Gluten Free Sheet Pan Shrimp Fajitas
Sheet pan dinners are a weeknight lifesaver, and this smoky shrimp and pepper situation is one of the best versions out there. A trio of colorful bell peppers and red onion roast until their edges char and caramelize, while plump shrimp cook right on the same pan in under ten minutes — no extra dishes, no fuss. The marinade is built entirely from spices, olive oil, and fresh lime juice, so every ingredient is naturally free of gluten without any substitutions or workarounds. That's the beauty here: nothing has been swapped out or compromised, which means the flavors are bold and completely unapologetic. Fajitas can be a minefield when you're eating out or grabbing a spice packet off the shelf, but making the seasoning blend yourself puts you fully in control. Wrapped up in warm, lightly charred tortillas and finished with cilantro and a squeeze of lime, this feeds four people in a way that feels festive enough for the weekend but easy enough for a Tuesday.
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Learn more →Ingredients
4 servings
For the fajitas
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium red onion, thinly sliced
- 3 tbsp olive oil
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 ½ tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
For serving
- 8 gluten free tortillas (6-inch)
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Position a rack in the upper third of the oven and preheat to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with foil or parchment.
- 2
In a large mixing bowl, whisk together the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using) until combined.
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