs well with Mexican rice or a black bean salad.
• A crisp white wine or a lime margarita makes a refreshing drink pairing.

Nutrition

Tips

• For extra flavor, marinate shrimp and veggies for 30 minutes before roasting.
• If you prefer charred vegetables, finish them under the broiler for 1-2 minutes.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

Freezing: Freeze cooked shrimp and veggies separately for up to 3 months. Thaw in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of guacamole and salsa.
• A simple green salad with a lime vinaigrette complements this dish well.

FAQ