Sheet Pan Shrimp Fajitas

A beautifully colored not to mention tasty + simple + quick one dish meal.

stock photo / will update photo next time I make them

Sheet Pan Shrimp Fajitas

1 ¼ pound large raw shrimp, peeled, deveined + washed

1 red bell pepper, sliced

1 orange bell pepper, sliced

1 cup poblano pepper, sliced

1 cup red onion, sliced

3 Tablespoons olive oil

1 Tablespoon chili powder

1 teaspoon ground cumin/cumino

¾ teaspoon pink Himalayan salt

¾ cup sour cream

1 Tablespoon fresh cilantro, chopped

1 Tablespoon fresh jalapeño, seeded + finely chopped

¼ teaspoon lime zest

1 Tablespoon fresh lime juice

1 small garlic clove, grated

8 tortillas, warmed (we prefer Siete's Almond Flour Tortillas)

¼ cup packed fresh cilantro leaves

2 limes, cut into wedges

Place oven racks in center + upper third of oven. Preheat oven to 400 degrees F. Toss together shrimp, bell peppers, poblano, onion, olive oil, chili powder, cumin/cumino, + ⅝ teaspoon salt on a baking sheet lined with parchment paper. Place on middle rack in oven + roast until shrimp are cooked through, 9 to 10 minutes. Transfer shrimp to a plate, reserving remaining veggie mixture on baking sheet. Cover shrimp to keep warm. Turn broiler on High. Broil veggies on upper oven rack until slightly charred, about 3 to 4 minutes. Set aside. Stir together sour cream, chopped cilantro, jalapeño, lime zest + juice, garlic, + rest of salt in a bowl to use as a drizzle sauce. Spoon shrimp + veggies evenly onto warm tortillas; top with sour cream mixture. Garnish with cilantro leaves + serve with lime wedges.

You can't hardly beat an easy dinner wrapped in a tortilla!

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