Low Sodium Sheet Pan Shrimp Fajitas

Total time30 min

Prep time15 min

Cook time15 min

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Ingredients

4 servings

For the fajitas

1 ½ lb large shrimp (21–25 count), peeled and deveined
Simple Truth Extra Large Shrimp Cooked Peeled & Deveined Tail On Simple Truth Jumbo Raw Shrimp Peeled & Deveined Tail Off Extra Large EZ Peel Shrimp 21/25 Shrimp Cooked 51-60 Count Medium Previously Frozen Service Case - 1 Lb Shrimp Cooked Tail On 26-30 Count Per Pound Extra Large Previously Frozen - 1 Lb
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1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium red onion, thinly sliced
3 tbsp extra virgin olive oil, divided
2 tbsp fresh lime juice (from about 2 limes)

For the spice blend

1 ½ tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
½ tsp ground turmeric
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp cayenne pepper (optional)

For serving

8 small corn tortillas
1 avocado, sliced
¼ cup fresh cilantro, roughly chopped
1 lime, cut into wedges

Instructions

1
Position a rack in the upper third of the oven and preheat to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil.
2
In a small bowl, combine the cumin, chili powder, smoked paprika, turmeric, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Stir until evenly mixed.

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