Sheet Pan Shrimp Fajitas
"This is out of our local grocery store magazine...while the shrimp and veggies cook, set the table and dice some avocado...serve with chips and salsa..."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (248.5 g)
- Calories 198.4
- Total Fat - 8.7 g
- Saturated Fat - 1.2 g
- Cholesterol - 142.8 mg
- Sodium - 1116.1 mg
- Total Carbohydrate - 14.1 g
- Dietary Fiber - 3.9 g
- Sugars - 7.2 g
- Protein - 17.2 g
- Calcium - 106.4 mg
- Iron - 1.5 mg
- Vitamin C - 81.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 500°F.
Step 2
In small bowl, combine chili powder, garlic powder, paprika, cumin and salt.
Step 3
On sheet pan, toss shrimp, red onion, peppers, oil and seasoning mixture until combined. Spread in single layer on pan. Bake 8 minutes, until shrimp are tender but firm and edges of vegetables are charred.
Step 4
Drizzle lime juice over shrimp and vegetables, sprinkle with cilantro and serve immediate with avocado and tortillas. Refrigerate any leftover.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the peppers, make sure to pick ones that are firm and brightly colored.
- For a gluten-free option, use gluten-free tortillas instead of regular.
- Substitute the chili powder with a combination of garlic powder, oregano, and cayenne pepper for a more complex flavor. The benefit of this substitution is that it allows for a more varied flavor profile that will add a bit more depth and complexity to the dish.
- Substitute the olive oil with avocado oil for a healthier option. The benefit of this substitution is that it provides a healthier option that is still high in healthy fats, while also having a higher smoke point than olive oil.
Grilled Shrimp Fajitas Heat a grill to medium-high heat. Place the shrimp, onion, peppers, oil and seasoning mixture in a large bowl and toss until combined. Grill the shrimp and vegetables for 8-10 minutes, until the shrimp are cooked through and the vegetables are lightly charred. Drizzle the lime juice over the shrimp and vegetables, sprinkle with cilantro and serve with avocado and tortillas.
Mexican Rice: This traditional Mexican side dish is a great accompaniment to the Sheet Pan Shrimp Fajitas. It is made with long-grain rice, garlic, onion, and tomato sauce and is flavored with cumin, chili powder, and oregano. It is a delicious and flavorful accompaniment to the shrimp and veggies!
Black Bean Salad: This simple and flavorful black bean salad is a great accompaniment to the Sheet Pan Shrimp Fajitas. It is made with black beans, tomatoes, red onion, cilantro, and lime juice and is seasoned with cumin, chili powder, and oregano. It is a healthy and delicious side dish that adds a delicious contrast of flavors to the shrimp and veggies!
FAQ
Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp for this recipe. Just make sure to thaw it completely before using and pat dry with a paper towel to remove any excess moisture.
Q: How long should I cook the shrimp?
A: The cooking time for the shrimp will depend on the size of the shrimp. Generally, small to medium shrimp will take about 2-3 minutes to cook, while large shrimp will take about 4-5 minutes.
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Fun facts:
The chili powder used in this recipe is said to have been invented by an American pharmacist named William Gebhardt in 1896. He was the first to produce a chili powder blend using cumin, oregano, and other spices.
Fajitas were popularized in the United States in the 1970s by a Texas restaurateur named Sonny Falcon. He is credited with introducing the dish to the mainstream and is often referred to as the "Fajita King".