Summer is almost here. (I know technically, summer begins on June 21.) To me, summer is the last day of school, graduation, Memorial Day weekend. (We have a 2017 Graduate in the house!!). With Memorial Day right around the corner, you might have picnic or party plans.
This not might be a typical picnic recipe, Shrimp Fajitas? It’s not even a grill recipe. But it’s delicious and so very easy. At least once you peel all the shrimp.
This recipe is a one pan wonder. Everything is cooked together on a sheet pan. Specifically, my half size bun pan from Johnnies. I have 2 of these pans and I think I use them every single day. I use them to roast veggies, I use them to cook chicken, I use them when I bake cookies. They are they perfect size and very easy to clean. They even sell covers for them, so I can even store my veggies, my chicken or my cookies on them.
Personally, I wouldn’t dream of buying shrimp anywhere but Johnnies. The quality is consistently good and they have a large selection of sizes. And, I do believe, this week shrimp (and most seafood) is on sale!
(The first time I made this recipe, I cooked the shrimp and the veggies together for 8 minutes. While the fajitas were delicious, my family is sensitive to raw peppers and onions. 8 minutes was not long enough to thoroughly cook the veggies for my family. So, I modified the recipe to cook the veggies longer by starting the veggies first.)
These plastic containers, with secure lids, are perfecting for marinating. The lid is secure enough that I can shake and flip to ensure the seasoning and oil is evenly coated.
- 1 1/2 pounds of Johnnies EZ Peel shrimp, peeled and deveined (I prefer the 36/40 size)
- 1 yellow bell pepper, sliced thin
- 1 red bell pepper, sliced thin
- 1 orange bell pepper, sliced thin
- 1 1/2 tablespoons of extra virgin olive oil
- 1 small onion, sliced thin
- 1 teaspoon of salt
- a “dash” of black pepper
- 2 teaspoons of chili powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of cumin
- 1/2 teaspoon of smoked paprika
- fresh squeezed lime juice
- tortillas, warmed
- Preheat oven to 450 degrees.
- Mix spices together in a small bowl. Toss the 3 bell peppers with the onion. Divide the seasonings and the oil. Use half for the bell pepper/onion mix. Use the remaining seasonings and oil for the shrimp.
- Spray baking sheet with non stick cooking spray, spread bell peppers and onion on baking sheet.
- Cook at 450 degrees for about 15 minutes. Add the seasoned shrimp to the baking sheet. Bake an additional 10 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.
- Squeeze juice from fresh lime over fajita mixture and serve in warm tortillas.