Sheet-Pan Shrimp Fajitas

Name: Sheet-Pan Shrimp Fajitas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: North America, Southwest
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

Total Time Prep: 30 min. Cook: 20 min.

Yield 6 servings

Test Kitchen Approved

Enjoy these easy sheet-pan shrimp fajitas for a south-of-the-border dinner with a taste of the sea.

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

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.
Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler.
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.

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

Recipe Creator