When it comes to weeknight dinners, washing a million pots and pans can seem so daunting to me. I have been into sheet pan dinners where everything can be tossed together, baked in the oven, and it tastes delicious! The beauty of cooking with shrimp is how FAST it cooks. It’s so good for a weeknight dinner because it’s fast, easy, and healthy too.

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Sheet Pan Shrimp Fajitas


  • 1 pound uncooked shrimp, peeled and deveined
  • 1 red onion, cut into slices
  • 2 bell peppers cut into slices
  • 1-2 zucchini cut into slices
  • 1-2 teaspoons taco seasoning
  • 1 teaspoon salt
  • 2-3 tablespoons olive oil
  • 4-6 tortillas
  • toppings: cheese, guacamole, salsa, hot sauce, whatever you like!
  • Quick lemony guacamole ingredients:
  • 2 avocados
  • 1 lemon
  • 1 tablespoons olive oil
  • salt and pepper to taste
  • 1/4 cup freshly chopped cilantro
  • 1/2 finely chopped jalapeno, optional


  • Place the sliced onion, peppers, and zucchini onto a baking sheet lined with aluminum foil.
  • Add the shrimp, olive oil, salt, and taco seasoning.
  • Toss everything together and spread into an even layer on the pan.
  • Bake it at 450 for about 15 minutes or until the shrimp are cooked.
  • For more of a “char” on the veggies, cook those for about 10 minutes without the shrimp first and then add the shrimp to the pan, toss around a bit, and then cook in the oven for another 8-10 minutes or until the shrimp are cooked.
  • I like to serve this with flour or corn tortillas, cheese, guacamole, and some salsa. Depending on the day, I like to add some hot sauce as well.
  • For an easy guacamole that I don’t even think can be categorized as “guacamole,” I just mash up avocados and add tons of fresh lemon juice, a sprinkle of salt and pepper, some chopped jalapeño, cilantro, and olive oil. I use this as a dip for chips or added onto fajitas and tacos….or just about anything!
Author: Maria Provenzano
Course: Main Course
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