Sheet Pan Shrimp Fajitas
Serves 410 mins prep25 mins cook
EASY, ready in 30 minutes, tastes AUTHENTIC, and made on ONE sheet pan to keep things simple – especially on busy nights!! You don't need to go out to a Mexican restaurant when you can make fajitas this GOOD and healthier at home!!
0 servings
What you need
Instructions
Vegetables -1 Preheat oven to 425F (use Convection if you have it), line half sheet pan with foil for easier cleanup if desired, and add the peppers, onions, evenly drizzle with the olive oil, and evenly sprinkle the chili powder, cumin, Mexican oregano, smoked paprika, garlic powder, salt, pepper, and using your hands, toss to evenly coat. -1 Bake for about 20 minutes, or until vegetables are soft, tender, and mostly done. Midway through cooking, stir the ingredients and rotate the pan to ensure even cooking. Shrimp -1 While vegetables are baking, to a small bowl add the shrimp, olive oil, all remaining spices, and toss lightly to coat. -1 After vegetables have baked about 20 minutes, add the shrimp to the sheet pan, and bake for 5 minutes, or until shrimp are just done. Don't overbake or they will be tough and rubbery. Shrimp are done with they are firm, opaque and light pink. -1 Optionally garnish with cilantro, lime juice, add the filling mixture to the tortillas, and serve immediately.View original recipe