Shrimp and Scallop Sheet Pan Fajitas
A quick weeknight dinner made with one pan and takes only 30 minutes. Shrimp and Scallop Sheet Pan Fajitas are the best seafood fajita recipe.
Shrimp, scallops, peppers and some of the best (and classic) fajita seasonings make up this quick and easy weeknight dinner. Just a few ingredients and one sheet pan and you’ll have my favorite seafood fajitas ready to serve. Get ready to wow your family with my Shrimp and Scallop Sheet Pan Fajitas!
HOW TO MAKE THEM
1) Prep a sheet pan by lining it with parchment paper. Using a cutting board, slice up the peppers and onions. Place them in a mixing bowl, add all the seasonings, and toss together. Pour onto the lined sheet pan.
2)To prep the shrimp and scallops, follow the instructions on the bag. I prefer to keep them frozen until right before use. So using a colander I run them under cool water until thawed. Pat dry with a paper towel. Add to the sheet pan and spread them evenly out.
3)Place the sheet pan in the oven and bake for 20 minutes or until peppers have started to soften. Remove from oven and serve.
HOW TO SERVE:
1)In a corn shell. Crisp up a corn shell in a small skillet with a small amount of avocado oil. For a little twist to the corn shell fajita, add a squeeze of fresh lime while the corn shell is crisping up.
2)Whole30 option: Create a fajita salad with romaine lettuce chopped up as the base of the salad. Next, add the cooked peppers, onions, shrimp, and scallops. Add a squeeze of lime juice on top.
3)Add cooked cauliflower-rice to a plate, add the peppers, shrimp, onions, and scallops to the plate and enjoy!
- 1 yellow pepper
- 1 red pepper
- 1 orange pepper
- 1 green bell pepper
- 1 small red onion
- 4-6 garlic cloves
- 1 pkg shrimp (cooked and de-veined)
- 1 pkg scallops
- 2 Tbsp avocado oil
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp sea salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 limes
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Preheat oven to 350 degrees. Prep a sheet pan by lining it with parchment paper. Using a cutting board, slice up the peppers and onions. Place them in a mixing bowl, add the avocado oil, cumin, paprika, sea salt, onion and garlic powders. Toss together. Pour onto the lined sheet pan.
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To prep the shrimp and scallops, follow the instructions on the bag. I prefer to keep them frozen until right before use. Using a colander I run them under cool water until thawed. Pat dry with a paper towel. Add to the sheet pan and spread them out evenly.
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Cut the limes into wedges. Using 3-4 wedges squeeze out the fresh juice onto all the ingredients on the sheet pan.
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Place the sheet pan in the oven and bake for 20 minutes or until peppers have started to soften. Remove from oven and serve.
For different ways to serve the fajitas, see post above for options.
Store leftovers in an airtight container in the fridge for up to 5 days.
USED IN THIS RECIPE:
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