Sheet Pan Shrimp Fajitas
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Serving Size: 1 1/2 fajita
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet(s) or coat with nonstick spray. Note: You will need 2 baking sheets for 5+ servings.
- CHILI POWDER MIXTURE: In a small bowl, combine chili powder, cumin, oregano, paprika, salt and pepper.
- Place bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in 2 tablespoons olive oil and half the CHILI POWDER MIXTURE; gently toss to combine.
- Place into oven and bake for 10 minutes, or until the vegetables are beginning to soften.
- In a large bowl, combine shrimp and remaining 1 tablespoon olive oil and CHILI POWDER MIXTURE.
- Working carefully, move vegetables onto one side of the baking sheet. Place shrimp onto the opposite side of the baking sheet in a single layer.
- Place into oven and bake just until shrimp are pink, firm and cooked through, an additional 6-8 minutes. Stir in cilantro and lime juice.
- Serve immediately with tortillas.
Cook Times
Ingredients
Ingredients
- avocado oil cooking spray
Chili Powder Mixture:
- 4 teaspoon chili powder
- 5 teaspoon ground cumin
- 5 teaspoon dried oregano
- 2.5 teaspoon smoked paprika
- 2 teaspoon Kosher salt
- 2 teaspoon freshly ground black pepper
For the filling:
- 3 red bell pepper cut into strips
- 3 yellow bell pepper cut into strips
- 2 orange bell pepper cut into strips
- 3 sweet onion cut into 1/2-inch wedges
- 8 clove garlic minced
- 8 tablespoon extra virgin olive oil divided
- 4 pound U21-25 raw shrimp peeled and deveined
- 3/4 cup fresh cilantro chopped
- 2 tablespoon lime juice freshly squeezed
Optional:
- 15 8 inch flour or corn tortillas warmed
Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Oven, Sharp Knives, TongsReheating/Serving Instructions
Heat mixture in a saute pan over medium heat until heated through. Warm totillas in the microwave, covered, until heated through.
Nutrition
Calories: 438kcal | Carbohydrates: 40g | Protein: 31g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 1851mg | Potassium: 663mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2860IU | Vitamin C: 149mg | Calcium: 228mg | Iron: 4mg
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