Sheet pan shrimp fajitas are simple and delicious! This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MazolaHeartHealth #CollectiveBias
Sheet pan shrimp fajitas are easy to make. Also, it’s better for you than similar dishes. And it makes a great weeknight family meal. Best of all, they can be made in one pan!
For this recipe, we’re using Mazola® Corn Oil. Because a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com.
Because February is Heart Health Month, we’re lightening up this one-pan fajitas recipe with three ingredient swaps.
Rather than making beef fajitas, we’re using shrimp. And instead of sour cream, we’re topping them with yogurt. Also, instead of using EVOO, we’re cooking with Mazola Corn Oil.
Easy One Pan Shrimp Fajitas
As you well know, we’re all about easy recipes that feed a crowd. So, cooking everything in a one sheet pan makes this not only easy to cook but easy to clean up too!
For this one pan shrimp fajitas recipe, we’ll be using a handful of ingredients. As a result, most of the ingredients you’ll already have on hand.
How to Make Sheet Pan Shrimp Fajitas
You might be wondering what you should put on your shrimp fajitas. On the positive side, they’re actually really easy to make on a sheet pan.
For our recipe, we’re adding bell peppers, chili peppers, onion, and shrimp in the pan.
As for toppings, we’re going with plain yogurt and guacamole. However, if you’re wishing to add a final punch of flavor, a squeeze of lime will do the trick.
I love the zing the quick squeeze of lime adds to this recipe – give it a try!
How To Make Sheet Pan Shrimp Fajitas
Let’s get down to making shrimp fajitas. This sheet pan shrimp fajitas recipe will be a new go-to for your weeknight meals. Because it’s that easy to make!
First, slice your peppers and onion. Then, toss them in a bowl with 3 tablespoons of Mazola Corn Oil and 1 tablespoon of taco seasoning. Next, spread them out in an even layer onto a sheet pan.
Then, pop them in the over at 425 degrees F for about 10-14 minutes while you prepare the shrimp. Using the same bowl, toss the shrimp with 1 tablespoon of Mazola corn oil and 1/2 tablespoon of taco seasoning.
Next, wrap 6 flour tortillas in aluminum foil.
After 10-14 minutes, take the veggies out of the oven and place the shrimp on top. Then, put the pan back into the oven and place the foil-wrapped tortillas alongside the pan. Immediately, cook an additional 8-10 minutes or until the shrimp is done.
When 10 minutes is up, remove everything from the oven. And open the tortillas to begin the assembly.
Finally, place a scoop of shrimp and veggies in a warm tortilla. And top with guacamole and yogurt.
All things considered, this really is a simple recipe and easy cleanup, too!
Let’s take a quick second to talk about our sponsor for this post, Mazola Corn Oil.
Is Corn Oil Healthy?
Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family.
*See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.
I like using Mazola Corn Oil when I’m cooking because, as you know, I grill a lot! Every night from spring to fall, our grill is fired up and cooking.
Is Corn Oil Good For Frying?
One thing you may not realize is that cooking oils have different smoke points. Because Mazola has a high smoke point of 450°F, it performs well in a variety of cooking applications, including grilling and stir-frying.
Once the smoke point is exceeded, the oil can affect the flavor of your food in a negative way.
Another reason I like using corn oil is the reduced saturated fats and cholesterol when substituting it in place of butter in some recipes. So, simple swaps can make things a whole lot better for you.
Sheet Pan Shrimp Fajitas
- Sheet pan
- 1 lbs medium shrimp
- 1 count green bell pepper
- 1 count orange bell pepper
- 1 count red bell pepper
- 1 count small red onion
- 2 count chili peppers optional for heat preference
- 4 tbsp Mazola Corn Oil
- 1 1/2 tbsp taco seasoning
- 6 count flour tortillas
- 6 tbsp plain yogurt
- 6 tbsp guacamole
- 1 count lime for additional flavoring
- Preheat oven to 425 degrees F.
- Slice vegetables thinly and toss in a bowl with 3 tbsp oil and 1 tbsp taco seasoning; place on a rimmed baking sheet that has been greased with Mazola Corn Oil. Bake for 10-14 minutes
- Meanwhile, devein the shrimp and remove the tails and toss them in the same bowl with 1 tbsp corn oil and 1/2 tbsp taco seasoning. Wrap tortillas in aluminum foil.
- After 10 to 14 minutes, remove the veggies from the oven and place the shrimp on top. Slide the sheet pan back into the oven. Alongside the sheet pan place the aluminum foil-wrapped tortillas on the oven rack. Bake for 8-10 minutes more or until the shrimp is cooked through.
- Remove from oven and assemble the fajitas. Top with guacamole, yogurt, and a squeeze of lime. – Enjoy!
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