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Sheet Pan Shrimp Fajitas

This recipe is sponsored by Target. Let the oven and broiler do the heavy lifting for this super-simple weeknight dinner. Chili powder and cumin give lots of warm spice to bell peppers, onions and shrimp while just a few minutes under the broiler lends a lovely smokiness. Served with warm tortillas and a 3-minute homemade salsa, this is a mostly hands-off meal that's a real crowd-pleaser.
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Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Mexican
Calories: 919.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 bell peppers assorted colors, stemmed, seeded and cut into strips
  • 2 medium red onions halved and sliced vertically
  • 2 jalapeños 1 sliced into matchsticks, 1 coarsely chopped
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 4 teaspoons chili powder
  • 3 teaspoons ground cumin
  • Kosher salt and freshly ground black pepper
  • Half 28-ounce can whole peeled tomatoes
  • 1/2 small yellow onion coarsely chopped
  • 4 tablespoons fresh lemon juice
  • 1 cup packed cilantro leaves
  • 1 pound frozen large tail-off peeled and deveined raw shrimp, such as Good & Gather, thawed
  • Warm corn tortillas for serving

Equipment

  • 1 Large Rimmed Baking Sheet Essential for roasting and broiling the fajita components.
  • 1 Food Processor Required for making the homemade salsa efficiently.
  • 1 Medium Mixing Bowl For tossing and seasoning the shrimp.
  • 1 Tongs or Spatula For tossing vegetables and shrimp on the sheet pan.
  • 1 Chef's Knife and Cutting Board For preparing and slicing vegetables and jalapeños.

Method
 

  1. Preheat the oven to 450 degrees F.
  2. On a large rimmed baking sheet, combine the bell peppers, red onions and sliced jalapeño. Sprinkle with 1/4 cup of the oil, 2 teaspoons of the chili powder and 1 1/2 teaspoons of the cumin. Season generously with salt and pepper and toss well, then spread in an even layer. Roast the vegetables until slightly softened and beginning to brown, about 8 minutes.
  3. Meanwhile, in a food processor, combine the tomatoes, yellow onion, 2 tablespoons of the lemon juice, the coarsely chopped jalapeño, 1 teaspoon of the chili powder and 1 teaspoon of the cumin and process until nearly smooth. Add 1/2 cup of the cilantro and pulse until very finely chopped. Season the salsa with salt and pepper, then transfer to a serving bowl.
  4. Remove the vegetables from the oven. Turn the oven to broil and position a rack 6 to 8 inches from the heat source.
  5. Combine the shrimp with the remaining 2 tablespoons oil, 1 teaspoon chili powder and 1/2 teaspoon cumin in a medium bowl. Season generously with salt and pepper and toss well. Scatter the shrimp over the vegetables and broil until the shrimp are just cooked through, 4 to 5 minutes.
  6. Sprinkle the vegetables and shrimp with the remaining 2 tablespoons lemon juice and 1/2 cup cilantro. Serve with warm corn tortillas and the salsa.

Notes

For optimal caramelization and even cooking, ensure vegetables are spread in a single layer on the sheet pan; use two pans if necessary to avoid overcrowding. Be vigilant when broiling the shrimp, as they cook very quickly – pull them out as soon as they turn opaque to prevent rubbery texture. For enhanced flavor, consider marinating the shrimp with the spices and oil for 15-20 minutes before broiling. Adjust the amount of fresh jalapeño in the salsa to control heat. Serve immediately with piping hot tortillas.