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.
Equipment
- 1 Large Rimmed Baking Sheet
- 1 Food Processor
- 1 Medium Mixing Bowl
- 1 Serving Bowl
- 1 Chef's knife
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
Instructions
- Preheat the oven to 450 degrees F.
- 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.
- 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.
- Remove the vegetables from the oven. Turn the oven to broil and position a rack 6 to 8 inches from the heat source.
- 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.
- 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 perfectly cooked fajitas, ensure vegetables are spread in a single, even layer on the baking sheet to roast and brown effectively. When broiling the shrimp, watch carefully; they cook quickly, and overcooking will result in a rubbery texture. The homemade salsa provides a fresh, bright counterpoint to the rich, spiced fajita mix; adjust the jalapeño to your desired heat level. Warm your corn tortillas just before serving to keep them pliable and delicious.