Sheet Pan Lime Shrimp Fajitas
Sheet Pan Lime Shrimp Fajitas
15 minutes
30 minutes
Seafood
Ingredients
- 1/3 cup Fustini's Persian Lime olive oil
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons fresh lime zest
- 1 tablespoon honey
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 garlic cloves, minced
- 2 bell peppers (assorted colors)
- 1 sweet onion
- 1 pound raw, peeled, deviled shrimp
- ¼ cup chopped fresh cilantro
- lime wedges, for serving
- warm tortillas, for serving
- cotija cheese, for serving
- pickled onions, for serving
- 1/2 cup plain greek yogurt, or low-fat sour cream
- 1/2 lime zest
- 1 tablespoon Fustini's Jalapeno Lime balsamic
- 1 garlic clove, minced
- 1 teaspoon honey
- salt and pepper to taste
Directions
- Preheat the oven to 425 degrees F. Prep a baking sheet (lined with foil). In a bowl, whisk together the olive oil, lime juice, zest, honey, cumin, chili powder, paprika, salt, pepper and garlic. Place the peppers and onions on the baking sheet. Add half of the marinade and toss them well, until they&rsquo,re all covered. Stick the sheet in the oven and roast for 15 to 20 minutes, tossing once or twice during cook time.
- In the meantime, place the shrimp in a bowl and pour the remaining marinade over top. Let sit until the peppers are roasted! When the peppers are finished, toss them a few times and scoop them over to one side of the pan. Place the shrimp on the sheet in a single layer. Roast the shrimp for 6 to 8 minutes or until it&rsquo,s just pink and opaque.
- Once the shrimp is finished, assemble your fajitas! Start with peppers and onions, add on the shrimp. Drizzle with the crema, sprinkle with cotija cheese and top with pickled onions and fresh cilantro if you wish.
- Whisk together all ingredients and let them sit for at least 15 minutes before using. This stores great in the fridge for a few days
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