Thursday, August 24, 2017

Sheet Pan Shrimp Fajitas

When my parents came to visit last month I tried to menu plan and I ended up with 5 pounds of shrimp in my freezer for various dishes I intended to make.
And then didn't.


So yeah.  Five pounds of shrimp.
Had to do something about that.

I used some of them making a batch of Fresh Vietnamese Spring Rolls last week, a pound of them last night in the Flounder Mediterranean- yet I still have more.

What to do, what to do...
Sheet Pan Shrimp Fajitas, that's what.

Who doesn't love fajitas?
Peppers, onions, protein...all perfectly seasoned and tucked into warm tortillas.
Throw in some sour cream, maybe some guac, beans, rice...you have yourself a pretty perfect meal!

This recipe is perfect with school back in session and nights getting a little busier- just toss everything together, mix with seasoning (I like to make my own, but store-bought is fine!), and throw it on a sheet pan.

10-12 minutes later the shrimp are perfectly cooked- throw in some refried beans (I always just doctor canned beans a little) and maybe some Spanish rice (Mahatma makes a really nice variety you can pull together quickly) and you're ready for dinner!

1 (1 oz) package fajita seasoning
1 Tbsp olive oil
1 1/2 lbs raw shrimp, peeled and deveined
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 red onion, sliced into strips
1 jalapeno pepper, sliced into rings

1. Preheat oven to 450 degrees F (230 degrees C).

2. Mix fajita seasoning and olive oil together in a gallon freezer bag. Add shrimp; toss to coat.  Add red bell pepper, yellow bell pepper, red onion, and jalapeno pepper; mix with shrimp and spread out evenly on sheet pan in single layer.

3. Roast in the preheated oven until shrimp are opaque, 8 to 12 minutes. Transfer shrimp to a serving plate.  Broil pepper mixture until lightly blackened, 2 to 3 minutes. Transfer to the serving plate with shrimp.

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