For its Fish Friday Favorites series, McCormick enlists food bloggers to develop easy recipes.
This week’s theme is “baked in sheet pans,” using McCormick’s packets of seasoning mixes.
McCormick makes 18 different seasoning packets: two each for Bag & Season (for meats), Chili, Gluten Free, Gravy, Home Style Classics, Italian, Mexican, Slow Cooker and Snacks & Dips. Here’s more about them (scroll down the page).
We thoroughly endorse these easy dinner ideas: fresh, nutritious home cooking in a half hour or less, with big flavors and minimal clean-up.
RECIPE #1: SHEET PAN SHRIMP-LIME FAJITAS
Who doesn’t like fajitas?
“Sheet pan chili lime shrimp fajitas make an easy, healthy, and delicious one-pan 20-minute meal—with tons of flavor the whole family will love,” says Tiffany of La Creme De La Crumb.
Prep time is 10 minutes, cook time is 10 to 15 minutes.
1 pound large white shrimp, peeled and deveined
3 bell peppers, thinly sliced (go for a combination of red, yellow, and green)
½ medium onion, chopped
¼ cup oil
1 packet McCormick Fajita Seasoning Mix
2 teaspoons chili powder
2 tablespoons lime juice, plus additional lime wedges for serving
8-10 six-inch flour tortillas*
1 avocado, sliced
Garnish: chopped cilantro
Ingredients For 4 Servings
1. PREHEAT the oven to 400°F. Combine the first 7 ingredients (shrimp through lime juice) in a large bowl. Stir to combine and coat the shrimp and peppers well in the seasonings.
2. SPREAD everything out on a large baking sheet pan in a single layer (note: line the pan with foil or parchment for easy clean-up). Items can overlap; just not heaped in a pile. Bake for 10-15 minutes until shrimp is pink, the tails begin to char slightly and the peppers are tender.
3. DISTRIBUTE the shrimp and peppers on top of the tortillas along with avocado slices. Top with freshly shopped cilantro and serve with lime wedges for squeezing.
*Traditionally, a fajita uses the smallest tortilla, 6 inches in diameter; a soft taco 8 inches; and a burrito 10 inches.
RECIPE #2: SHEET PAN SHRIMP SCAMPI WITH ASPARAGUS
“Those of you who are observing Lent: Don’t let Lent have you fishing for flavor! This sheet pan meal is big on flavor—and you don’t have to sacrifice on taste,” says Alyssa, The Recipe Critic.
“I love using McCormick’s seasoning mix packets in recipes. They make it so easy to put together flavors and bust out a complete meal that will your family will love.”
Who doesn’t love Shrimp Scampi†? Prep time is 5 minutes, cook time is 8 minutes.
Ingredients For 4-6 Servings
1 pound large shrimp, shelled and deveined
1 pound asparagus, cut into two inch pieces
¼ butter, melted
¼ cup olive oil
1 tablespoon lemon juice
1 packet McCormick Garlic Butter Shrimp Scampi Seasoning Mix
Garnish: 1 lemon, sliced
 Shrimp and lime fajitas (photo courtesy Le Creme De La Crumb | McCormick).  Seasoning the ingredients and  the final dish, emerging from the oven (photos The Recipe Critic | McCormick).
1. PREHEAT the oven to 450°F. Lightly grease a sheet pan and set aside (note: first line the pan with foil or parchment for easy clean-up).
2. PLACE the shrimp and asparagus in a large mixing bowl. Pour the melted butter, olive oil and lemon juice on top, sprinkle on the seasoning packet and mix until combined.
3. SPREAD the shrimp and asparagus on the sheet pan in an even layer (note: line the pan with foil or parchment for easy clean-up). Scatter the lemon slices on top. Bake for 8 minutes or until the shrimp is pink and cooked through. Serve immediately.
†FOOD TRIVIA: Scampi is the Italian word for a prawn. In the U.S., it became the name of an Italian-American dish, Shrimp Scampi: broiled butterflied shrimp that been brushed with garlic butter or oil (and sometimes a splash of white wine). It’s amusing among the cognoscenti that Americans request a dish that translates to Shrimp Shrimp. But that’s not all of today’s trivia:
SHRIMPS VS. PRAWNS: THE DIFFERENCE. Prawns and shrimps are both crustaceans with 10 legs. They can be found in salt water and fresh water all over the world, and have similar flavors. While the terms are often used interchangeably, with prawns, the first three of the five pairs of legs on the body have small pincers; with shrimps only, two pairs are claw-like. In the U.K. and Australia, prawn is the name consumers and restaurants use for what is called shrimp in the U.S. Both crustaceans are found in a variety of sizes. More information.