One-Pan Cantina Shrimp Fajitas Recipe

About this recipe

Savor the vibrant flavors of One-Pan Cantina Shrimp Fajitas, a street-style Mexican delight perfect for a quick lunch or a crowd-pleasing meal. Tender shrimp, crisp bell peppers, and a medley of spices come together on a single pan for an effortless, flavorful dish. This recipe is designed to be garden-fresh and spice-packed, making it a perfect sea-to-table option for pescatarians. With no , , or , it adheres to dietary preferences while delivering maximum flavor. Serve these fajitas with warm tortillas for a satisfying and budget-friendly meal.

Ingredients

• 1 liter Sunflower Oil
• 1 piece Yellow Bell Pepper
• 100 g Garlic
• 20 g Turmeric Powder
• 50 g Black Pepper
• - Red Chilli Powder
• 30 g Smoked Paprika Powder
• 50 g Cumin Powder
• 1 Kg Prawns Small Shrimps
• 1 kg Bell Peppers
• 2 pcs Zucchini
• 500 g Capsicum Green
• 100 g Lemon
• 100 g Salt

Instructions

1. 1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2. In a large mixing bowl, combine the shrimp, bell peppers, zucchini, and minced garlic. Drizzle with vegetable oil and season with smoked paprika, cumin, red chili powder, turmeric, salt, and black pepper. Toss everything well to coat the ingredients evenly.
3. 3. Spread the seasoned shrimp and vegetables in a single layer on the prepared baking sheet.
4. 4. Roast in the preheated oven for 12-15 minutes, or until the shrimp are cooked through and opaque, and the vegetables are tender but still crisp.
5. 5. Remove the baking sheet from the oven and squeeze fresh lime juice over the shrimp and vegetables for added brightness.
6. 6. Warm the tortillas in a dry skillet over medium heat for 1-2 minutes on each side or until pliable.
7. 7. Serve the roasted shrimp and vegetables on the warm tortillas. Garnish with additional lime wedges on the side and enjoy immediately.