Say hello to our sheet pan shrimp fajitas with avocado crema…aka, easiest, most delicious dinner ever!! I know you think there is just not enough time to cook dinner, and sometimes that is very true, but we are here to show you that with literally just a little preparation and a few minutes of time, you can have an amazing meal. There really are so many meals that don’t take much time at all and we have a bunch of them for you right here at GTK because we get it! We are both really busy moms that don’t have a ton of time to spend in the kitchen. This is exactly why sheet pan cooking is perfect! Just a few minutes of prep work and the oven does the rest. We love these shrimp fajitas. Just check out how easy they are to make.
We used what we had in the fridge for the veggies, zucchini, bell peppers and red onion. Just slice them up and toss them all into a bowl with a little olive oil and the seasoning. Then spread the veggies onto a parchment lined sheet pan and bake for 20 minutes.
Then toss the shrimp in the veggie bowl with the seasoning.
While the veggies are cooking, you can prepare the avocado crema. We are obsessed with this sauce and could probably eat it by itself but that’s just kinda weird so we won’t. But, once you drizzle it on your fajitas, you’ll see what we mean. It’s creamy and tangy and pure awesomeness.
tWhen the veggies are done, push them to one side of the pan and put the shrimp on to cook. The veggies will keep going and the shrimp will cook very quickly. They should take about 10 minutes. Once everything is beautifully golden, transfer it all to a serving platter and serve with your favorite tortillas and whatever else you like on your fajitas. We love fresh cilantro, lime and salsa. We know you are going to love this recipe!
- 1 large zucchini, sliced
- 12 oz mini bell peppers, seeded and quartered
- ½ large red onion, sliced
- 4½ Tbsp good quality olive oil, divided
- 1½ lbs shrimp, shelled and deveined and shells removed
- 1 clove garlic, pressed
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp kosher salt
- 1 tsp tajin seasoning
- 1 avocado, chopped
- ¼ C fresh cilantro
- juice of ½ medium lime
- ½ C 0% greek yogurt
- 2Tbsp - ¼ C milk
- kosher salt to taste
- Optional Ingredients - tortillas, lime wedges, chopped cilantro, salsa
- Heat oven to 400 degrees. Mix all seasoning ingredients together in a small bowl. In a large bowl add vegetables. Add 2½ Tbsp olive oil and sprinkle 2 tsp seasoning over the vegetables. Stir to coat.
- Line a large, rimmed baking sheet with parchment paper. Spread veggies evenly on sheet pan and roast for 20 minutes, stirring halfway through cook time.
- While veggies are cooking prepare the shrimp and avocado crema. Add shrimp to the same mixing bowl that you used for the veggies. Add remaining olive oil, 2 tsp seasoning and pressed garlic and stir to combine, being careful not to break the shrimp. You will have some seasoning leftover.
- For the avocado crema add all ingredients except for milk and salt to a blender and blend until combined. Add 2 Tbsp milk, add more if needed to thin. Season with salt and transfer to a small serving bowl.
- When veggies are done remove the sheet pan from the oven and slide veggies to one side of the pan. Lay shrimp out evenly on the other side of the pan and return to the oven for an additional 10 minutes. If shrimp are not thoroughly cooked after 10 minutes turn the oven to broil and cook for an additional 2 minutes.
- Remove from oven and serve with avocado crema and tortillas, lime wedges, cilantro and salsa if desired.
Leave a Reply