Sheet Pan Shrimp Fajitas are easy and quick for dinner! It's amazingly healthy too. Made with shrimp, bell peppers, onions, and a homemade fajita seasoning blend.
Preheat oven to 400° F. On a sheet pan prepared with cooking spray, spread the shrimp, sliced bell peppers and onions in an even layer.
Sprinkle shrimp and vegetables with olive oil and toss to coat evenly.
Mix minced garlic into shrimp. In a small bowl combine chili powder, cumin, paprika, salt and pepper. Sprinkle evely over shrimp and vegetables and toss to coat.
Squeeze juice of one lime over shrimp and vegetables.
Bake for 7-8 minutes, then remove to flip shrimp and vegetables. Return to oven and bake for another 7 minutes to total 15 minutes baking or until vegetables are tender to bite.
Squeeze juice of remaining lime over baked shrimp fajitas and serve with flour tortillas and additional fajita toppings.
Notes
Nutrition information does not include tortillas or toppings. TO STORE Transfer to airtight container and refrigerate for up to 5 days, or freeze for up to 3 months.TO REHEAT Microwave for 1-2 minutes until warmed through.