Fajitas are an excellent weeknight meal.
These come together fast, using quick-cooking shrimp and veggies on one sheet pan.
Transfer 4 teaspoons of the mixture to a small bowl and set aside.
Photo:Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
(Reserve the large bowl for the next step.)
Meanwhile, add 1 pound shrimp and the reserved chile mixture to the large bowl and toss to combine.
Once the vegetables have softened, remove from the oven and stir in the shrimp on the baking sheet.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
Continue roasting until the vegetables and shrimp are cooked through, about 5 minutes more.
Transfer to a serving dish and stir in 1 tablespoon lime juice.
Frequently Asked Questions
Besides being loaded with flavor, these shrimp fajitas offer a ton of nutrition.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
Theshrimp bring lean protein, and the vegetables and corn tortillas offer complex carbohydrates and fiber.
Altogether, this is an anti-inflammatory powerhouse meal.
Yes, it is.
There are no ingredients in this recipe that contain gluten.
A simple green salad and some roasted potatoes would be ideal.
A plate of fresh-bakedcinnamon churroswith warm chocolate sauce for dipping would be a grand finale.
You canwarm tortillasin the oven, on the stovetop or in a microwave.
Heat for 10 to 15 minutes.
If you’re cooking for a crowd, create multiple packages.
Absolutely, and they’ll be good for up to 6 months.
Keep the tortillas in the original packaging or separate them into desired portions and put them in freezer-safe bags.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
