Sheet Pan Shrimp Fajitas

5 from 5 votes

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!

Prep Time15

Cook Time15

Total Time30

Course: Main Dish, Lunch

Cuisine: Mexican

Keyword: Tony Chachere's, shrimp, fajitas, peppers, onions

Servings: servings

Calories: 738kcal

Author: MaryAnn Dwyer

Ingredients

Avocado Crema

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

Shrimp Fajitas

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

Instructions

Avocado Crema

Combine all ingredients in a food processor or blender and blend until smooth. Refrigerate until ready to serve with fajitas.

Shrimp 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.

Notes

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.

Nutrition