Name: Sheet Pan Shrimp Fajitas with Tomato, Avocado, Cilantro & Lime
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 1 small bunch cilantro; 3 cloves garlic; 1 ½ limes; 3 orange bell peppers; ¾ cup plain Greek yogurt; 1.02 kg raw peeled shrimp, fresh or frozen; 1 ½ medium red onions; 18 small flour tortillas; 3 tomatoes; 3 yellow bell peppers; black pepper; chili powder; cumin, ground; extra virgin olive oil; paprika; salt

Sheet Pan Shrimp Fajitas with Tomato, Avocado, Cilantro & LimeSheet Pan Shrimp Fajitas with Tomato, Avocado, Cilantro & Lime — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ avocados

1 small bunch cilantro

3 cloves garlic

1 ½ limes

3 orange bell peppers

¾ cup plain Greek yogurt

1.02 kg raw peeled shrimp, fresh or frozen

1 ½ medium red onions

18 small flour tortillas

3 tomatoes

3 yellow bell peppers

black pepper

chili powder

cumin, ground

extra virgin olive oil

paprika

salt

Instructions

Preheat oven to 205°C (400°F).

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Wash and dry the fresh produce.

In a small bowl, mix together the spices; set aside.

Seed and slice bell peppers into thin strips; transfer to a large bowl.

Peel and mince garlic. Peel and thinly slice onions into half rings; transfer both to the bowl with the peppers.

Add oil and approximately ⅔ of the spice mixture to the bowl with the veggies; toss to combine. Divide veggies between 2 large baking sheet pans; place in the oven and bake until slightly soft, 10-12 minutes.

Meanwhile, transfer shrimp to the bowl used for the veggies. Add more oil and remaining spice mix; toss to coat and set aside.

Medium dice tomatoes and slice limes into wedges. Transfer both to a plate.

Halve and pit the avocados. Slice thinly while still in skin, then scoop out; add to the plate.

Shave cilantro leaves off the stems; discard the stems and mince the leaves.

Remove veggies from the oven and toss. Layer shrimp on top and return to the oven; bake until shrimp are opaque and cooked through, 8-10 more minutes. Remove from oven.

Meanwhile, warm tortillas in a skillet, oven, or microwave (optional).

To serve, divide shrimp and veggies between plates and garnish with cilantro. Serve with tortillas, tomato, avocado, yogurt, and lime wedges. Enjoy!

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