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Sheet Pan Mexican Shrimp Fajitas - Dump and Go Dinner

10 Servings Recipe By

Ingredients

  • 2 pounds Shrimp, Deveined and Peeled
  • 2 1/4 cups slice Onion, Red
  • 1 cup slice Bell Pepper, Green
  • 1 cup slice Bell Pepper, Yellow
  • 1 cup slice Bell Pepper, Red
  • 1 cup slice Bell Pepper, Orange
  • 2 tablespoons Olive Oil
  • 1 teaspoon Fajita Seasoning
  • 1/2 teaspoons Smoked Paprika
  • 1 teaspoon Chili Powder
  • 1/2 teaspoons Garlic Powder
  • 1/2 teaspoons Onion Powder
  • 1/2 teaspoons Cumin
  • 1 teaspoon Sea Salt
  • 1/4 teaspoons Black Pepper

Serving Day Ingredients

  • 20 individual Flour Tortillas (8-inch/Med)

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 fajitas
  • 415 Calories
  • 11g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 114mg Cholesterol
  • 1726mg Sodium
  • 56g Total Carb
  • 1g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 21g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Coupon Cravings for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all the ingredients in a large bowl.
  2. Divide fajita mixture among the indicated number of freezer bags.
  3. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Spray baking sheets with cooking spray.
  3. Spread the meat/veggie mixture evenly among the baking sheets.
  4. Bake at 450 degrees for 10 minutes.
  5. Broil for 2-4 minutes to brown the shrimp and veggies.
  6. Serve on tortillas.

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