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Easy Sheet Pan Shrimp Fajitas
August 20, 2020

8.20.20 What a quick and easy recipe that turned out exceptionally well. I used the Fajita Seasoning recipe on this site, and I didn’t weigh it out, just sprinkled it on the veggies. May have been a bit heavy-handed, but they still tasted really good. The lemon-pepper added a nice flavoring to the shrimp, and everything cooked up perfectly in 30 minutes (no overcooked, rubbery shrimp). And since I’d lined my baking sheet with foil, clean-up was a breeze. The tortillas ended up a bit soggy, but that’s an easy fix. I actually have a tortilla warmer, don’t know why I didn’t use it. We thoroughly enjoyed this, and my husband’s comment was “we don’t need to forget about this one, it’s good.” Served with some Cuban black beans and rice, sour cream, and hot pickled peppers. This recipe takes very little effort, it’s delicious, and it’ll be made again.

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