Sheet Pan Shrimp Fajitas

from ButterYum

makes 6-8 servings

INGREDIENTS

FAJITA SEASONING MIX:

  • 2 teaspoons chili powder

  • 1 teaspoon fine salt

  • 1 teaspoon paprika

  • 1 teaspoon granulated sugar

  • 1/2 teaspoon granulated onion

  • 1/2 teaspoon granulated garlic

  • 1/2 teaspoon cumin

  • 1/4 teaspoon cayenne pepper

ADDITIONAL INGREDIENTS:

  • 2 pounds jumbo shrimp, peeled, deveined, and tails removed (see notes below)

  • 1 red bell pepper, sliced into thin strips

  • 1 yellow bell pepper, sliced into thin strips

  • 1 orange bell pepper, sliced into thin strips

  • 1 large onion (any color), sliced thin (with the grain - from pole to pole, not across)

  • 4 tablespoons olive oil, divided

  • seasoning mix (above), divided

  • xanthan gum (optional)

  • corn or flour tortillas

GARNISH:

  • sliced avocado or guacamole

  • sour cream or crema

  • lime wedges

  • fresh cilantro

DIRECTIONS

  • Preheat oven to 425F and arrange 2 oven racks in the upper-middle and lower-middle positions.

  • Prepare 2 half sheet pans with nonstick spray.

  • In a large mixing bowl, combine the sliced peppers and onions with half of the olive oil and half of the fajita seasoning mix; arrange in an even layer on one of the half sheet pans and place in the oven on the top rack for 15 minutes.

  • While the peppers and onions are in the oven, use the same mixing bowl to combine the shrimp with the remaining olive oil and fajita seasoning mix; arrange in an even layer on the 2nd half sheet pan and set aside until needed.

  • After the peppers and onions have roasted for 15 minutes, remove from oven and toss well before returning to the oven (on the same rack); place the shrimp on the lower rack and roast for 10 minutes (or until cooked through and opaque).

  • When the shrimp are cooked, remove both the shrimp and the pepper mixture from the oven.

  • Allow the shrimp to cool for a few minutes until you can easily handle them; cut shrimp into bite-size pieces.

  • Pour the juices from the shrimp into a large skillet and bring to a boil; sprinkle with 1/8 to 1/4 teaspoon xanthin gum and whisk until thickened; add shrimp/pepper mixture and stir to combine.

  • Serve on your favorite tortillas with your favorite garnish.

NOTE

  • I used 11-15ct per pound shrimp, but feel free to use a smaller size - just reduce the cooking time accordingly. Shrimp are cooked once they turn opaque. Properly cooked shrimp should resemble the shape of the letter “C”. If shrimp are cooked until they resemble the shape of the letter “O”, they are overcooked. Overcooked shrimp are tough and rubbery so try to avoid that.