Get ready to re-invent fajita night with my recipe for sheet pan citrus rock shrimp fajitas. A medley of bell peppers, onions, homemade fajita seasoning and fresh citrus juices are tossed together on a sheet pan along with plump rock shrimp. Baked in the oven and done within a half hour–making it perfect gluten free quick weeknight dinner.
There’s no denying that we love Mexican food in our home. You can bet at least one meal a week will be Mexican if not two. Especially when I’m pregnant, I crave it more than any other style meal around. I make fajitas at least 1-2 times a month. My husband loves them. Me on the other hand… it’s probably my least favorite Mexican meal–that is until I created this until I created this sheet pan citrus rock shrimp fajitas recipe.
Table of contents
Directions
- Preheat oven to 425 degrees Fahrenheit.
- Mix the rock shrimp, julienne sliced bell peppers and onions, and garlic together in a bowl or Ziplock bag. Pour grapeseed oil on top, sprinkle with fajita seasoning and add the zest and juice of the orange and lime. Mix well.
- Spray two baking sheet with cooking spray. Then spread the shrimp, peppers, and onions on two baking sheets making sure not to crowd the food. Bake for 15 minutes or until shrimp are cooked through.
- During the last few minutes of cooking place the corn tortillas in the oven to warm up.
- Assemble fajitas and enjoy.
FAQs
You should have enough shrimp fajitas for four hungry adults. Don’t forget the toppings and sides!
I like to bake my rock shrimp fajitas for about 15 minutes at 450 degrees or until the shrimp is opaque in color.
Rock shrimp are a specie of prawn that tastes very similar to lobster. So think of lobster in a small shrimp size.
Tips & Tricks
- Prep Ahead – You can prep the dinner ahead of time and cut the bell peppers and onions and store the night before in the refrigerator. Store the cut vegetables in a Ziplock bag or storage container with a lid.
- Julienne Slicing – The key is to evenly julienne slice the bell peppers and then to use the OXO handheld mandoline to slice the onions. Thinly sliced onions will cook at the same rate as the bell peppers and rock shrimp; making the onions sweet and not over-powering and/or raw.
- Shrimp – If you can not find rock shrimp, do not worry! You can use medium to large shrimp in place of the rock shrimp.
- Overcrowding – You will notice this recipe calls for not one but two sheet pans. You don’t want to overcrowd your sheet pan or you’ll have to increase the cooking time. The vegetables and shrimp will let out some liquid and I found that if you overcrowd the pan you get soggy vegetables.
- Fajita Toppings – I love to add sour cream, guacamole, and shredded cheese to my fajitas. The sky is the limit to what toppings you can put on them.
Fajita Recipes
If you love fajitas you’ll love these other fajita recipes.
- Skillet Fajitas
- Vegetarian Fajitas
- Sheet Pan Citrus Chicken Fajitas
- Grilled Chicken Fajitas
- Grilled Steak and Shrimp Fajitas
- Grilled Steak Fajita Quinoa Bowls
Here are some of my favorite sides to go with fajitas…
- Mexican Rice
- Slow Cooker Ranchero Beans
- Mexican Street Corn Salad
- Slow Cooker Mexian Corn Cakes
- Homemade Salsa
- Cilantro Lime Yogurt Dip
If you make this sheet pan shrimp fajitas recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Sheet Pan Citrus Rock Shrimp Fajitas
Equipment
- Oven
Ingredients
- 1 lb. rock shrimp peeled, deveined and tails removed
- 1 red bell pepper julienne sliced
- 1 orange bell pepper julienne sliced
- 1 green bell pepper julienne sliced
- ½ red onion julienne sliced
- 2 cloves garlic minced
- 1 tablespoon grapeseed oil
- 2 tablespoons fajita seasoning
- ½ orange zested and juiced
- ½ lime zested and juiced
- 20 corn tortillas
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Mix the rock shrimp, julienne sliced bell peppers and onions, and garlic together in a bowl or Ziplock bag. Pour grapeseed oil on top, sprinkle with fajita seasoning and add the zest and juice of the orange and lime. Mix well.
- Spray two baking sheet with cooking spray. Then spread the shrimp, peppers, and onions on two baking sheets making sure not to crowd the food. Bake for 15 minutes or until shrimp are cooked through.
- During the last few minutes of cooking place the corn tortillas in the oven to warm up.
- Assemble fajitas and enjoy.
Notes
- Prep Ahead – You can prep the dinner ahead of time and cut the bell peppers and onions and store the night before in the refrigerator. Store the cut vegetables in a Ziplock bag or storage container with a lid.
- Julienne Slicing – The key is to evenly julienne slice the bell peppers and then to use the OXO handheld mandoline to slice the onions. Thinly sliced onions will cook at the same rate as the bell peppers and rock shrimp; making the onions sweet and not over-powering and/or raw.
- Shrimp – If you can not find rock shrimp, do not worry! You can use medium to large shrimp in place of the rock shrimp.
- Overcrowding – You will notice this recipe calls for not one but two sheet pans. You don’t want to overcrowd your sheet pan or you’ll have to increase the cooking time. The vegetables and shrimp will let out some liquid and I found that if you overcrowd the pan you get soggy vegetables.
- Fajita Toppings – I love to add sour cream, guacamole, and shredded cheese to my fajitas. The sky is the limit to what toppings you can put on them.
Nutrition
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