Food Recipes Sheet Pan Shrimp Fajitas One baking sheet is all you need to make this colorful, Mexican-inspired meal. By Karen Rankin Karen Rankin Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. During the past 11 years, Karen has been styling food for various publications such as Cooking Light, Southern Living, Eating Well, Real Simple. Real Simple's Editorial Guidelines Published on February 16, 2022 Print Share Share Tweet Pin Email Photo: Antonis Achilleos Hands On Time: 20 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Let's face it, no one really wants to do the cleaning up after dinner. That's why having a sheet-pan dinner (or several) in your repertoire is an absolute must. And there is no better sheet-pan recipe to keep on hand than this one for shrimp fajitas. The baking sheet will get a head start in the oven so when the shrimp and veggies hit the pan, the shrimp will get a subtle sear. After a quick bake and some time under the broiler, the result is a crowd-pleasing, Mexican-inspired meal. Wrap the shrimp and veggies in warm tortillas, and serve with all the fixings. Ingredients 8 small flour tortillas 1 ¼ pounds peeled and deveined medium raw shrimp 2 large bell peppers, sliced (about 3 cups) 1 red onion, sliced (about 2 cups) 3 tablespoons canola oil 2 tablespoons fajita or taco seasoning 2 limes ½ cup loosely packed fresh cilantro leaves and tender stems (from 1 bunch) ¾ cup refrigerated pico de gallo ½ cup sour cream 2 avocadoes, sliced Directions Preheat oven to 450°F with racks in top and bottom thirds of oven. Place a rimmed baking sheet in oven. Wrap tortillas together in aluminum foil. Toss together shrimp, peppers, onion, oil, and fajita seasoning in a large bowl. Carefully remove hot baking sheet from oven; spread shrimp mixture in a single layer. Place on top rack of oven for 6 minutes. Remove baking sheet from oven and stir shrimp mixture. Increase oven temperature to broil. Place wrapped tortillas on bottom rack. Return baking sheet to top rack and broil until shrimp and vegetables are slightly charred and shrimp are cooked through, about 4 minutes. Squeeze 1 lime over shrimp mixture; stir. Sprinkle with cilantro. Cut remaining lime into wedges. Serve shrimp and vegetables with warmed tortillas, pico de gallo, sour cream, sliced avocados, and lime wedges. Print Nutrition Facts (per serving) 691 Calories 40g Fat 58g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 691 % Daily Value * Total Fat 40g 51% Saturated Fat 10g 50% Cholesterol 200mg 67% Sodium 1133mg 49% Total Carbohydrate 58g 21% Dietary Fiber 15g 54% Total Sugars 7g Protein 31g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.