Easy Sheet Pan Shrimp Fajitas
Ingredients
The shrimp and vegetables
-
1
lb
shrimp, peeled and deveined
-
½
teaspoon
cumin
-
½
teaspoon
smoked paprika
-
¼
teaspoon
ancho chili powder
-
¼
teaspoon
garlic powder
-
1
each
red pepper, julienned
-
1
each
yellow pepper, julienned
-
1
each
poblano pepper, julienned
-
½
cup
sliced yellow onion
-
1
tablespoon
olive oil
-
to taste
salt
Pico de Gallo
-
2
large
roma tomatoes, finely diced
-
¼
cup
finely diced red onion
-
¼
cup
chopped fresh cilantro
-
2
cloves
garlic, minced
-
1
tablespoon
diced jalapeno
-
1
tablespoon
lime juice
-
to taste
salt
Instructions
- Prepare the Pico de Gallo by mixing tomatoes, red onion, cilantro, garlic, jalapeno, lime juice, and salt in a bowl.
- Preheat the oven to 400°F.
- In a bowl, combine red, yellow, and poblano peppers with onion, olive oil, and salt, and toss to coat.
- In another bowl, mix cumin, smoked paprika, ancho chili powder, and garlic powder, then season the shrimp with this spice blend.
- Place the seasoned shrimp and pepper mixture on a baking sheet.
- Bake for 10-12 minutes until the shrimp are cooked through and slightly browned.
- Serve on a bed of rice, in tortillas, or in lettuce cups, topped with avocado and Pico de Gallo.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
15g
Total protein
25g
Sodium
300mg
Cholesterol
200mg
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