Shrimp (or Chicken) Sheet Pan Fajitas

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5 from 1 vote

Shrimp (or Chicken) Sheet Pan Fajitas

This dish is fast and easy but delicious! It’s a perfect weeknight meal.

Course lunch, Main Course

Cuisine Mexican

Keyword dairy-free, egg-free, fajitas, mexican, nut-free, seafood, shrimp

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 220kcal

Author Jenny Ross

Ingredients

Fajitas:

2 teaspoons chili powder
2 teaspoons dried oregano
2 teaspoons onion powder
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon black pepper ground
3 cloves garlic minced
1/4 cup avocado oil
1 1/2 pounds raw shrimp peeled and deveined
1 red bell pepper sliced
1 yellow bell pepper sliced
1 white onion sliced

Options for Serving:

sour cream
guacamole
salsa
fresh cilantro
lime juice

Instructions

Preheat oven to 450ºF.
Mix seasonings and oil together in a bowl. Add shrimp, bell peppers, and onion and mix well until evenly coated.
Pour seasoned shrimp and veggies onto a greased baking sheet and bake for 8-10 minutes, or until the shrimp is just opaque.
Remove the shrimp to a bowl and return the veggies to the oven in the same pan and broil until charred in spots, another 3 minutes or so. Add these to the shrimp and serve.

Notes

You can make this with chicken too. Combine the same marinade and 1 1/2 pounds chicken thighs, cut into strips and marinate for 30 minutes at room temperature or overnight. Bake at 400ºF for 20-25 minutes, broiling at the end for another couple of minutes to slightly char the vegetables.

You can make this nightshade free by leaving out the bell peppers and chili powder. Just make sure your Worcestershire sauce is also free of additives such as soy, gluten, and nightshades.

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