For this quick dinner, the shrimp, onions and peppers all cook at the same time on a foil-lined baking sheet for even easier cleanup. The tortillas for the fajita can warm for a few minutes on a lower shelf in the same oven. Serve the sheet pan at the table and let people fill their own tortillas or fill the tortillas as soon as the shrimp and vegetables are ready.
It takes a while for most ovens to reach a high temperature. Preheat the oven and then prepare the ingredients.
— Any type of flour tortilla can be used.
— Cut the onion and peppers in thin slices so they cook at the same time as the shrimp.
— Preheat oven to 450 degrees.
— Slice onion and peppers.
— Add all ingredients to sheet pan and place in oven.
— Warm tortillas.
To buy: 1 bottle fajita sauce, 3/4 pound peeled and deveined raw shrimp, 1 red onion, 1 green bell pepper, 1 red bell pepper, 1 package 8-inch whole wheat tortillas and 1 carton reduced-fat sour cream.
Staples: canola oil.
SHEET PAN SHRIMP FAJITAS
Recipe by Linda Gassenheimer
1 tablespoon canola oil
1 cup sliced red onion
1 cup sliced red bell pepper
1 cup sliced green bell pepper
3/4 pound peeled and deveined shrimp
4 8-inch whole wheat tortillas
2 tablespoons prepared fajita sauce
2 tablespoons reduced-fat sour cream
Preheat oven to 450 degrees. Line a baking sheet with foil. Add the oil, onion, bell peppers and shrimp and toss in the oil to coat the ingredients. Spread the ingredients on the foil so they lie in one layer. Place the sheet pan in the 450-degree oven on the middle shelf. Roast 5 minutes. Meanwhile, wrap the tortillas in foil and add to a lower shelf in the oven for 2 to 3 minutes to warm. After 5 minutes, check to see if shrimp are cooked. They should be pink. Roast 2 more minutes if needed. Remove sheet pan from oven and add the fajita sauce. Stir around all of the ingredients on the sheet pan.
To Serve: Bring the sheet pan to the table with the tortillas and sour cream. Each person can fill their tortillas and add a spoonful of sour cream. Count 2 tortillas per person.
Yield 2 servings.
Per serving: 540 calories (32% from fat), 13.7 g fat (1.9 g saturated, 7.5 g monounsaturated), 282 mg cholesterol, 44.1 g protein, 64.9 g carbohydrates, 9.8 g fiber, 1015 mg sodium.
(Linda Gassenheimer is an author of over 30 cookbooks. Her newest is “The 12-Week Diabetes Cookbook.” Find her on Facebook (@FoodNewsandViews) and Twitter (@LGassenheimer), and listen to her podcasts at www.880thebiz.com.)
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