Community recipe
Sheet-Pan Shrimp Fajitas with Pineapple-Lime Salsa
Smoky shrimp and sweet roasted peppers tuck into warm tortillas with a juicy, fresh pineapple-lime topping. An easy weeknight dinner with a bright, sunny finish.
- Serves
- 4
- Prep
- 15 min
- Cook
- 29 min
- Difficulty
- easy
Get ready
Ingredients
- 2 bell peppers
- 1 onion
- 1 tbsp olive oil
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.5 tsp kosher salt
- 1 cup fresh pineapple, peeled and cored
- 0.25 cup cilantro
- 1 lime
- 0.25 tsp kosher salt
- 1 lb raw peeled and deveined shrimp, peeled and deveined; thawed if frozen
- 1 tbsp olive oil
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.25 tsp kosher salt
- 8 small flour tortillas
Make it
Instructions
- 01
Line the pan, heat the oven, and season the vegetables
Line a large rimmed baking sheet with parchment paper, positioning a rack in the center of the oven, and preheat to 425°F (220°C). Wash and dry 2 bell peppers, then remove their stems and seeds and slice into thin strips. Peel 1 onion and slice it into thin wedges. Spread the vegetables across the lined pan, drizzle with 1 tbsp olive oil, and toss with 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp kosher salt. Arrange in a single layer; once the oven is hot, roast for 15 minutes, until the edges begin to brown. | Why: Lining the pan first prevents sticking, while the initial roast gives the vegetables a head start on caramelizing.
- 02
Mix the pineapple-lime salsa
While the vegetables roast, dice 1 cup fresh pineapple into small pieces and place in a bowl. Wash and dry 1/4 cup cilantro, chop it, and add it to the bowl. Wash 1 lime, cut it in half, and squeeze its juice over the mixture. Stir in 1/4 tsp kosher salt. Set aside so the flavors mingle while the remaining ingredients cook. | Why: The juicy, tangy salsa balances the smoky roasted filling.
- 03
Season and roast the shrimp
If frozen, thaw 1 lb raw peeled and deveined shrimp in a sealed bag submerged in cold water before continuing; drain and pat dry with paper towels. In a clean bowl, toss the shrimp with 1 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp kosher salt. After the vegetables have roasted for 15 minutes, remove the pan, turn the vegetables, and spread the shrimp among them in a single layer. Return to the 425°F (220°C) oven for 7–9 minutes, until the shrimp are opaque and firm and reach 145°F (63°C) in the thickest part. Remove the pan from the oven. | Why: Drying the shrimp helps the spices adhere, and adding them late keeps them tender.
- 04
Warm the tortillas and serve
Set a dry skillet over medium heat. Warm 8 small flour tortillas, one or two at a time, for 20–30 seconds per side, until pliable and lightly spotted; keep warm under a clean kitchen towel. Divide the shrimp and roasted vegetables among the tortillas, spoon the pineapple-lime salsa over the top, and serve immediately, 2 tortillas per person. | Why: Briefly warming the tortillas makes them flexible and keeps the filling hot at the table.
