Sheet Pan Shrimp Fajitas

July 16, 2019

Stella Star Ingredient: Avocado Crema


Sheet Pan Shrimp Fajitas

Ingredients

  • 1 1/2 pounds large shrimp, peeled and deveined

  • 1 yellow bell pepper, seeds removed and thinly sliced

  • 1 red bell pepper, seeds removed and thinly sliced

  • 1 orange bell pepper, seeds removed and thinly sliced

  • 1 serrano chili, seeds removed and finely diced

  • 1 red onion, thinly sliced

  • Zest and juice of one lime

  • 2 teaspoons lime juice

  • 1 garlic clove, grated

  • 1 teaspoon paprika

  • 1/2 teaspoon granulated sugar

  • 1 teaspoon ground cumin

  • 2 teaspoons chili powder

  • 2 tablespoons olive oil

  • 1/2 teaspoon kosher salt to taste

  • Freshly ground black pepper

  • Lime wedges, cilantro, guacamole, salsa and sour cream for garnish

  • 8 tortillas, toasted

  • Avocado crema:* Stella Star Ingredient

  • 1/2 cup Greek yogurt

  • 1/2 avocado

  • Zest and juice of one lime

  • 1/2 teaspoon kosher salt

  • 1/4 cup cilantro leaves

Instructions

  1. Preheat oven to 450°F, and prepare a large rimmed baking sheet with a drizzle of olive oil.

  2. In a large mixing bowl, combine all ingredients until vegetables and shrimp are evenly coated.

  3. Evenly disperse the seasoned shrimp and vegetable mixture on the prepared sheet tray and bake for about 10 minutes.

  4. Turn up the heat to broil, and cook for another 5 minutes or so until the shrimp is pink and firm and the vegetables begin to get a nice char.

  5. Pulse all crema ingredients in the bowl of a small food processor or blender until smooth.

  6. Toast the tortillas over an open flame until charred on the edges, and serve everything on the sheet tray. Serve with crema, salsa and desired condiments!

Sheet Pan Shrimp Fajitas