Sheet pan shrimp fajitas
Sizzling peppers, onions and smoky shrimp roasted on one pan, then piled into warm tortillas with your favorite toppings.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $3.78 a serving
- 320 calories
- Gluten-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 yellow onion, sliced
- 1 lb raw shrimp, peeled and deveined, thawed if frozen
- 8 corn tortillas
- 1 lime, half juiced, half cut into wedges
- ½ cup sour cream (optional)
- ¼ cup cilantro, chopped (optional)
From your pantry
- 2 tbsp olive oil, divided
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
Each serving has about 320 calories, 28 g protein, 35 g carbs and 10 g fat, and costs about $3.78 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red bell peppers? Yellow bell peppers work.
- No green bell peppers? Yellow bell peppers work.
- No yellow onions? White onions or red onions work.
- No raw shrimp? Frozen raw shrimp works.
- No limes? Lemons work.
- No sour cream? Plain Greek yogurt works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F. the chili powder, cumin, smoked paprika, garlic powder and salt together in a small bowl.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
the peppers and onion on a with 1 tablespoon of the oil and half the spice mix, and spread them out.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
for 15 minutes, until the vegetables and start to at the edges.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 15 min
Dolly’s tip: Keep them in one layer. Piled up, they steam instead of getting those browned edges.the shrimp dry and them with the rest of the oil and spice mix.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Push the vegetables to the sides of the pan and spread the shrimp in the middle.
Wrap the tortillas in foil and set them in the oven beside the pan. 6 to 8 minutes, until the shrimp are pink and opaque.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 7 min
Food safety: Shrimp are done when they turn pink and opaque all the way through and curl into a loose C. A tight O means overcooked, not unsafe.
Squeeze the lime juice over the pan and everything together.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Fill the warm tortillas with shrimp and vegetables and top with sour cream, cilantro and lime wedges.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
