Feed 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!
Time: 30 min
Serves 4-6Rating
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Loading...| 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 | |
| Garlic Jalapeno Extra Virgin Olive Oil | |
| Baja Fish Taco Blend | |
| 1 lb peeled, deveined shrimp | |
| Creamy Cilantro Sauce for serving |
| 1. | Preheat oven to 375°F. |
| 2. | 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. |
| 3. | 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. |
| 4. | 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. |
| 5. | Serve with tortillas, slaw and Creamy Cilantro Sauce |
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