Sheet Pan Shrimp Fajitas

4 standard portions

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Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 tablespoons fajita seasoning ( I used my homemade fajita mix)
• 1 teaspoon kosher salt
• 1.5 pounds shrimp (50 to 70 count per pound, peeled and deveined, (weight after peeling))
• 3 medium bell peppers (sliced)
• 1 medium 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

Method

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with foil or parchment paper if desired.
2. Add the sliced bell peppers and sliced red onion to a large sheet pan. Add the shrimp on top of the vegetables.
3. Sprinkle the fajita seasoning and kosher salt over everything. Drizzle with the olive oil.
4. Toss everything directly on the sheet pan until evenly coated, then spread into a single layer.
5. Bake for 8 minutes, or until the shrimp are pink and opaque and the vegetables are tender with lightly charred edges.
6. Remove from the oven and squeeze fresh lime juice over the top.
7. Sprinkle with chopped fresh cilantro.
8. Serve in warm tortillas topped with sour cream and pico de gallo.