Preheat oven to 425 degrees Fahrenheit.
Mix the rock shrimp, julienne sliced bell peppers and onions, and garlic together in a bowl or Ziplock bag. Pour grapeseed oil on top, sprinkle with fajita seasoning and add the zest and juice of the orange and lime. Mix well.
Spray two baking sheet with cooking spray. Then spread the shrimp, peppers, and onions on two baking sheets making sure not to crowd the food. Bake for 15 minutes or until shrimp are cooked through.
During the last few minutes of cooking place the corn tortillas in the oven to warm up.
Assemble fajitas and enjoy.
- Prep Ahead - You can prep the dinner ahead of time and cut the bell peppers and onions and store the night before in the refrigerator. Store the cut vegetables in a Ziplock bag or storage container with a lid.
- Julienne Slicing - The key is to evenly julienne slice the bell peppers and then to use the OXO handheld mandoline to slice the onions. Thinly sliced onions will cook at the same rate as the bell peppers and rock shrimp; making the onions sweet and not over-powering and/or raw.
- Shrimp - If you can not find rock shrimp, do not worry! You can use medium to large shrimp in place of the rock shrimp.
- Overcrowding - You will notice this recipe calls for not one but two sheet pans. You don't want to overcrowd your sheet pan or you'll have to increase the cooking time. The vegetables and shrimp will let out some liquid and I found that if you overcrowd the pan you get soggy vegetables.
- Fajita Toppings - I love to add sour cream, guacamole, and shredded cheese to my fajitas. The sky is the limit to what toppings you can put on them.
Serving: 0.25c | Calories: 105kcal | Carbohydrates: 15g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 232mg | Potassium: 124mg | Fiber: 2g | Sugar: 2g | Vitamin A: 473IU | Vitamin C: 26mg | Calcium: 64mg | Iron: 1mg