Sheet Pan Pineapple Shrimp Fajitas with Avocado Crema

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Who’s ready for some sheet pan pineapple shrimp fajitas topped with dollops of avocado crema?!?! The shrimp + the pineapple + the avocado crema = a tropical vibe fajitas.

It’s snowing/sleeting here today after a few sunny 50 degree days…tease…I’m so on board these warm weather vibing fajitas! Alright March, let’s do spring!

I have a love for Mexican food, but ever since my time in San Antonio and Arizona where a lot of Tex Mex food our Midwest Mexican food kind of seems drab in comparison. I took a break from eating Mexican here in Iowa for a little while.  That is until I discovered one particular Mexican place here in Cedar Rapids that has me coming back for more.

Yes, okay, it’s still got all the standard Midwestern Mexican foods but it’s also got some unusual items on the menu with a nice twist. And all the flavors are kicked up a notch – no more bland Mexican food for me!!!

These pineapple shrimp fajitas are inspired from our new go-to Mexican restaurant, La Cantina. First time I was there I had some fajitas with roasted pineapple, bell peppers, pork, and jalapenos. I knew right then and there I was going make my own version for the blog. So yum!

Yes, my version is lighter with shrimp instead of pork and topped with an avocado crema that didn’t exist at La Cantina. Both versions are tasty but IMHO I can’t get enough of these pineapple shrimp fajitas!!

And just look at that avocado crema….can’t be mad at that!

The pineapple shrimp fajitas lineup:

• Lots of pineapple – roasted and slightly charred, brings out the sweetness
• onion – roasted until sweet and tender
• yellow bell pepper – roasted until sweet and tender (see a theme of sweetness here?)
• Thinly sliced jalapenos – roasted until tender and mildly spicy
• shrimp – perfectly salted and roasted
• avocado crema – avocados, cilantro, lime juice, garlic, salt and water blended until we have a thick and creamy, savory sauce that creates a nice contrast to all the sweetness

All of that is spooned into a warmed tortilla shell and then devoured!

These pineapple shrimp fajitas are are like a tropical party in your mouth! Let’s put out all the spring vibes and maybe mother nature will listen!! Anyone else down?

As tasty as these pineapple shrimp fajitas are good warm (obviously) they are surprisingly good cold, almost refreshing. We discovered this when we ate them for lunch after I finished photographing them…everything got cold on us but we ate them anyways – still really good!

Since they are good cold they could make a good option for a packed lunch. Just make sure to assemble them right before you eat otherwise the tortilla shells will get soggy.

Pineapple shrimp fajitas are super easy to make – all made on one or two sheet pans (depending on how many veggies you have – the more the better IMO) and they only take 40 minutes to make! Also making them ideal for  an easy weeknight dinner option. BUT they are fun and festive enough to serve to guests. Don’t you love those kinds of recipes? Easy, yet festive and fancy.

Well okay maybe not fancy because they’re fajitas which means they’re a little messy but that’s what makes eating things in a tortilla shell so much fun! Maybe the better word here is impressive? Yes, these pineapple shrimp fajitas are impressive enough to serve to guests!

Alright, friends I know you’re ready for these refreshing, sweet, slightly spicy, pineapple shrimp fajitas topped with rich and creamy avocado crema. Without further delay….

Get ready for all the beach-y tropical feels all rolled into one tortilla shell!

Sounds like one amazing fajita, if you ask me!

Sheet Pan Pineapple Shrimp Fajitas with Avocado Crema

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• Author: Emily Koch
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 4 to 6 1x
• Category: Entree, Fish/Seafood,
• Cuisine: Gluten Free, Dairy Free, Mexican

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Description

Easy, delicious pineapple shrimp fajitas that are perfect for a quick and easy weeknight meal but impressive enough for serving to guests.

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Ingredients

Units USM Scale 1x2x3x

• Avocado Crema
• 1 1/2 large ripe avocados, seeded and peeled
• Juice of 1 1/2 limes
• 1/4 cup cilantro leaves
• 1/4 cup filtered water (or more as needed)
• salt to taste
• Pineapple Shrimp Fajitas
• 1 yellow onion, sliced
• 2 yellow bell peppers, cut into strips
• 1 pineapple, cut into small chunks
• 1 to 2 jalapenoes, cut into thin slices (optional)
• 1 pound shrimp, peeled, de-vained, and patted dry
• 3 tablespoons avocado oil, divided
• salt and pepper
• Other Ingredients for tortillas
• Gluten free tortilla shells
• cilantro leaves
• Lime wedges

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Instructions

1. Prepare: Preheat oven to 400 degrees Fahrenheit.
2. Make the avocado crema: Add all of avocado crema ingredients to a food processor and process until smooth. Taste and adjust flavors as needed. Add a little more water to thin out if needed as sizes of avocados may vary slightly. The crema should be thick but spreadable. set aside.
3. Roast Veggies: Add the onion, bell peppers, pineapple chunks, and jalapeno slices with 2 tablespoons of the olive oil and a good sprinkle of salt to a large rimmed baking sheet. Toss to coat everything and spread out in an even layer. If things are crowded then separate the veggies between two baking sheets. If too crowded they will steam instead of roast. Place veggies in oven closest to the heat source so they get slightly charred. Roast for 15 minutes, toss and then roast another 5 to 10 minutes – or until the veggies are tender and slightly charred.
4. Roast the Shrimp: Place the shrimp on a medium sized baking sheet. Toss with 1 tablespoon of the oil and salt and pepper. Roast in the oven with the veggies for 10 minutes. You will know they are done when they are opaque and pink.
5. Finish: While everything is roasting in the oven prepare your tortilla shells by heating them up as desired. Slice any lime wedges and cut off any cilantro leaves as desired for serving.
6. Serve: I like to serve everything in separate bowls/serving dishes so that guests can make their own fajitas as they like them.

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Notes

Leftovers: Store all leftovers in separate containers in the fridge for up to 4 days. Reheat the shrimp and veggies gently. These fajitas are surprisingly good when they are cold…almost refreshing.

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