Table of Contents
Shrimp Fajitas (Sheet Pan)
Ingredients
- 1 1/2 pounds of shrimp peeled and deveined
- 1 yellow bell pepper sliced thin
- 1 red bell pepper sliced thin
- 1 orange bell pepper sliced thin
- 1 small red onion sliced thin
- 1 1/2 tablespoons of extra virgin olive oil
- 1 teaspoon of kosher salt
- several turns of freshly ground pepper
- 2 teaspoon of chili powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- lime
- fresh cilantro for garnish
- whole-grain tortillas warmed
Instructions
- Start by preheating the oven to 450 F
- Cut and combine the onion, bell pepper, shrimp, olive oil, salt, pepper, and spices
- Toss all together to combine
- Spray a baking sheet with non-stick cooking spray
- Generously spread out shrimp, onions, and peppers on baking sheet
- Place in oven and cook at 450 F for 8 minutes -- turn over and cook for an additional two minutes (or until shrimp is cooked through)
- Squeeze juice from fresh lime over mixture and top with fresh cilantro
- Serve with your fresh tortillas and enjoy!
Disclaimers
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The information herein on "Shrimp Fajitas (Sheet Pan)" is not intended to replace a one-on-one relationship with a qualified health care professional or licensed physician and is not medical advice. We encourage you to make healthcare decisions based on your research and partnership with a qualified healthcare professional.
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Dr. Alex Jimenez DC, MSACP, RN*, CCST, IFMCP*, CIFM*, ATN*
email: coach@elpasofunctionalmedicine.com
Licensed as a Doctor of Chiropractic (DC) in Texas & New Mexico*
Texas DC License # TX5807, New Mexico DC License # NM-DC2182
Licensed as a Registered Nurse (RN*) in Florida
Florida License RN License # RN9617241 (Control No. 3558029)
Presently Matriculated: ICHS: MSN* FNP (Family Nurse Practitioner Program)
Dr. Alex Jimenez DC, MSACP, RN* CIFM*, IFMCP*, ATN*, CCST
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