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Sheet Pan Shawarma Shrimp

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people

Ingredients

Spice blend:

  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons coriander
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Sheet pan goodies:

  • 1 lb. Cameron’s Seafood Cocktail Shrimp thawed
  • 1 red bell pepper seeded and sliced
  • 1 green bell pepper seeded and sliced
  • 1 red onion peeled and sliced
  • 1 jalapeño seeded and sliced (optional)
  • 2 tablespoons olive oil
  • 4 pita or naan bread

Toppings:

  • prepared hummus
  • plain yogurt
  • sliced cucumbers
  • fresh chopped parsley
  • lemon wedges

Instructions

  1. In a medium bowl whisk together the spice blend until blended. Set aside.
  2. Preheat oven to 375°F. Skatter shrimp, pepper, onion and jalapeno on a baking sheet and drizzle with olive oil. Sprinkle spice blend over shrimp and veggies, toss to coat.
  3. Roast for 10-12 minutes or until vegetables are tender and hot. Remove shrimp and veggies from the pan and replace with pita.
  4. Toast pita in the oven for 3 minutes, just until warm.
  5. Top toasted pita with shrimp and vegetables. Serve with assorted toppings of prepared hummus, yogurt, cucumber, parsley and lemon wedges.