Nutrition balance score
Great
Glycemic Index
28
Low
Glycemic Load
30
High
Nutrition per serving
Calories694.1 kcal (35%)
Total Fat18.3 g (26%)
Carbs107.2 g (41%)
Sugars8.1 g (9%)
Protein32.2 g (64%)
Sodium1442.6 mg (72%)
Fiber16.8 g (60%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2limes
1red bell pepper
seeded and julienned
0.5green bell pepper
seeded and julienned
0.5yellow onion
large, thinly sliced
2 teaspoonscanola oil
divided
2garlic cloves
1 teaspoonkosher salt
½ teaspoondried oregano
½ teaspoonchili powder
6tortillas
greek yogurt
½ teaspoonsweet paprika
½ teaspooncayenne pepper
¼ teaspoonground cumin
1 poundraw shrimp
41/50 size, de-veined and shelled
Instructions
Step 1
Preheat the oven to 400°F. Set the sheet pan close by.
Step 2
Juice 1 1/2 of the limes. Cut the other lime half into six wedges and set them aside.
Step 3
Toss the bell peppers and onion into the 2 teaspoons of canola oil until coated. Scatter them onto the sheet pan in a single layer.
Step 4
Pour the lime juice and garlic into a blender, adding in the remaining oil in a steady stream. Add the salt and spices, pulsing once to combine. Marinate the shrimp, tossing to coat in a large zip-seal bag for 15 minutes.
Step 5
Meanwhile, roast the bell pepper and onion for 10 minutes.
Step 6
Remove the shrimp from the marinade. Polka dot the shrimp onto the sheet pan of roasted veggies. Roast for 8 minutes more or until pink and fragrant.
Step 7
Heat some flour tortillas and set out the Mexican crema or sour cream to serve with the lime wedges.
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