Sheet Pan Shrimp Fajitas

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

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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.

Grilled Shrimp with Garlic Marinade

Steak and shrimp were on the menu at a recent family get-together. Both were loved by all, but these shrimp were hands down everyone’s favorite. My mother-in-law was kind enough to share the recipe and I’m please to be able to share it with you!

Because shrimp cook so quickly, I can make them on an indoor grill pan in less time that it takes to get the outdoor grill ready, but feel free to grill them outside if you like.

Marinade shrimp for 30 minutes to 2 hours. Any longer than that will negitively effect the texture so keep that in mind.

Place the shrimp on skewers if you like, and grill for one to two minutes per side.

Tip: Properly cooked shrimp should end up shaped like the letter “C”. If you overcook them, they’ll resemble more of an “O” shape.

Super simple and really yummy. Enjoy!

Items used to make this recipe:

(affiliate links)

• microplane zester https://amzn.to/2FSQ1uS

• citrus juicer https://amzn.to/35PtDO1

• flat skewers https://amzn.to/3iOVWQn

• double grill pan https://amzn.to/2FIDyue

• single grill pan https://amzn.to/32ItppW

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Grilled Shrimp w/Garlic Marinade

makes 2 pounds

Printable Recipe

Ingredients

• 2 pounds uncooked large or jumbo shrimp, peeled and deveined (15-25 count per pound)

• 1/4 cup olive oil

• 1/4 cup freshly squeezed lemon juice (1-2 lemons)

• zest of 1 lemon

• 1/2 teaspoon kosher salt (I used Morton’s)

• 1/4 teaspoon freshly cracked black pepper

• 1 teaspoon Italian seasoning

• 2 teaspoons freshly minced garlic

• 1 tablespoon chopped fresh parsley (reserve 1 teaspoon for garnish)

Directions

1. In a large mixing bowl or gallon-size zipper bag, combine the olive oil, lemon juice, lemon zest, kosher salt, black pepper, Italian seasoning, minced garlic, and 2 teaspoons of the freshly chopped parsley.

2. Add the shrimp to the marinade and toss well to coat; cover with plastic wrap and rest in the refrigerator for between 30 and 120 minutes (no longer).

3. Place shrimp on skewers (if desired) and cook for 1-2 minutes per side on a preheated indoor grill pan (or outdoor grill); remove from heat and garnish with remaining 1 teaspoon freshly chopped parsley.