Sheet-pan shrimp fajitas
20 min · 35 g protein · 337 cals / serving
Sizzling fajitas without the splatter: peppers and onion char under a hot broiler, chili-lime shrimp go on for the last few minutes, and everything gets piled into warm corn tortillas with salsa, Greek yogurt and cilantro.
Ingredients
- 2 red bell peppers, sliced in strips
- 1 yellow bell pepper, or orange, sliced in strips
- 1 medium onion, sliced
- 1 tbsp olive oil
Fajita spice
- 1 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp paprika, smoked if you have it
- 3/4 tsp garlic powder
- 3/4 tsp salt
- 1 1/2 lb shrimp, peeled, deveined, patted dry
- 2 tbsp lime juice, plus wedges to serve
- a handful fresh cilantro, chopped
To serve
- 8 small corn tortillas, warmed
- 1/2 cup nonfat Greek yogurt
- 1/2 cup salsa
Steps
- Heat the broiler (grill) to high with a rack about 4 inch from the element. Mix the fajita spices. Toss the peppers and onion with the oil and two thirds of the spice mix and spread them in one layer on a large foil-lined baking sheet (a half-sheet, 33 × 46 cm / 13 × 18 inches). Broil 6–7 minutes, stirring once, until charred at the edges.
- Meanwhile, toss the shrimp with the rest of the spice mix. Stir the vegetables, push them to the edges and spread the shrimp in the middle in one layer. Broil 3–4 minutes more, until the shrimp are pink and curled.
- Squeeze the lime juice over the tray and scatter the cilantro. Warm the tortillas in a dry pan or wrapped in a damp towel in the microwave, and serve with the yogurt and salsa.
Good to know
Without tortillas?
Pile the shrimp and peppers into butter lettuce cups instead. It is lighter and crunchier, at about 85 instead of 70.
From frozen shrimp?
Thaw them in a colander under cold running water for 5 minutes and pat them very dry, or they steam instead of charring.
Per
- Calories
- 88
- Protein
- (42%)
- 9 g
- Fat
- (16%)
- 2 g
- Carbohydrates
- (43%)
- 10 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 205 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1348 kcal goes into the pot and 1789 g of ingredients comes out as about 1535 g of food: 88 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.