Sheet-Pan Shrimp Fajitas

Total Time

Prep: 30 min. Broil: 5 min./batch

Makes

6 servings

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.

Sheet-Pan Shrimp Fajitas Tips

Should you remove the shrimp tails before baking the fajita mixture?

You don't have to remove the shrimp tails for this sheet-pan dinner. Just make sure they're peeled and deveined before cooking.

What's the best way to warm up tortillas for sheet-pan shrimp fajitas?

Warm your corn tortillas by using a tortilla warmer or place them in a hot skillet over medium-high heat. Once each one is warm and brown spots are forming, flip and warm the other side. Store them in aluminum foil to keep them warm for longer.

What else can you put on sheet-pan shrimp fajitas?

There are so many ways to dress up fajitas! Add sliced jalapenos, cotija cheese or sour cream for some extra flavor.

—Christina Herbst, Taste of Home Assistant Digital Editor

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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