Sheet Pan Shrimp Fajitas
Sounds good, shrimp and peppers together is a good combination. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Sheet
Ingredients
Main Ingredients
- 750 grams shrimp, peeled, deveined, tail removed, (1½ lb)
- 1 yellow bell pepper, halved, thinly sliced
- 1 red bell pepper, halved, thinly sliced
- 1 green bell pepper, halved, thinly sliced
- 2 Bird's Eye Chilis, seeded, finely chopped
- 1 red onion, halved, thinly sliced
- 1 lime, zest and juice
- 2 teaspoons fresh lime juice
- 1 clove garlic, grated
- 1 teaspoon paprika
- ½ teaspoon sugar
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 2 tablespoons olive oil
- salt and black pepper
For Serving
- 8-10 flour tortillas, toasted
Optional Items as Desired
- lime wedges
- fresh cilantro, chopped
- guacamole
- salsa, Shortcut
- sour cream, Shortcut
- Cheddar cheese, shredded
Instructions
- Preheat oven to 230° C (450° F), and prepare a large rimmed baking sheet with a drizzle of olive oil.
- In a large mixing bowl, combine all the Main Ingredients until vegetables and shrimp are evenly coated.
- Evenly disperse the seasoned shrimp and vegetable mixture on the prepared sheet tray and bake for about 10 minutes.
- Turn the heat up to broil, and cook for another 5 minutes or so until the shrimp is pink and firm and the vegetables begin to get a nice char.
- Toast the tortillas over an open flame until charred on the edges, and serve everything on the sheet tray. Serve with desired optional toppings.
Notes
Go with medium white shrimp for 1bout 150 Baht/750 grams. For 8 servings, this is about 60 cents per serving.
Shortcuts: Salsa, Sour Cream.
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