Easy Sheet Pan Shrimp Fajitas

Sheet Pan Shrimp Fajitas on a baking pan.

Easy Sheet Pan Shrimp Fajitas

Easy Sheet Pan Shrimp Fajitas that are made with a Picante Cilantro Lime Sauce Marinade, shrimp, whole wheat tortillas, and topped with cotija cheese. Adjust the toppings and levels of spicy to your own taste and have this quick, one-pan recipe on the table in no time!

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Calories 326kcal

Author Christine McMichael

Ingredients

The Fajitas

1 lb shrimp, deveined, peeled, tails off about 40-50
1/2 medium yellow onion sliced
3 medium bell peppers sliced
6 medium whole wheat tortillas

The Marinade

1/3 cup Pace® Picante Sauce
1/4 cup avocado oil
1 small lime juiced
2 cloves garlic minced
1 tsp cumin
1 tsp smoked paprika
2 tsp chili powder
1 Tbsp dried cilantro or 1/8 cup fresh cilantro
1 tsp salt
1 tsp pepper

Instructions

Preheat the oven to 425 degrees F.
Mix the ingredients for the marinade together in a mixing bowl.
Toss the sliced onions and bell peppers in about 1/3 of the marinade and place on a sheet pan.
Roast the vegetables for about 20 minutes, tossing halfway.
While the vegetables are roasting, pat the shrimp dry and place in the remaining marinade.
Move the vegetables to one side of the pan and place the marinated shrimp on the other side.
Place the sheet pan back in the oven for about 9-13 minutes, or until the shrimp are pink and fully cooked.
Serve in whole wheat tortillas and serve with Pace® Picante Sauce!

Notes

It's best to let the shrimp FULLY thaw before making this recipe.
Pat the shrimp dry before placing in the marinade.
Shrimp can be thawed by placing in the refrigerator for 1-2 days. Another option is to place the frozen shrimp in a freezer or sandwich bag and submerge in cold water for 10-20 minutes!
These Sheet Pan Shrimp Fajitas can be stored in an airtight container (without the tortilla) in the refrigerator for 3-5 days.

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