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Sheet Pan Shrimp Fajitas Exps Tohescodr22 221176 E12 16 8bSheet-Pan Shrimp Fajitas Recipe photo by Taste of Home

Sheet-Pan Shrimp Fajitas

TOTAL TIME: Prep: 30 min. Cook: 20 min. YIELD: 6 servings.
I love easy weeknight dinners such as this one. The sheet-pan shrimp fajitas come together so quickly and are customizable with your favorite toppings. —Carla Hubl, Hastings, Nebraska

Ingredients

  • 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 each medium green, sweet red and yellow peppers, cut into 1/2-inch strips
  • 1 sweet onion, cut into 1/2-inch strips
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 12 corn tortillas (6 inches), warmed
  • Optional: Lime wedges, crema, fresh cilantro and sliced avocado

Directions

  • 1. Preheat oven to 425°. In a large bowl, combine shrimp, peppers, onion and garlic. Drizzle with oil; sprinkle with chili powder, cumin and salt. Toss to coat. Spread evenly between 2 greased 15x10x1-in. baking pans.
  • 2. Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler.
  • 3. Broil shrimp mixture, 1 pan at a time, 3-4 in. from heat until vegetables are lightly browned and shrimp turn pink, 4-5 minutes. Serve in tortillas with toppings as desired.

Nutrition Facts

2 fajitas: 280 calories, 8g fat (1g saturated fat), 138mg cholesterol, 484mg sodium, 31g carbohydrate (5g sugars, 5g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

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