Name: Sheet Pan Shrimp Fajitas
Cook time: 25 min
Total time: 25 min
Yield: Yield: 4
Cuisine: Lunch or Dinner
Ingredients: 3 bell peppers, seeded and sliced; 1 yellow onion, sliced; 3 cloves garlic, minced; 1/2 teaspoon sea salt; 1/2 teaspoon ground pepper; 1 Tablespoon olive oil; 1 lb. fresh shrimp, peeled and deveined; 1/2 Tablespoon olive oil; 1 Tablespoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon onion powder; 1/4 teaspoon sea salt; 5–6 tortillas; salsa, avocado and cilantro, for serving

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Category: Recipes

Cuisine: Lunch or Dinner

Total: 25 minutes

Servings: Yield: 4

Ingredients

3 bell peppers, seeded and sliced
1 yellow onion, sliced
3 cloves garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
1 Tablespoon olive oil
1 lb. fresh shrimp, peeled and deveined
1/2 Tablespoon olive oil
1 Tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon sea salt
5–6 tortillas
salsa, avocado and cilantro, for serving

Instructions

Preheat oven to 425°.
Toss bell peppers and onion with garlic, salt, pepper, and olive oil. Add to a sheet pan and cook for 10-12 minutes.
While onions and peppers are cooking, toss shrimp with olive oil, chili powder, cumin, onion powder and salt.
Remove onions and peppers from oven, toss and push to one side of the baking sheet. Add shrimp to the other side of the sheet and return to the oven. Cook for another 10 minutes or until shrimp are no longer translucent and cooked through.
Serve shrimp and veggies in warm tortillas with salsa, avocado and cilantro on top.

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RADD CrossFit

Sheet Pan Shrimp Fajitas

Ingredients

Instructions

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