Shrimp Fajitas meal makes cleanup easy
Sheet pan dinners are all the rage, and for good reasons. Everything cooks in one pan for easy preparations and cleanup. For this quick dinner, the shrimp, onions and peppers all cook at the same time on a foil-lined baking sheet for even easier cleanup. The tortillas can warm for a few minutes on a lower shelf in the same oven. Serve the fajitas on the sheet pan at the table and let people fill their own tortillas.
Sheet Pan Shrimp Fajitas
1 cup sliced red onion
1 cup sliced red bell pepper
1 cup sliced green bell pepper
¾ pound peeled and deveined shrimp
1 tablespoon canola oil
4 (8-inch) whole wheat tortillas
2 tablespoons prepared fajita sauce
2 tablespoons sour cream
Heat oven to 450 degrees. Line a rimmed baking sheet with foil.
Arrange the onion, bell peppers and shrimp in a single layer on the prepared baking sheet. Drizzle with canola oil. Place the sheet pan in the 450-degree oven on the middle shelf. Roast 5 minutes.
Meanwhile, wrap the tortillas in foil and add to a lower shelf in the oven for 2 to 3 minutes to warm. After 5 minutes, check to see if shrimp are cooked. They should be pink. Roast 2 more minutes if needed. Remove sheet pan from oven and add the fajita sauce; stir to combine and coat everything with the sauce.
To Serve: Bring the sheet pan to the table with the tortillas and sour cream. Each person can fill their tortillas and add a spoonful of sour cream. Count 2 tortillas per person.
Makes 2 servings.
Nutrition information: Each serving contains approximately 540 calories, 44 g protein, 14 g fat, 65 g carbohydrate, 282 mg cholesterol, 1015 mg sodium and 9 g fiber.