Sheet Pan Garlic Butter Shrimp Fajitas

• 1 1/2 pounds shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 1/4 cup unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Tortillas, warmed (for serving)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss shrimp with paprika, chili powder, cumin, salt, and pepper.
3. 3 Spread shrimp in a single layer on a sheet pan.
4. 4 Arrange sliced bell peppers and onions around the shrimp.
5. 5 Bake for 10 minutes.
6. 6 In a small saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant.
7. 7 Remove sheet pan from oven and drizzle garlic butter over shrimp and veggies.
8. 8 Return to oven for another 5 minutes or until shrimp are pink and veggies are tender.
9. 9 Squeeze lime juice over the top.
10. 10 Garnish with cilantro.
11. 11 Serve with warm tortillas.

Equipment

• Sheet pan
• Baking sheet
• Mixing bowl
• Saucepan

Variations

• Add diced tomatoes for a fresh twist.
• Include jalapeños for a spicy kick.

Substitutions

• Use olive oil in place of butter for a dairy-free option.
• Substitute zucchini for one of the bell peppers.

Pairings

• Corn on the cob
• Mexican rice

Nutrition

Tips

• For extra flavor, marinate the shrimp in the spice mix for 30 minutes before baking.
• Use jumbo shrimp for a more substantial bite.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with a fresh avocado crema.
• Pair with a simple side salad for a complete meal.

FAQ