Shrimp Sheet Pan Fajitas
Shrimp, peppers and onions, roasted in the oven and served in tortillas with cilantro lime sour cream.
Servings: 6 servings
Calories: 343kcal
Ingredients
For the fajita filling:
- 1 1/2 pounds shrimp peeled and deveined (and thawed if frozen)
- 1 red pepper thinly sliced
- 1 orange pepper thinly sliced
- 1 yellow pepper thinly sliced
- 1 medium onion thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2-3 tablespoons chopped fresh cilantro
- Tortillas lime wedges, sour cream, guacamole and cilantro lime sour cream, for serving
For the cilantro lime sour cream:
- 1 cup sour cream
- 1/3 cup green salsa
- 1/3 cup cilantro
- 1-2 tablespoons lime juice
- 1 clove garlic
Instructions
- Preheat oven to 425 degrees. Spread shrimp and sliced peppers on a large sheet pan and drizzle with olive oil.
- Sprinkle with chili powder, cumin, garlic powder, cayenne, salt and pepper. Toss to coat the shrimp and veggies evenly with seasoning.
- Bake for about 8-10 minutes, or until shrimp are pink and cooked through. For more charred fajitas, broil for an additional 2-3 minutes. Remove from the oven and sprinkle with chopped cilantro.
- While the shrimp cooks, make the cilantro lime sour cream by combining all of the ingredients in a food processor or blender and mixing well.
- Serve shrimp filling in warm tortillas with cilantro lime sour cream, lime wedges, sour cream, guacamole, or your favorite fajita toppings.
Nutrition
Serving: 1g | Calories: 343kcal | Carbohydrates: 21g | Protein: 29g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 264mg | Sodium: 1622mg | Fiber: 3g | Sugar: 4g