# Sheet Pan Shrimp Fajitas 4 portions · US measures · unverified · 10 min publisher preparation · 20 min Sheet Pan Shrimp Fajitas, adapted from Christina Cherrier. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Preheat oven to 400°F; prepare a rimmed baking sheet.
Cook shellfish until the flesh is pearly white and opaque.
1 lb Shrimppeeled and deveined	Toss shrimp and sliced vegetables in oil, garlic and mixed seasonings; spread on oiled sheet	Roast at 400°F 8–10 min, toss halfway; optional last-2-min broil; finish with citrus/cilantro
⅓ count Red bell peppercut into strips
⅓ count Green bell peppercut into strips
⅓ count Yellow bell peppercut into strips
⅓ count Yellow onionmedium, sliced · Malformed source “1/2 1 medium”; interpreted as half of one medium onion.
⅔ tsp Dried garlic
1 ⅓ tsp Ancho chili powder
1 tsp Ground cumin
⅔ tsp Ground paprika
⅓ tsp Ground coriander
⅓ tsp Salt and freshly ground black pepperSource combines salt and pepper under one amount; their separate amounts are unspecified.
2 tbsp Olive oil
1 ⅓ tbsp Fresh lime or lemon juice
2 tbsp Chopped cilantro

## Ingredients - 1 lb Shrimp — peeled and deveined - ⅓ count Red bell pepper — cut into strips - ⅓ count Green bell pepper — cut into strips - ⅓ count Yellow bell pepper — cut into strips - ⅓ count Yellow onion — medium, sliced. Malformed source “1/2 1 medium”; interpreted as half of one medium onion. - ⅔ tsp Dried garlic - 1 ⅓ tsp Ancho chili powder - 1 tsp Ground cumin - ⅔ tsp Ground paprika - ⅓ tsp Ground coriander - ⅓ tsp Salt and freshly ground black pepper. Source combines salt and pepper under one amount; their separate amounts are unspecified. - 2 tbsp Olive oil - 1 ⅓ tbsp Fresh lime or lemon juice - 2 tbsp Chopped cilantro ## Equipment - Oven - Pans ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Step 1.** Heat oven to 400°F. Lightly oil a rimmed baking sheet using a small share of the listed oil. Mix the chili powder, cumin, paprika, coriander, salt and pepper. 2. **Step 2.** Arrange pepper strips and sliced onion on the sheet; add shrimp, dried garlic and seasoning. Drizzle the remaining oil and toss, then spread in an even layer. 3. **Step 3.** Roast 8–10 minutes, tossing halfway, until shrimp are cooked through and vegetables tender. For more browning, broil during the last 2 minutes. 4. **Step 4.** Finish with citrus juice and cilantro. The source suggests warm tortillas and other toppings; these are optional accompaniments with no listed amounts. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated. Known allergens for these plates: shellfish. Check product labels and cross-contact. ## First-cook checks and limits - Onion line reads “1/2 1 medium yellow onion”; interpreted as half of one medium onion. - Tortillas, chili-flake garnish and toppings occur only in instructions and have no ingredient quantities; they are optional accompaniments not included in the listed ingredient amounts. - Sheet oil uses the listed olive oil; source separately says lightly oil without an amount. - Ingredient quantities are scaled from 6 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Christina Cherrier. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Christina Cherrier: Sheet Pan Shrimp Fajitas](https://www.eatwell101.com/sheet-pan-shrimp-fajitas-recipe) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-sheet-pan-shrimp-fajitas/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.