Shrimp Fajitas

By May 22, 2017Recipes

Summer is almost here.  (I know technically, summer begins on June 21.)  To me, summer is the last day of school, graduation, Memorial Day weekend.  (We have a 2017 Graduate in the house!!). With Memorial Day right around the corner, you might have picnic or party plans.

This not might be a typical picnic recipe, Shrimp Fajitas?  It’s not even a grill recipe.  But it’s delicious and so very easy.  At least once you peel all the shrimp.

This recipe is a one pan wonder.  Everything is cooked together on a sheet pan.  Specifically, my half size bun pan from Johnnies.  I have 2 of these pans and I think I use them every single day.  I use them to roast veggies, I use them to cook chicken, I use them when I bake cookies.  They are they perfect size and very easy to clean.  They even sell covers for them, so I can even store my veggies, my chicken or my cookies on them.

Personally, I wouldn’t dream of buying shrimp anywhere but Johnnies.  The quality is consistently good and they have a large selection of sizes.  And, I do believe, this week shrimp (and most seafood) is on sale!

(The first time I made this recipe, I cooked the shrimp and the veggies together for 8 minutes.  While the fajitas were delicious, my family is sensitive to raw peppers and onions.  8 minutes was not long enough to thoroughly cook the veggies for my family.  So, I modified the recipe to cook the veggies longer by starting the veggies first.)

These plastic containers, with secure lids, are perfecting for marinating.  The lid is secure enough that I can shake and flip to ensure the seasoning and oil is evenly coated.

Shrimp Fajitas


  • 1 1/2 pounds of Johnnies EZ Peel shrimp, peeled and deveined (I prefer the 36/40 size)
  • 1 yellow bell pepper, sliced thin
  • 1 red bell pepper, sliced thin
  • 1 orange bell pepper, sliced thin
  • 1 1/2 tablespoons of extra virgin olive oil
  • 1 small onion, sliced thin
  • 1 teaspoon of salt
  • a “dash” of black pepper
  • 2 teaspoons of chili powder
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of smoked paprika
  • fresh squeezed lime juice
  • tortillas, warmed


  1. Preheat oven to 450 degrees.
  2. Mix spices together in a small bowl.  Toss the 3 bell peppers with the onion.  Divide the seasonings and the oil.  Use half for the bell pepper/onion mix.  Use the remaining seasonings and oil for the shrimp.
  3. Spray baking sheet with non stick cooking spray,  spread bell peppers and onion on baking sheet.
  4. Cook at 450 degrees for about 15 minutes. Add the seasoned shrimp to the baking sheet.  Bake an additional 10 minutes.  Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.
  5. Squeeze juice from fresh lime over fajita mixture and serve in warm tortillas.


*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  
Recipe found and adapted from

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