Sheet Pan Shrimp Fajitas with Avocado Crema

5 servings


10 minutes


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!