These Sheet Pan Shrimp Fajitas will be gracing our table all summer long! This SUPER easy sheet pan meal is a 30-minute meal that’s healthy, loaded with flavor and guaranteed to satisfy the heartiest of appetites!
This is a sponsored post on behalf of Tony Chachere’s Famous Creole Cuisine. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
The unofficial start to summer is just around the corner folks! It’s two weeks and counting to the Memorial Day holiday and I’m BEYOND excited!!
And with the fun summer months just ahead, that means some easy meals NEED to be on our menu. We spend long, lazy days at the beach and it’s a must that dinners be simple, yet delicious!
Sheet Pan Shrimp Fajitas
Today, I’m sharing these Sheet Pan Shrimp Fajitas with the help of my friends at Tony Chachere’s and dinner couldn’t be easier! This is my second recipe in a year long partnership with Tony’s.
You guys know what a fan I am of Tony’s products. We’ve been working together for years and I’m proud to be one of their brand ambassadors. I’m hoping you folks have been inspired by my dishes where I’ve used their products and that hopefully Tony’s has become a staple in your kitchen too.
This sheet pan is loaded with zesty shrimp that’s been marinated in Tony Chachere’s 30-Minute Seafood Marinade, onions and loads of bell peppers. The veggies are all tossed with some olive oil and my go-to Tony Chachere’s Original Creole Seasoning for even more robust flavor.
Sheet Pan Shrimp Fajita Ingredients
• Tony Chachere’s 30-Minute Seafood Marinade and Original Creole Seasoning
• combination of bell peppers
• olive oil
• flour tortillas
Avocado Crema Ingredients
• Tony Chachere’s Original Creole Seasoning
• sour cream
• lime juice
I serve my fajitas with some fabulous avocado crema which also takes just minutes to prepare. You’ll combine your ingredients in your blender or food processor and blend until smooth. It’s nice and creamy and the perfect accompaniment for the shrimp fajitas.
This is one meal we’ll be serving over and over at the beach this summer. It’s ridiculously easy and absolutely delish. Hope you will too! Enjoy!
A Few Cook’s Notes for Sheet Pan Shrimp Fajitas
You can use any combination of bell peppers for this recipe.
I used a yellow onion, but you could also substitute a red onion.
I tossed my veggies with some olive oil and 1 1/2 teaspoons of the Tony’s Original Creole Seasoning, but you could add more or less to your liking.
More Tony Chachere’s Recipe to Enjoy
- 2 avocados, peeled and pitted
- 1/2 cup sour cream
- 3 Tbsp. freshly squeezed lime juice
- 1/2 tsp. Tony Chachere's Original Creole Seasoning
- 1/4 cup milk
- 1 clove garlic, minced
- 1/2 cup chopped cilantro, optional
- 1 1/2 lbs. large shrimp, peeled and deveined
- 3/4 cup Tony Chachere's 30-Minute Seafood Marinade
- 2 green bell peppers, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 yellow or orange bell pepper, sliced into thin strips
- 1 medium onion, sliced
- 3 Tbsp. olive oil
- 1 1/2 tsp. Tony Chachere's Original Creole Seasoning
- 2 limes, cut into wedges
- 8 6-inch flour tortillas
- chopped cilantro, salsa, guacamole, shredded cheese, sour cream for serving, if desired
- Combine all ingredients in a food processor or blender and blend until smooth. Refrigerate until ready to serve with fajitas.
- Arrange rack in middle of oven and preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. Set aside.In a medium bowl, combine shrimp and marinade. Toss. Place bowl in refrigerator for 30 minutes.
- Cut bell peppers and onions into thin slices (as pictured) and place in a medium bowl. Toss with olive oil and Tony's Original Creole Seasoning.
- Remove the shrimp from the refrigerator and using a slotted spoon, spoon shrimp onto one side of the prepared baking sheet in an even layer. Add the peppers and onions to the other side of the tray. Bake for 10 minutes, until the shrimp are opaque. Remove the shrimp from the tray to a bowl and cover with foil. Continue to bake the veggies for an additional 3 minutes, then turn broiler onto high and broil veggies for 3-4 minutes. Remove from the oven and toss the peppers with the shrimp. Serve with avocado crema, warm tortillas and lime wedges.