Sheet Pan Shrimp Fajitas

Quick and delicious sheet pan shrimp fajitas with smoky peppers and juicy shrimp, perfect for busy weeknights.

Scale

454 g (1 lb) large raw shrimp, peeled and deveined
2 tbsp (30 ml) neutral oil (vegetable or canola)
1 tbsp (15 ml) lime juice
1 ½ tsp (6 g) kosher salt
2 tsp (6 g) smoked paprika
1 tsp (4 g) ground cumin
½ tsp (2 g) garlic powder
½ tsp (2 g) onion powder
¼ tsp (1 g) baking powder
2 bell peppers, assorted colors, cut into 1 cm (½-inch) strips
1 medium yellow onion, halved and thinly sliced
8 small flour or corn tortillas (8-inch)
Optional: 1 jalapeño, thinly sliced; 30 g (¼ cup) chopped cilantro; lime wedges for garnish

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Preheat oven to 220°C (425°F). Line a rimmed sheet pan with parchment or lightly oil it. Arrange peppers and onion in a single layer.
Drizzle 1 tbsp (15 ml) oil over the peppers and onions, then season with ¾ tsp (4 g) kosher salt and 1 tsp (3 g) smoked paprika; toss to coat evenly. Roast for 8 minutes until edges begin to brown.
Place shrimp in a bowl with 1 tbsp (15 ml) oil, 1 tbsp (15 ml) lime juice, ¾ tsp (4 g) kosher salt, 1 tsp (3 g) smoked paprika, 1 tsp (4 g) ground cumin, ½ tsp (2 g) garlic powder, ½ tsp (2 g) onion powder, and ¼ tsp (1 g) baking powder. Toss to coat.
Spread shrimp in a single layer on top of the vegetables. Return to oven and roast for 6–8 minutes, until shrimp are pink and opaque.
Squeeze an extra 1 tbsp (15 ml) lime juice over the cooked shrimp and toss gently. Let rest for 2 minutes before serving with warmed tortillas and garnishes.

Don’t crowd the pan for even browning. Shrimp should be removed at the first sign of opaque texture to prevent overcooking.