Sheet Pan Shrimp Fajitas with Pineapple
A quick and flavorful sheet pan shrimp fajitas recipe featuring juicy shrimp, colorful bell peppers, onions, and sweet pineapple, all roasted together for an easy and delicious meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
1 pound raw shrimp, peeled and deveined
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium red onion, thinly sliced
1 cup fresh pineapple chunks
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
8 small flour tortillas
Fresh cilantro leaves, for garnish
Lime wedges, for serving
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Add the shrimp to the bowl and toss to coat evenly with the spice mixture.
Add the sliced red, yellow, and green bell peppers, sliced red onion, pineapple chunks, and olive oil to the bowl. Toss everything together until well combined.
Spread the shrimp, peppers, onions, and pineapple in a single layer on a large rimmed baking sheet.
Bake in the preheated oven for 12 to 15 minutes, or until the shrimp are opaque and cooked through and the vegetables are tender.
While the shrimp and vegetables are cooking, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side or wrap them in foil and warm in the oven for 5 minutes.
Remove the sheet pan from the oven and squeeze fresh lime juice over the shrimp and vegetables.
Serve the shrimp fajitas with warm tortillas, garnished with fresh cilantro leaves and additional lime wedges on the side.