These sheet pan shrimp fajitas make for an easy weeknight meal with Mexican flavor. Simply bake your shrimp, peppers and onions together on one sheet, load up your tortillas and enjoy!
I’m seriously in denial that it’s almost May, but I’m also excited for all the spring/summer festivities coming up! Especially Cinco de Mayo. I mean, who doesn’t love holidays that involve tacos and palomas?
That said, I’m really pumped for today’s post because I’ve teamed up with some of my friends to bring you six Mexican recipes that are easy AND healthy. They’re perfect for celebrating on May 5th, but honestly you can add these to your recipe collection and use them whenever a craving for Mexican hits.
When we go out to a Mexican restaurant I always order one of two things — a salad (our favorite local spot has the best shrimp and avocado salad) OR fajitas. Fajitas are the best for two reasons 1. They come to the table sizzliiiinnnggg and 2. Loading up the tortillas with all the toppings is super fun.
I love playing with my food so anytime I can order a build your own meal like fajitas or make-your-own-spring-rolls, I’m in!
This recipe let’s you recreate the fajita experience at home, but without dirtying up a bunch of dishes. You cook your shrimp and veggies in the oven on a single sheet pan while prepping your toppings. It’s easy peasy and takes less than 30 minutes!
When it comes to the tortillas, I get asked often what brand I recommend. Usually I look for whole-grain corn tortillas with minimal ingredients, but these are usually small and not great for wrapping fajitas. For fajitas I like the Food for Life sprouted-grain tortillas or La Tortilla Factory’s organic tortillas. I’ve been dying to try the grain-free tortillas from Siete Foods, but haven’t had a chance yet.
That said, tortillas certainly aren’t the star of this recipe. You can load the shrimp and veggies on a big bed of greens and make yourself a fajita salad and it will be absolutely delicious. I know this for sure because that’s what I did with the leftovers!!
- 3 bell peppers, seeded and sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- ½ teaspoon sea salt
- ½ teaspoon ground pepper
- 1 Tablespoon olive oil
- 1 lb. fresh shrimp, peeled and deveined
- ½ Tablespoon olive oil
- 1 Tablespoon chili powder
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ¼ teaspoon sea salt
- 5-6 tortillas
- salsa, avocado and cilantro, for serving
- Preheat oven to 425°. Toss bell peppers and onion with garlic, salt, pepper and olive oil. Add to sheet pan and cook for 10-12 minutes.
- While onions and peppers are cooking, toss shrimp with olive oil, chili powder, cumin, onion powder and salt.
- Remove onions and peppers from oven, toss and push to one side of the baking sheet. Add shrimp to the other side of the sheet and return to the oven. Cook for another 10 minutes or until shrimp are no longer translucent and cooked through.
- Serve shrimp and veggies in warm tortillas with salsa, avocado and cilantro on top.
In the mood for more healthy Mexican meals? Check these out:
Mexican Shakshuka – Food Faith Fitness
This quick and easy, gluten free Shakshuka recipe has a little, spicy Mexican twist! It’s a lower carb, healthy and whole30 compliant dinner or breakfast!
Huevos Rancheros – Lexi’s Clean Kitchen
Looking for the perfect Huevos Rancheros? This classic Mexican breakfast is made with a hearty tomato sauce, homemade refried black beans, topped with the perfect fried egg, and all the fixings! Easy enough for a weekday breakfast and perfect for a festive weekend brunch!
Mexican Avocado Egg Salad Collard Green Wraps – Cotter Crunch
These Mexican avocado egg salad wraps make for a perfect low carb veggie packed lunch! Paleo Avocado Egg Salad seasoned with Mexican spices and jalapeño, then all wrapped up in collard greens! Whole 30 friendly.
Turkey Chili Pie – Running to the Kitchen
This turkey chili pie combines a healthy, leaner turkey chili recipe with a hearty gluten-free cornbread topping, all baked together in one skillet.
Easy Baked Chilaquiles with Avocado Crema – Fit Foodie Finds
Lee developed a fool-proof, super-simple baked chilaquiles recipe that’s packed with protein (thank you beans and eggs!) and Mexican flavor!