My sous chef has been gone for about two weeks now and getting settled into college life again. I have been trying to regroup on dinners and figure out quick meals that I can accomplish when I get home.
My husband and I both have one hour commutes home each night and I sometimes don't see my driveway until 6:30 pm. So, not only do I want my dinners to be flavorful but more importantly, efficient!
As of late, I have been trying out more and more sheet pan dinners. If you can organize your menu and ingredients ahead of time, these sheet pan beauties really do come in handy.
This night I was craving shrimp (of course). I thought sheet pan fajitas sounded perfect...until I realized I did not have any smoked paprika, or any other paprika for that matter.
That's when Bloombox came to my rescue...
Bloombox offers four very distinct "Lettuce Specific Dressings". They are all each individually designed to complement various greens. Each dressing also features a salad recipe on the bottle. I tried their Spinach salad recipe, (which I will share in a future post this month), and it was amazing! My husband went back for a second and third helping...it was that good!
Honey Sherry Vinaigrette, Made for Kale
Preserved Lemon Vinaigrette, Made for Leafy Greens
Cumin Coriander Vinaigrette, Made for Arugula
Smoked Paprika Vinaigrette, Made for Spinach
I have been having so much fun not only enjoying these dressings on salads, but also experimenting with them as a marinade and incorporating the dressings as an ingredient in side dishes...the dressings are so fresh and gluten free. If you cannot find any of the Bloombox dressings at your farmers markets or grocery stores, you can order them online here.
Over Labor Day weekend, I marinated chicken breasts in their Preserved Lemon Vinaigrette all day and finished them off with some garlic salt, fresh ground pepper and a little chicken rub seasoning. Oh my goodness! The chicken was so flavorful and moist off the grill...loved it!
Back to my Sheet Pan Shrimp Fajitas saga...I remembered that I had a bottle of the Smoked Paprika Vinaigrette salad dressing in my refrigerator. I took a chance on adding some of the dressing (to replace the smoked paprika I was missing), to the shrimp, veggies, and seasonings mixture and I am so glad I did. I will only make fajitas in the future using this salad dressing in the recipe now. Delish!
Sheet Pan Shrimp Fajitas
1-1/2 pounds of raw shrimp, peeled, deveined, and tails removed
1 yellow bell pepper sliced thin
1 red bell pepper sliced thin
1 orange bell pepper sliced thin
1 small onion, sliced thin
1-1/2 Tbl olive oil
1 tsp salt
pinch fresh ground pepper
2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
1/2 tsp smoked paprika*
lime
fresh cilantro for garnish (optional)
corn or flour tortillas warmed
* Substitute the 1/2 tsp smoked paprika with 1/4 cup of Bloombox Smoked Paprika Vinaigrette
Preheat oven to 450 degrees.
In a large bowl, combine onion, bell peppers, shrimp, olive oil, salt, pepper, and spices. Toss to combine.
Add sheet of foil to baking sheet and spray with non-stick cooking spray. Spread shrimp and veggie mixture on baking sheet.
Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes, or until shrimp is cooked through.
Squeeze juice from fresh lime wedges over fajita mixture. Serve in warm tortillas.
For serving: avocado slices, sour cream, Mexican blend cheddar cheese
One Year Ago: No Post
Two Years Ago: Mama Z's Breakfast Biscuits
Three Years Ago: One Pot Cajun Shrimp Pasta
Four Years Ago: Mushroom Marsala Ravioli
Five Years Ago: Garlic Chicken Skewers
Six Years Ago: The Flavornator (a.k.a. Bacon Explosion)
