Quick and Flavorful Cajun Shrimp Fajitas – Ready to serve in under 30 minutes and only use ONE sheet pan so cleanup is a breeze!
1 1/2poundsShrimp(raw, peeled, deveined, with the tails removed)
3Bell Peppersany color combinations you like
1small to medium red or yellow onionyour preference or some of both!
2Tablespoons Extra Virgin Olive Oil
1teaspoonCajun Seasoningyour choice of brands – we prefer Louisiana or New Orleans Style
1/2teaspoonfinely ground black pepper
1Tablespoon Chili Powder
1Tablespoon Onion Powder
1 1/2teaspoonsGround Cumin
1Tablespoon Smoked Paprikamake sure you get smoked!
1bunchof fresh cilantrooptional
1-2packagesof flour tortillasI like using the small ones but any size will work
Preheat oven to 450 degrees.
If your raw shrimp is frozen, put it in a colander and run barely warm water over them until they are thawed – grey and flexible. (this only takes minutes!) Leave them to drain the excess water from the colander in the sink.
In a large bowl, combine the oil and all of the dry spices. Mix together really well. Chop or slice your onion and peppers and add them, mixing to coat them evenly. Add your raw shrimp and mix them in well until all of the shrimp and veggies are evenly coated.
Spread shrimp and vegetable mixture evenly into a single layer on a shallow, tinfoil lined, metal baking sheet. This might take two baking sheets.
Wrap your flour tortillas in tin foil and put them on the extra oven rack. Bake the sheet pans full of shrimp and vegetables along with the foil packet of tortillas in preheated 450 degree oven for 8 minutes if you are using small shrimp. For medium to large size shrimp, bake an additional 2-3 minutes.
Remove from oven and squeeze the juice from cut up fresh limes over the entire pan and sprinkle with chopped fresh cilantro and a fine layer of additional smoked paprika.
Serve with the warm tortillas and enjoy!
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