Sheet Pan Shrimp Fajitas (from Frozen)

Sheet Pan Shrimp Fajitas

Prep Time: 5 minutes

Servings: 4

  • 8 (9-inch) whole-wheat tortillas
  • 1 pound uncooked peeled and de-veined medium shrimp, thawed if frozen
  • 1 (14-ounce) bag frozen pepper and onion stir-fry, thawed
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons taco seasoning
  • 1/4 teaspoon freshly ground black pepper
  1. Arrange a rack in the middle of the oven and heat to 400°F.
  2. Place a large sheet of aluminum foil on a work surface. Stack the tortillas on top and wrap completely in the foil. Place the foil packet of tortillas on one corner of a rimmed baking sheet.
  3. Place the shrimp, vegetables, oil, taco seasoning, salt, and pepper in a large bowl and toss to combine. Spread in an even layer on the baking sheet with the tortillas.
  4. Roast, stirring halfway through, until the shrimp are opaque and pink, 6 to 8 minutes total. To serve, fill the tortillas with the roasted shrimp, peppers and onions.

Taco seasoning substitute: As an alternative to taco seasoning, use 1 tablespoon ground cumin and 1 teaspoon chili powder.

Storage: Leftovers will keep in a covered container in the refrigerator for up to three days.


Per Serving: 731 calories; 18.7 g fat; 124 g carbohydrates; 34.8 g protein; 29.6 g fiber; 7.8 g sugar

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