I love a good sheet pan dinner and these sheet pan shrimp fajitas rank high on my list of favorites.

For this recipe, you’re going to need 2 half sheet pans. One for the veggies and one for the shrimp. The reason is because they each cook for a different length of time. Also, the shrimp will release juices that could keep the veggies from roasting.

But before anything goes in the oven, you need to combine the seasoning mix and divide it between the shrimp and the veggies (seasoning mix listed in the recipe below).

When the shrimp come out of the oven, cut them into bite-size pieces.

Save any juices that release from the shrimp. I like to reduce them down in a skillet.

I reduce them by half or until the juices thicken a bit. The process will only take a few minutes. This is optional, but if you have any xanthan gum on hand, you whisk in 1/4 teaspoon as the juices reduce.

Now stir the roasted veggies and bite-size shrimp pieces into the reduced pan sauce and serve in your favorite tortillas. We like carb balance flour tortillas.

Items used to make this recipe:

(affiliate links)

• professional half sheet pan https://amzn.to/3qdEKJb

• xanthan gum https://amzn.to/3qjbSzg

• carb balance flour tortillas https://amzn.to/3riTfNP

Sheet Pan Shrimp Fajitias

makes 6-8 servings

Printable Recipe

Ingredients

Fajita Seasoning Mix:

• 2 teaspoons chili powder

• 1 teaspoon fine salt

• 1 teaspoon paprika

• 1 teaspoon granulated sugar

• 1/2 teaspoon granulated onion

• 1/2 teaspoon granulated garlic

• 1/2 teaspoon cumin

• 1/4 teaspoon cayenne pepper

Additional Ingredients:

• 2 pounds jumbo shrimp, peeled, deveined, and tails removed (see notes below)

• 1 red bell pepper, sliced into thin strips

• 1 yellow bell pepper, sliced into thin strips

• 1 orange bell pepper, sliced into thin strips

• 1 large onion (any color), sliced thin (with the grain - from pole to pole, not across)

• 4 tablespoons olive oil, divided

• seasoning mix (above), divided

• xanthan gum (optional)

• corn or flour tortillas

Garnish:

• sliced avocado or guacamole

• sour cream or crema

• lime wedges

• fresh cilantro

Directions

1. Preheat oven to 425F and arrange 2 oven racks in the upper-middle and lower-middle positions.

2. Prepare 2 half sheet pans with nonstick spray.

3. In a large mixing bowl, combine the sliced peppers and onions with half of the olive oil and half of the fajita seasoning mix; arrange in an even layer on one of the half sheet pans and place in the oven on the top rack for 15 minutes.

4. While the peppers and onions are in the oven, use the same mixing bowl to combine the shrimp with the remaining olive oil and fajita seasoning mix; arrange in an even layer on the 2nd half sheet pan and set aside until needed.

5. After the peppers and onions have roasted for 15 minutes, remove from oven and toss well before returning to the oven (on the same rack); place the shrimp on the lower rack and roast for 10 minutes (or until cooked through and opaque).

6. When the shrimp are cooked, remove both the shrimp and the pepper mixture from the oven.

7. Allow the shrimp to cool for a few minutes until you can easily handle them; cut shrimp into bite-size pieces.

8. Pour the juices from the shrimp into a large skillet and bring to a boil; sprinkle with 1/8 to 1/4 teaspoon xanthin gum and whisk until thickened; add shrimp/pepper mixture and stir to combine.

9. Serve on your favorite tortillas with your favorite garnish.

Note

• I used 11-15ct per pound shrimp, but feel free to use a smaller size - just reduce the cooking time accordingly. Shrimp are cooked once they turn opaque. Properly cooked shrimp should resemble the shape of the letter “C”. If shrimp are cooked until they resemble the shape of the letter “O”, they are overcooked. Overcooked shrimp are tough and rubbery so try to avoid that.