Southwest Sheet Pan Shrimp Fajitas
Servings
4-6
Total time
30
minutesFeed a hungry crowd in under 30 mins with this completely satisfying sheet pan supper. Our Baja Fish Taco Blend and Garlic Jalapeno Extra Virgin Olive Oil come together to perfectly season a sheet pan filled with summer veggies and Gulf shrimp. Win-win. Oh, and line the pan with foil, and your cleanup is virtually zero. Yet another win!
Ingredients
1 red onion, sliced
1 zucchini, diced or cut into fries
1 yellow, red or green bell pepper, sliced
1 jalapeno, sliced
2 cloves garlic, minced
1 can black beans, rinsed
1 cup corn niblets
1 cup halved cherry tomatoes
1 lb peeled, deveined shrimp
Creamy Cilantro Sauce for serving
Instructions
- Preheat oven to 375°F.
- Place the onion, zucchini, bell pepper, jalapeno, garlic, black beans and corn on a sheet pan. Drizzle with Garlic Jalapeno Extra Virgin Olive Oil and season with Adobo Blend.
- Mix well and bake for 10-15 mins or until the vegetables are tender and browned. While the vegetables are roasting, season the shrimp with Jalapeno Garlic Extra Virgin Olive Oil and Adobo Blend.
- Remove the vegetables from the oven, add the shrimp and return to the oven. Roast for 5-8 mins or until the shrimp are firm to the touch, opaque pink and cooked through.
- Serve with tortillas, slaw and Creamy Cilantro Sauce
