Description
Delicious shrimp fajitas made with fresh vegetables and a homemade fajita seasoning.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons fajita seasoning (I used my homemade fajita mix)
- 1 teaspoon kosher salt
- 1 pound shrimp (50 to 70 count per pound, peeled and deveined, weight after peeling)
- 3 medium bell peppers (sliced)
- 1 medium red onion (sliced)
- Fresh lime juice (for serving)
- Fresh cilantro (chopped, for serving)
- 8 small flour tortillas (warmed)
- 1 cup sour cream
- 1 cup pico de gallo
Instructions
- Preheat the oven to 425°F (220°C). Line a large sheet pan with foil or parchment paper if desired.
- Add the sliced bell peppers and sliced red onion to a large sheet pan. Add the shrimp on top of the vegetables.
- Sprinkle the fajita seasoning and kosher salt over everything. Drizzle with the olive oil.
- Toss everything directly on the sheet pan until evenly coated, then spread into a single layer.
- Bake for 8 minutes, or until the shrimp are pink and opaque and the vegetables are tender with lightly charred edges.
- Remove from the oven and squeeze fresh lime juice over the top.
- Sprinkle with chopped fresh cilantro.
- Serve in warm tortillas topped with sour cream and pico de gallo.
Notes
- For best flavor, allow the fajita seasoning to marinate on the shrimp for at least 15 minutes before cooking.
- Feel free to substitute with your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 fajita
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg