Sheet Pan Shrimp Fajitas

My cookie sheets are the workhorse of my kitchen.  They're responsible for safely transporting all of the cookies in and out of my oven but they have to function as more than a means of food transport.  I bake a lot of meals on my cookie sheets and they have to distribute the heat evenly so that everything browns perfectly without burning our dinner to a crisp. 

Cookie sheets are essential to baking great cookies but if you're only using them for that one purpose, you're underutilizing this piece of essential kitchen equipment.  The proper term for them is actually baking sheet and that more accurately describes their purpose.  ​​Oven roasted bacon, slab pies, pumpkin rolls, sheet cakes, cinnamon rolls, cookie bars, roasted vegetables and meats are all things that I make on my cookie/baking sheets.

Sheet pan dinners have actually become one of my favorite things to make and I must not be the only person who's discovered them because I see them all over the internet now.  After all, what could be easier than cooking an entire meal on one foil lined baking sheet?  They're easy to prepare, easy to clean up and delicious to eat.  

These Sheet Pan Shrimp Fajitas are just one of the incredible sheet pan meals that I make on a regular basis.  Shrimp, peppers, onions and a spicy crema sauce - what could be better?  I'm a fan of corn tortillas but if you prefer flour tortillas - you could certainly swap them out.  

Sheet Pan Shrimp Fajitas
1 pound peeled shrimp
​2 red bell pepper, sliced
1 orange bell pepper, sliced
1 cup sliced poblano chile
1 cup red onion, sliced
1/4 cup olive oil
1 Tablespoon chili powder
1 teaspoon cumin
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon coriander
3/4 cup sour cream
1 Tablespoon cilantro
1 Tablespoon jalapeno, chopped
1/4 teaspoon lime zest
1 Tablespoon lime juice
1 clove garlic, minced
1/4 cup cilantro leaves
​tortillas

Toss together shrimp, bell peppers, poblano, onion, oil, chili powder, cumin, salt and coriander.  

Place on foil lined baking sheet. 

Roast in a 400 degree oven for 9-10 minutes.  

Transfer shrimp to another bowl.  Cover to keep warm. 

Broil remaining vegetables until slightly charred. 

Stir together sour cream, cilantro, jalapeno, lime juice and zest and garlic.

Spoon shrimp and vegetables into warm tortillas.  

Serve with lime wedges and sauce. 

I got my first cookie sheets as a wedding gift over 25 years ago and I really never appreciated or gave them a second thought until out of necessity, I had to replace them.   I had sticker shock when I realized just how much they cost so like a fool, I opted for some very inexpensive baking sheets.  The new and cheaper cookie sheets lasted only 2 short weeks in my busy kitchen.  Quite simply, they didn't hold up to the work that I threw at them.  They were thin and flimsy and everything that I put on them, burned to a crisp.  Within the month, I swapped my new, inexpensive cookie sheets out for some that would stand the test of time.  

​Ciao!

Click here for a printable version of this recipe