Fajitas were traditionally made with skirt steak (carne asada) marinated, cut into strips against the grain and cooked on a grill. Sizzling fajitas were brought to the table on a cast iron skillet with a wood board underneath. Diners then assembled their own fajitas with ingredients such as sliced green peppers and onions and condiments like sour cream, cheese and salsa that were served on the side. I’ve had the beef variety as well as chicken many times at restaurants and I’ve been making my own for years.
Do you see a face here? Reminds me of a crab…
This has changed and fajitas can include chicken (go here), beef (go here), seafood/fish such as this shrimp recipe and even veggies which I have not posted. Condiments can vary and of course the spices are often different.
Shrimp Fajitas Roasted on a Sheet Pan
- 1 lb. of shrimp (I used 10-15 size) when roasting shrimp I like to use the biggest size I can find
- peppers of your choice – I used red and orange sweet peppers, sliced thin (you can use any peppers of your choice)
- jalapeno rings, seeds and membrane removed (1-2 peppers)
- red onion, sliced thin
- 3 tbsp. extra virgin olive oil
- 1 tsp. kosher salt
- freshly ground pepper to taste
- 2 tsp. chili powder (use any type)
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. ground cumin
- 1/2 tsp. smoked paprika
- few squirts of fresh lime to finish
- fresh parsley to garnish
- warmed tortillas
Preheat oven to 400 degrees. In a large bowl combine the onion, bell peppers, jalapeno and 2 tbsp. oil.
Combine the salt and pepper and all the spices in a small bowl. Sprinkle 3/4 of this mixture over the veggies and mix well. Save 1/4 mixture for the shrimps.
Peel and devein the shrimps and place in a small bowl – I always take off the tails too. Add 1 tbsp. olive oil and 1/4 of the spice mixture to the shrimps and mix well.
Spray a large baking sheet with non stick cooking spray. Spread the peppers and onions on the baking sheet. Roast for about 10 minutes (or less – depending on how you like your veggies cooked). Remove the tray and add the shrimp. Cook for another 8-10 minutes until the shrimps are firm with a gentle curve like a C.
You can see that some of the shrimps are perfect and some have a tight C. They all tasted good to me! Probably not possible to get them all to cook the same!
Drizzle with fresh lime (optional) and garnish with parsley.
I used a tortilla warmer (the round “sun” below) in my microwave. You can microwave 2-4 tortillas for 15 seconds and up to 11-12 tortillas for 1 minute. It really heats them nicely. You can also keep the tortillas in the tortilla warmer until serving.
Toppings: sour cream, cheese of your choice, avocados chopped, green onions, fresh or pickled jalapenos
Gochujang Sour Cream: 1/3 cup sour cream + 2 tsp. gochujang paste
Sriracha Sour Cream: 1/4 cup sour cream + 1 tbsp. Sriracha
Jalapeno Sour Cream: 1 cup sour cream, 1/4 cup cilantro or parsley leaves, 1/8 cup fresh lime juice, 1 tbsp. fresh jalapeno minced, 1 garlic clove minced, kosher salt and white pepper to taste. Combine in a blender to taste.
http://cookingwithauntjuju.com/2018/11/16/roasted-sheet-pan-shrimp-fajitas/
Unlike fajitas tacos such as these chorizo potatoes are a traditional Mexican dish and can have hard shells like below or soft corn or wheat tortillas. They are rolled around a filling and often assembled beforehand. Usually there will be a base with a variety of fillings and cold condiments such as shredded lettuce, tomatoes, cheese, salsa, fresh or pickled jalapenos, green onions and the list goes on… There is a tremendous amount of versatility and variety making these a great dish for entertaining.
Linking to Angie @ Fiesta Friday #251 and Mollie @ Frugal Hausfrau and Monika @ Everyday Healthy Recipes
This looks so good! Great variation with shrimps. Will keep it in mind!
Thanks – I like to roast shrimps for recipes and it’s easy to pair with other veggies!
One pan shrimp fajitas sound wonderful. We don’t have Mexican restaurants over here so this has my cravings for Mexican food peaked. I knew you would get your gochujang paste in the recipe somewhere. Thanks for giving us an easy one pan Mexican dish to satisfy my cravings.
Thanks Ron – I love making these sheet pan dinners. Shrimp is perfect as it doesn’t need a lot of roasting time and I love my shrimps! LOL – you caught the Gochujang sour cream – you must have read my recipe. Just like shrimps I can’t seem to get enough of that Korean paste.
I can hear that delicious crunch Aunt Juju. I love shrimps and this dish has to be tried.
Thanks Ana – these were very good and a quick way to get my “shrimps fix”.
Those tacos look delicious. It seems like I’ve already been cooking for a monthlong marathon and a meal like this is what I’m craving!
Thanks Julie – I loved roasting these shrimp fajitas. Sheet pan dinners are a good thing 🙂
Tacos + shrimp what a combo!
Thanks Rita – I know as these were my feelings exactly!
A great idea to use shrimp in fajitas, I also like how easy this aromatic recipe is! Love your tacos too! Thanks for sharing with FF.
Thanks Monika – fajitas and tacos are one of my favorite Mexican (or Tex-Mex) meals. Preferring shrimps over chicken and beef I will turn to this recipe as it’s simple, but very flavorful.
Love fajitas and your shrimp variety certainly sounds and looks so appetizing. I love meals where you build your own with different toppings.
I do too Loretta – fajitas are usually made with beef, peppers and onions. Nowadays you can make them any way you want – tacos too! Win situation for everyone…
Love shrimp fajitas! I made them all the time with McCormick’s zesty shrimp taco seasoning, but it may have been discontinued; I can’t find it anymore. So it’s so nice to have this recipe! And yes, I can see a face…maybe a clown? 😀