One Pan Old Bay Shrimp Fajitas

What You'll Need

Shrimp & Veggies

• 1 lb wild-caught shrimp

• 1 red bell pepper, thinly sliced

• 1 green bell pepper, thinly sliced

• 1 yellow onion, thinly sliced

• 2 tbsp avocado oil 

• 1½ tsp Old Bay seasoning

• 1 tsp chili powder

• ½ tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp ground cumin

• Salt & black pepper, to taste

• Juice of ½ lime

Homemade Guacamole

• 2 ripe avocados

• ¼ cup red onion, finely diced

• 1 tbsp fresh cilantro, chopped

• Juice of 1 lime

• Salt, to taste

Chipotle Crema

• ½ cup sour cream or Greek yogurt

• 1–2 tsp chipotle peppers in adobo (finely minced)

• 1 tbsp lime juice

• 1 small clove garlic, grated

• Salt, to taste

• Water or milk, as needed to thin

For Serving

• Warm tortillas (corn or flour)

• Fresh cilantro

• Lime wedges

Let's Cook

1. Prep the Oven

Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.

2. Season the Shrimp & Veggies

In a large bowl, toss shrimp, bell peppers, and onion with avocado oil (or tallow), Old Bay, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until well coated.

Spread evenly on the prepared sheet pan.

3. Roast

Roast for 12–15 minutes, tossing halfway, until shrimp are pink and cooked through and veggies are tender with a little char.
Remove from oven and finish with fresh lime juice.

4. Make the Guacamole

While everything cooks, mash avocados in a bowl. Stir in red onion, cilantro, lime juice, and salt. Taste and adjust as needed.

5. Make the Chipotle Crema

Whisk together sour cream (or yogurt), chipotle, lime juice, garlic, and salt. Thin with a splash of water or milk until drizzleable.

6. Serve

Pile shrimp and veggies into warm tortillas. Top with guacamole, drizzle with chipotle crema, finish with cilantro and a squeeze of lime.