A top-down view of a large sheet pan of shrimp and vegetable fajitas. The white rectangular dish is filled with cooked pink shrimp, red and green bell pepper strips, onions, and tomatoes, all seasoned with spices. It's garnished with lime wedges and fresh cilantro leaves. In the top right corner of the dish, there's a small pile of tortillas cut into triangles. Beside the dish, there's a bowl of green guacamole and a pair of whole limes. A package of tortillas and a spice packet, both branded "MEJICANO," are also visible on a wooden table.

Main courses

Sheet Pan Shrimp Fajitas

4 portions

45 minutes

For a fast and tasty meal without a pile of dishes, these all-in-one shrimp fajitas, cooked on a single sheet pan, are a delicious and practical suppertime solution. Enjoy this colourful, light, and festive meal that’s easy to prepare and perfect for summer.

Original recipe by Geneviève Plante (Vert Couleur Persil)

Photo credit: Laura G. Diaz

INGREDIENTS

3 bell peppers, seeds removed and cut into strips (any colour)
2 Italian tomatoes, cut into quarters
1 large red onion, finely sliced
400-500 g raw shrimp (31-40 count), peeled, deveined, tail-off
Mejicano tortillas, 10” (salsa and/or tomato basil flavour)

Marinade:

7 tsp brown sugar
2 tsp smoked paprika
2 tsp chili powder
2 tsp garlic powder
2 tsp ground coriander seeds
2 tsp dried oregano
1 ½ tsp sea salt
7 tsp lime juice
3 tbsp vegetable oil

Your choice of toppings:

Guacamole
Creamy jalapeño sauce (get the recipe here)
Sour cream
Fresh cilantro, to taste

STEPS

Place rack in the center of the oven and preheat to 190°C (375 °F).
In a medium-sized bowl, whisk together all the marinade ingredients and set aside.
Place the peppers, tomatoes and onion on a large non-stick baking sheet. Add 2/3 of the marinade and use your hands to toss everything together. Bake for 12-15 minutes.
Remove the pan from the oven. Move vegetables over to the sides of the pan and place the shrimp in the center. Add the remaining marinade and stir well to coat the shrimp. Return to oven for 8-10 minutes, or until the shrimp are pink and just cooked through.
Heat a non-stick pan over medium heat. Grill the tortillas, one at a time, for a few seconds on each side until soft and slightly golden.
Fill the tortillas with some guacamole, jalapeño sauce or sour cream, then add the shrimp and vegetables. Sprinkle with fresh cilantro and enjoy.

NOTE

For an extra-summery, slightly smoky version of this recipe, you can also make it on the BBQ using a metal grill pan. Make sure to add the shrimp at the end so it stays tender and juicy.