- 1 1/2 lb peeled and deveined shrimp
- 1 pkg Harmons Fajita blend vegetables
- 1 1/2 Tbsp chili powder
- 3 Tbsp canola oil
- Corn tortillas
- Lime wedges (optional)
- Avocado (optional)
- Green onion (optional)
Preheat oven to 450°.
On a large sheet pan, thoroughly mix together shrimp, veggies, chili powder and canola oil.
Roast until shrimp have turned pink, about 10 minutes.
Serve with warmed corn tortillas and optional toppings like green onion, lime wedges, and avocado.