Sheet Pan Buffalo Shrimp Fajitas with Avocado Ranch
Sheet Pan Buffalo Shrimp Fajitas is a flavor-packed, quick, and simple weeknight meal! The peppers and onions get roasted until caramelized, and the shrimp gets added to the same baking sheet for minimal cleanup. The shrimp is tossed with spicy buffalo sauce, and then stuffed inside of refreshing lettuce cups with all the fixings. We like to finish them with a drizzle of avocado ranch for good measure!
MAKES 4 SERVINGS
WHAT YOU NEED1 red bell pepper, thinly sliced
½ of a yellow bell pepper, thinly sliced
½ of a green bell pepper, thinly sliced
½ of a large yellow onion, thinly sliced
4 teaspoons olive oil, divided
1½ teaspoons chili powder
1 teaspoon salt
½ teaspoon smoked paprika
½ teaspoon garlic powder
1 pound medium-large shrimp, peeled and deveined
4 tablespoons Tessemae’s Buffalo Sauce, plus extra for serving
Bibb or Boston lettuce leaves, for serving
1-2 avocados, sliced, for serving
Chopped cilantro, for serving
1-2 scallions, thinly sliced, for serving
Lime wedges, for serving
Tessemae’s Avocado Ranch, for serving
WHAT YOU DO
Preheat oven to 425℉. Add the bell peppers and onion. Drizzle with 2 teaspoons of the olive oil over the peppers and onions. In a small bowl, combine the chili powder, salt, smoked paprika, and garlic powder. Sprinkle half of the spice mixture over the peppers and onions. Toss to combine. Roast until peppers and onions start to caramelize, about 15-20 minutes.
Once peppers and onions have roasted, toss them and push to one side of the baking sheet. Add the shrimp to the other side, along with the remaining 2 teaspoons of olive oil, remaining spice mix, and 2 tablespoons of the Tessemae’s Buffalo Sauce. Toss to coat. Bake until shrimp are pink and opaque, about 8 minutes. Remove shrimp from baking sheet and place in a bowl, discarding excess liquid. Toss the shrimp with the remaining 2 tablespoons of Tessemae's Buffalo Sauce.
To assemble the fajitas, stuff the peppers and onions and shrimp in the lettuce cups. Add avocado, cilantro, scallions, and a drizzle of Tessemae’s Avocado Ranch. Serve with lime wedges.