This is a quick and healthy one pan meal that is ready in 30 minutes, and great for taco night!
This meal cooks all in the same pan which makes for super easy cleanup.
Start the veggies first, because they take longer to cook, and add the shrimp during the last 10 minutes of cooking.
This meal is super customizable to your family’s tastes; serve with tortillas to make tacos, make a bowl and serve over rice, or keep it low carb and serve over a salad. All you need is quacamole, salsa, and pickled jalapenos on the side. Enjoy!
Sheet Pan Shrimp Fajitas
Simple and healthy sheet pan meal ready in 30 minutes.
Equipment
- sheet pan
- parchment paper
Ingredients
- 8 oz shrimp, defrosted and cleaned
- 1 bell pepper, thinly sliced
- 1 onion, thinly sliced
- 1 zucchini, thinly sliced
- 1 cup mushrooms, cut in half (optional) portobello mushrooms work too
- taco seasoning
- salt to taste
- cooking spray can also use olive oil
Instructions
- Preheat oven to 425℉. While oven is preheating, slice the veggies.
- Line a sheet pan with parchment paper. Place veggies on the pan and coat with cooking spray. Season with salt and place in the oven. While veggies are cooking, blot shrimp with a paper towel until completely dry.
- Cook veggies for 20 minutes. Remove sheet pan from the oven, flip the veggies and push to the side of the pan. Add the shrimp to the same pan next to the veggies, season with taco seasoning, and cook for 10 more minutes.
- Remove from oven and serve.
Notes
This recipe serves two, but can be doubled for a family of 4.
