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Easy Sheet Pan Dinner Recipe – Shrimp Fajitas

January 19, 2022

Feel like Mexican takeout? Try this easy sheet pan dinner for Shrimp Fajitas. You’ll be eating dinner before you can drive to the restaurant, plus it’s easy clean up!

Ingredients
• 1 ¼ pounds peeled and deveined raw large shrimp
• 1 red bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 cup sliced poblano chile
• 1 cup sliced red onion
• 3 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ¾ teaspoon kosher salt, divided
• ½ teaspoon ground coriander
• ¾ cup reduced-fat sour cream
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon finely chopped seeded jalapeño
• ¼ teaspoon lime zest plus 1 Tbsp. fresh lime juice
• 1 small garlic clove, grated
• 8 (6-inch) corn or flour tortillas
• ¼ cup packed fresh cilantro leaves
• 2 limes, cut into wedges

Directions
• Step 1
Place oven racks in center and upper third positions of oven. Preheat oven to 400°F. Toss together shrimp, bell peppers, poblano, onion, oil, chili powder, cumin, 5/8 teaspoon salt, and coriander on a baking sheet lined with aluminum foil. Place on middle rack of oven; roast until shrimp are cooked through, 9 to 10 minutes. Transfer shrimp to a plate, reserving remaining vegetable mixture on baking sheet. Cover shrimp with foil to keep warm.

• Step 2
Turn broiler to high. Broil vegetables on upper oven rack until slightly charred, 3 to 4 minutes, and set aside. Stir together sour cream, chopped cilantro, jalapeño, lime zest and juice, garlic, and remaining 1/8 teaspoon salt in a bowl.

• Step 3
Spoon shrimp and vegetables evenly onto warm tortillas; top with sour cream mixture. Sprinkle with cilantro leaves; serve with lime wedges.

Nutrition Facts
Per Serving:
446 calories; fat 20g; saturated fat 5g; protein 26g; carbohydrates 45g; fiber 7g; sugars 10g; sodium 676mg.

Recipe provided by Cooking Light

Filed Under: WCGB Monthly Blog

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