Southwest Sheet Pan Shrimp Fajitas

Posted on July 20, 2018 by Anne Milneck | 1 comment

Feed a hungry crowd in under 30 mins with this completely satisfying sheet pan supper. Our Adobo Blend and Garlic Jalapeno Extra Virgin Olive Oil come together to perfectly season a sheet pan filled with summer veggies and Gulf shrimp. Win-win. Oh, and line the pan with foil, and your cleanup is virtually zero. Yet another win!


1 red onion, sliced

1 zucchini, diced or cut into fries

1 yellow, red or green bell pepper, sliced

1 jalapeno, sliced

2 cloves garlic, minced

1 can black beans, rinsed

1 cup corn niblets

1 cup halved cherry tomatoes

Garlic Jalapeno Extra Virgin Olive Oil

Adobo Blend

1 lb peeled, deveined shrimp


Preheat oven to 375°F. Place the onion, zucchini, bell pepper, jalapeno, garlic, black beans and corn on a sheet pan. Drizzle with Garlic Jalapeno Extra Virgin Olive Oil and sprinkle with Adobo Blend. Mix well and bake for 10-15 mins or until the vegetables are tender and browned. While the vegetables are roasting, season the shrimp with Jalapeno Garlic Extra Virgin Olive Oil and Adobo Blend. Remove the vegetables from the oven, add the shrimp and return to the oven. Roast for 5-8 mins or until the shrimp are firm to the touch, opaque pink and cooked through. Serve with tortillas, lettuce cups and all the fajita fixins.  




1 Response

Elaine Ellis
Elaine Ellis

July 27, 2018

Sounds GREAT! Will try this weekend.

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