Sheet-Pan Shrimp Fajitas (eatingwell.com)

Sheet-pan shrimp fajitas make an excellent weeknight meal with quick-cooking shrimp and veggies all cooked on one sheet pan.

Rating: None

Ingredients

• 3 Tbsp Olive Oil
• 1 Chili Powder
• 2 tsp Cumin
• 1 1/4 tsp Garlic Powder
• 1 Limes, zested
• 34/ tsp Salt
• 1/2 tsp Ground Chipotle Chile
• 1 Red Bell Peppers, sliced
• 1 Yellow Bell Peppers, sliced
• 1 Onions, halved and sliced
• 1 lb Shrimp, peeled and deveined, halved lengthwise
• 1 Tbsp Lime Juice
• 8 Corn Tortillas
• 2 Limes, cut into wedges
• 1 Avocados
• Pico de Gallo

Preparation steps

1. Preheat oven to 400°F.
2. Combine oil, chili powder, cumin, garlic powder, lime zest, salt and chipotle powder in a large bowl. Transfer 4 teaspoons of the mixture to a small bowl and set aside. Add red and yellow bell peppers and onion to the large bowl; stir to combine. Spread the vegetables on a large rimmed baking sheet and roast on the middle rack, stirring once, until mostly soft, 13 to 15 minutes. (Reserve the large bowl for the next step.)
3. Meanwhile, add shrimp and the reserved chili mixture to the large bowl and toss to combine. Once the vegetables have softened, remove from the oven and stir in the shrimp. Continue roasting until the vegetables and shrimp are cooked through, about 5 minutes more. Transfer to a serving dish and stir in lime juice. Serve with warmed tortillas and with lime wedges, cilantro sour cream, avocado and/or pico de gallo, if desired.

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