Recipe: Sheet Pan Shrimp & Veggie Fajitas
When I am creating recipes and coming up with dish ideas for my clients, the first thing I think about is time. How much time will this dish take to prep and cook? How long will clean up take? These are important questions, especially when you’re trying to eat healthy on a busy schedule.
Introducing this delicious sheet pan meal that can be done in 20 minutes. All you need is your oven and a sheet tray (that can be covered in foil to reduce clean up), and you have a tasty dinner on your hands. This dish is low carb and packs a ton of nutrients.
Nutrition Fun Facts
Shrimp:
Full of dietary cholesterol which helps fuel the GOOD HDL cholesterol in your body. Higher HDL cholesterol levels reduce the risk of heart disease
Full of antioxidants that protect against free radicals that cause inflammation in our bodies
Great source of omega-3’s!
Cumin:
Naturally anti-inflammatory
Rich in iron
Onions:
High in fiber which makes them a great pre/pro-biotic
High vitamin C content
Rich in B vitamins
Yield: 4 servings
Ingredients:
2 lb wild caught shrimp
2 bell peppers, sliced (use your fav colors!)
1 large zucchini, sliced into half circles
1 medium yellow onion, sliced
1 tbsp cumin
1 tbsp chili powder
1 tsp garlic powder
1⁄8 tsp cayenne
Vegetable oil for roasting
Salt and pepper
1 avocado, sliced
Crema:
1 cup greek yogurt
½ cup cilantro, chopped
¼ tsp cumin
1 lime, juiced
Method:
Preheat oven to 400 degrees. In a medium bowl, add the shrimp, sliced vegetables, and spices. Then add about 2 tbsp of vegetable oil and a pinch each of salt and pepper. Toss to coat all the vegetables and shrimp in the spice mix. Pour the shrimp and veggies on a baking sheet.
Bake for 10-12 mins until the vegetables are tender and the shrimp are cooked through. To prepare the crema, finely chop the cilantro. In a bowl, combine greek yogurt, cilantro, cumin and lime juice. Stir and add salt if needed. Serve shrimp and veggies with quinoa, sliced avocado and a dollop of crema.
