Sheet Pan Shrimp Fajitas

  • 02 Jul - 08 Jul, 2022
  • Mag The Weekly
  • Cookery


· 2 limes

· 1 red bell pepper

· ½ green bell pepper

· ½ yellow onion

· 2 teaspoons plus ½ cup canola oil

· 2 garlic cloves

· 1 teaspoon salt

· ½ teaspoon dried oregano

· ½ teaspoon chilli powder

· ½ teaspoon sweet paprika

· ½ teaspoon cayenne pepper

· ½ teaspoon ground cumin

· 450 g raw shrimps

· 6 flour tortillas

· Mexican sour cream


Preheat the oven to 200°C. Set the sheet pan close by. Juice one and a half of the limes. Cut the other lime half and set aside. Toss the bell peppers and onion into two teaspoons of oil until coated. Scatter them onto the sheet pan. Pour the lime juice and garlic into a blender, adding in the remaining oil in a steady stream. Add the salt and spices, pulsing once to combine. Marinate the shrimp, tossing to coat for 15 minutes. Meanwhile, roast the bell pepper and onion for 10 minutes. Remove the shrimps from the marinade. Polka dot the shrimp onto the sheet pan of roasted veggies. Roast for 10 minutes until fragrant. Set out the Mexican sour cream to serve with the lime wedges.