This is one of my favorite meals that my sister made for me years ago, so she gets all the credit for this one. It has becomes a staple for me! I have tweaked her original recipe just a little. I now make it so much that I don’t usually measure the spices, but I measured them this time to share with you!
First chop your peppers and onions.
Then, gather your spices.
Add small amount of avocado oil and spices to peppers and onions. You’ll add the same seasoning to the shrimp too.
Prep cilantro lime rice. This is my favorite packaged one, but you can definitely make your own too!
Get your toppings ready. You can add whatever you want to your bowl. These are my favorite options, but it’s completely up to your preference.
Now, the cooked sheet pan shrimp fajitas are ready to be plated.
Cooking Tip: Avocado oil is better than olive oil for baking because it has a higher smoke point. I use avocado oil when I use the oven or stove top and use olive oil when I won’t be cooking the oil or using a high temperature.
Sheet Pan Shrimp Fajitas
What you need:
1 pound frozen raw, peeled, tail off shrimp, thawed
3 tricolor bell peppers, sliced into strips
1 red onion, sliced into strips
1 tbsp avocado oil
1 1/2 tsp cumin
1 tsp chili powder
1 tsp garlic powder
Salt and pepper to taste
Good and gather cilantro lime rice (or other favorite version)
Toppings, amount varies on your preference:
Cherry tomatoes, halved
Green onion, chopped
Romaine lettuce, chopped
Tajin, to taste
What you do:
1. Preheat oven to 400 degrees F
2. Cook cilantro lime rice according to package. This takes the longest once your veggies are cut, so start this first.
3. Place sliced peppers and onions in a large bowl and drizzle with avocado oil. Toss and add 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder, and sprinkle of salt and pepper. Toss to coat.
4. Place on sheet pan and bake for about 20 minutes.
5. While the vegetables are cooking, place thawed shrimp in a large bowl and top with 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder, and sprinkle of salt and pepper. Toss to coat.
6. Remove fajita vegetables from oven and stir. Place shrimp on sheet pan and return to oven for about 10 minutes, or until shrimp is cooked.
7. While the shrimp and veggies are cooking, I like to prepare my other veggies and bowl toppings.
8. Once rice is cooked, it’s time to assemble your bowls, adding however much you want of each ingredient. I usually add the rice first, then add everything else on top of that.