SHEET PAN SHRIMP FAJITAS

Sheet Pan Shrimp Fajitas image

Provided by Justin Chapple

Time 30m

Yield 4 servings

Number Of Ingredients 13

3 bell peppers, assorted colors, stemmed, seeded and cut into strips
2 medium red onions, halved and sliced vertically
2 jalapeños, 1 sliced into matchsticks, 1 coarsely chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 teaspoons chili powder
3 teaspoons ground cumin
Kosher salt and freshly ground black pepper
Half 28-ounce can whole peeled tomatoes
1/2 small yellow onion, coarsely chopped
4 tablespoons fresh lemon juice
1 cup packed cilantro leaves
1 pound frozen large tail-off, peeled and deveined raw shrimp, such as Good & Gather, thawed
Warm corn tortillas, for serving

Steps:

Preheat the oven to 450 degrees F.
On a large rimmed baking sheet, combine the bell peppers, red onions and sliced jalapeño. Sprinkle with 1/4 cup of the oil, 2 teaspoons of the chili powder and 1 1/2 teaspoons of the cumin. Season generously with salt and pepper and toss well, then spread in an even layer. Roast the vegetables until slightly softened and beginning to brown, about 8 minutes.
Meanwhile, in a food processor, combine the tomatoes, yellow onion, 2 tablespoons of the lemon juice, the coarsely chopped jalapeño, 1 teaspoon of the chili powder and 1 teaspoon of the cumin and process until nearly smooth. Add 1/2 cup of the cilantro and pulse until very finely chopped. Season the salsa with salt and pepper, then transfer to a serving bowl.
Remove the vegetables from the oven. Turn the oven to broil and position a rack 6 to 8 inches from the heat source.
Combine the shrimp with the remaining 2 tablespoons oil, 1 teaspoon chili powder and 1/2 teaspoon cumin in a medium bowl. Season generously with salt and pepper and toss well. Scatter the shrimp over the vegetables and broil until the shrimp are just cooked through, 4 to 5 minutes.
Sprinkle the vegetables and shrimp with the remaining 2 tablespoons lemon juice and 1/2 cup cilantro. Serve with warm corn tortillas and the salsa.