Sheet pan shrimp fajitas are one of the best 20 minute dinners ever! Mexican food is one of the best tasting cuisines, but also is full of sodium and added fats. Try a healthier alternative at home for a quick week night dinner! Also, an easy clean up!
Directions- In a large bowl, toss together shrimp, sliced bell peppers, onions, olive oil, and seasonings. Roast fajita mixture in the oven on a large sheet pan at 450 degrees for about 8 minutes. Drain the excess juices from the pan and switch the broiler on -let the shrimp and vegetables pick up a little char for about 2 more minutes. Remove pan and squeeze lime juice over the hot shrimp and veggies and sprinkle on chopped cilantro. While the shrimp are cooking, warm small tortillas on the stove in a non-stick skillet over medium heat. Top with your favorite fajita toppings such as fresh guacamole, pico de gallo, tobasco, sour cream, and shredded Mexican cheese.
Ingredients-
1 ½ pounds shrimp peeled and deveined
1 yellow bell pepper
1 red bell pepper
1 orange bell pepper
1 medium red onion
1 ½ tablespoons extra virgin olive oil
Salt & ground pepper
2 tsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp of ground cumin
½ tsp cayenne pepper
½ tsp of smoked paprika
Whole-wheat tortillas
Lime
Cilantro
-SFL Nutrition
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