Isn’t Fajita Friday coming up? If you did not already think that, it is time you start a new tradition with these delicious shrimp fajitas! This recipe is simple to make, with very little mess to clean. This entire dish can be prepared and cooked with ONLY a sheet pan and can feed up to four guests. This means no pots or pans to clean after dinner, a massive plus for me personally.
I cannot get enough of this recipe; I always make it when I invite friends over for a movie night on the weekend. I make it almost every Friday, and it never gets old! Make sure to try it for yourself and share your tasty creation with us by tagging @SharpHomeUSA on Facebook and Instagram.
- 3 Bell Peppers (green, red, yellow)
- ½ a medium yellow onion
- 1 ½ lbs. of peeled and deveined shrimp (I only used one pound, but I would recommend more; defrosted or fresh work)
- 1 ½ tbsp of olive oil
- 1 ½ tsp of oregano
- 1 ½ tsp of cumin
- 1 tsp of salt
- 1 tsp of onion powder
- 1 tsp of garlic powder
- 1 tsp of chili powder
- 1 tsp of fresh ground black pepper
- 1 ½ tsp of coriander
- Corn tortillas
- Shredded cheese
- Sour cream
- Spanish Rice
To start, I like to combine all of the required spices into a bowl. In a small bowl, add all the dry spices together and mix well. Set the blend of spices aside; you will need to prepare your vegetables next. Rinse and slice the three bell peppers and half of a medium yellow onion. I usually like to slice these vegetables in strips, but you can chop them if you prefer. After your veggies are sliced and ready to go, place them into a large bowl and combine half of the dry spice mixture.
Then, add ½ tbs of olive oil and mix everything around until the vegetables are thoroughly coated with the oil and seasoning. I usually do this by tossing the ingredients in the bowl using a circular motion.
Make sure to lightly grease your Sharp Broiling Pan with ½ tbsp of olive oil before spreading the seasoned vegetables evenly across the tray. Try to make sure that the vegetables are not on top of each other to cooks evenly. Once evenly spread out, set the Sharp Superheated Steam Oven on the cooking mode Bake/ Reheat at 450 degrees for twelve minutes.
While the vegetables cook in your Sharp Superheated Countertop Steam Oven, you want to make sure to prepare the shrimp. Take 1 ½ lb. of peeled and deveined shrimp and place them in the empty bowl you used to season the vegetables. Then add the remaining dry spice mixture and ½ tsp of olive oil into the bowl and toss just as you did for the vegetables. Continue stirring the ingredients until the shrimp is thoroughly coated with oil and seasoning.
After your vegetables are done cooking, remove the broiling pan from the Superheated Steam Countertop Oven and place the shrimp evenly across the top of the vegetables. Fair warning, there should be some juices from the vegetables, so be careful when handling the pan to avoid hot sauces going overboard.
After the shrimp is added, place the broiler pan back in the oven and set it to Bake/Reheat at 450 degrees for seven minutes. At this point, you should be smelling the delicious scents of this dish cooking in your steam oven. In the meantime, prepare the extra toppings so that you can serve it immediately.
I often like to put the corn tortillas on the crisper tray and select the Toast setting on mode 2. This helps to make the tortilla warm and crispy. I then prepare little bowls of shredded cheese, sour cream, guacamole, and Spanish rice. You can adjust all the fajitas yourself when the shrimp and vegetables are done cooking, or you can place the bowls on the table and let your guests put their desired amount of toppings. I usually serve them this way.
When the shrimp and vegetables are done cooking, fill the corn tortillas with even portions of the fajita mixture and allow guests to add even more delicious toppings.
Fajita Shrimp Sheet Pan Dinner
This simple and delicious fajita shrimp sheet pan dinner can be made mess-free in less than 1 hour and serves up-to 4 people.
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 Yellow Bell Pepper
- 1/2 Medium Yellow Onion
- 1 1/2 lb Peeled and Deveined Shrimp
- 1 1/2 tbsp Olive Oil
- 6 Corn Tortillas
- 1 Bag Shredded Cheese
- 1 Box Spanish Rice
Spice Mix Ingredients
- 1 1/2 tsp Oregano
- 1 1/2 tsp Cumin
- 1 tsp Salt
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Chili Powder
- 1 tsp Ground Black Pepper
- 1 1/2 tsp Coriander
- In a small bowl, mix together the dry spices and set aside
- Rinse and slice bell peppers and yellow onion into long strips
- In a bowl toss half of spice mixture with the sliced vegetables and ½ tbs of olive oil until evenly coated
- Lightly grease broiling pan with ½ of olive oil and spread out seasoned vegetables evenly across the tray
- Place broiling pan in Superheated Steam Countertop Oven on Bake Reheat at 450 degrees for 12 minutes.
- While vegetables are cooking take the 1 ½ lbs. of peeled and deveined shrimp and combine with remaining seasoning mix and ½ tsp of olive oil in large bowl
- After 12 minutes, remove vegetables from oven and spread shrimp evenly across the vegetable tray
- Place the broiler tray in the oven and preset oven to Bake/Reheat mode at 450 degrees for 7 minutes
- To warm your corn tortillas, place them on crisper tray and select Toast mode on setting 2