Sheet Pan Shrimp Fajitas

By MaryEllen

A simple spice blend, a single pan, and quick-cooking shrimp make this Mexican-restaurant favorite an any-night winner. Ole!

Ingredients

• 1 1/2 lb peeled shrimp, tails removed
• 3 bell peppers (green, red and orange), sliced into strips
• 1 onion, sliced
• 2 cloves garlic, chopped
• 2 Tbsp olive oil
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp salt
• 8 flour tortillas
• 2 limes, quartered, for squeezing
• Avocado, cheese, hot sauce, sour cream and cilantro, for topping

Preparation

Step 1

Preheat oven to 425°F.

In a large bowl combine shrimp, bell peppers, onion and garlic. Drizzle with olive oil and sprinkle with chili powder, cumin and salt. Toss together until well-coated.

Spread mixture onto a large, rimmed, foil-lined baking sheet, coated with cooking spray. Bake 10 minutes, then broil 2 minutes, until slightly browned.

Serve with flour tortillas and limes. Top with avocado, cheese, hot sauce, sour cream and cilantro, if desired.

Serves 4. Per serving: 488 cals, 16g fat, 214mg chol, 31g pro, 48g carbs, 7g sugar, 4g fiber, 1937mg sodium