Sheet Pan Shrimp Fajitas
These easy sheet pan shrimp fajitas are your answer to what's for dinner! Ready in about 30 minutes!
Servings 4
Calories 350kcal
Equipment
Ingredients
- 1 ¼ pounds shrimp peeled and deveined
- 1 red bell pepper sliced
- 1 orange bell pepper sliced
- 1 cup poblano chilies sliced
- 1 cup red onion sliced
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ¾ teaspoon kosher salt divided
- ½ teaspoon ground coriander
- ¾ cup sour cream can use reduced fat
- 1 tablespoon fresh cilantro chopped
- 1 tablespoon jalapeno pepper seeded, finely chopped
- ¼ teaspoon lime zest
- 1 tablespoon lime juice
- 1 clove garlic grated
- 8 6-inch corn tortillas or flour
Instructions
- Preheat the oven to 400.
- Line baking sheet with aluminum foil.
- On the lined baking sheet toss together the shrimp, bell peppers, poblano, onion, oil, chili powder, cumin, ⅝ teaspoon salat, and coriander.
- Roast for 9-10 minutes or until shrimp are cooked through.
- Remove shrimp and place on plate, tented with foil to keep warm.
- Turn the oven to broil and broil the veggies until they are slightly charred, about 3- 4 minutes.
- In a small bowl, combine the sour cream, cilantro, jalapeño, lime zest, lime juice, garlic and ⅛ teaspoon salt.
- Warm tortillas either in the microwave, oven or quickly char on a gas flame.
- Spoon the shrimp and veggies into a tortilla and top with the sour cream mixture.
Video
Notes
Can use flour tortillas.
Can use whatever peppers you have, green, red, orange or a combination.
Serve with extra cilantro and lime wedges if desired.
Nutrition
Calories: 350kcal | Carbohydrates: 37g | Protein: 6g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 22mg | Sodium: 536mg | Potassium: 528mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3140IU | Vitamin C: 139mg | Calcium: 122mg | Iron: 2mg