Recipes, Lunch & Dinner Recipes

Sheet Pan Shrimp Fajitas With Avocado Crema

If you’re ever looking for the easiest dinner to serve a small group – I’ve got you covered. I find that Latin flavors, specifically Mexican, generally appeal to most people. And when you’re serving hungry kids or a group of friends, sometimes you need something fast and easy.

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These flavorful fajitas need almost no active cook time and are elevated by a simple avocado crema.

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Plus, we’re linking some amazing tools to make this even easier on you (hello the most amazing garlic press you’ll ever use!).

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I absolutely love the avocado cream I made for this recipe. Its airy and fluffy – a super appealing texture for the senses, and something that feels extra special without very much extra time.

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I love that you can throw all of the ingredients into a food processor and you truly just lift a finger to press “on”. The flavor of this particular crema is pretty reminiscent of guacamole, but it’s really the texture that’s the show stopper.

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Don’t get me wrong, I love guacamole any way. Sometimes extra chunky with just a dab of cilantro, lime and salt, and sometimes I like it hand mashed with all the flavors. Consider this an amazing technique to add to your repertoire.

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Sheet Pan Shrimp Fajitas with Avocado Crema


Jennifer Bravo


September 22, 2020


October 12, 2020


5 servings

Prep Time

10 minutes

Cook Time

15 minutes


  • 1 lb raw, peeled and deveined, tail-on shrimp
  • 2 cups red onion, sliced very thin
  • 3 tricolor peppers, sliced thin
  • ⅓ cup neutral oil
  • 2 packets of fajita seasonings
  • 1 package of queso fresco, crumbled
  • 1 package of tortillas
  • your favorite salsa
  • hot sauce, optional
  • 2 avocados
  • ¼ cup sour cream
  • 1 small handful cilantro, plus more for garnish
  • ¼ tsp salt
  • 2 garlic cloves, minced
  • ½ lime, juiced


  1. Preheat the oven to 350 degrees. On a sheet pan, lay out the shrimp, peppers, and onion. Drizzle oil over top and sprinkle both packets of fajita seasonings over top. Use tongs to mix. Cook for 15 minutes, or until the shrimp is just firm and the peppers and onions are cooked and slightly brown.
  2. In a food processor, mix avocados, sour cream, cilantro, salt, garlic and lime until smooth and almost fluffy/airy. Taste and add more salt or an optional dab of hot sauce if needed.
  3. Serve everything buffet style with tortillas, queso fresco, avocado cream, cilantro, hot sauce and salsa. Enjoy!

Nutrition Per Serving

Serving Size - 5
Calories - 482
Carbohydrate - 22.4g
Cholesterol - 200mg
Fiber - 7.6g
Protein - 25.1g
Fat - 34.5g
Saturated Fat - 8g
Sodium - 755mg
Sugar - 6.2g

Recipe Details

Cuisine - Mexican
Category - Dinner

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