Sheet Pan Shrimp Fajitas
Ingredients
Main
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 orange bell pepper, cut into strips
- 1 sweet onion, cut into wedges
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 ½ pounds medium shrimp, peeled and deveined
- ¼ cup chopped fresh cilantro leaves
- 1 tablespoon freshly squeezed lime juice
- 6 8-inch flour or corn tortillas, warmed
For the chili powder mixture
- 1 ½ teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
Instructions
- 1
For the chili powder mixture - In a small bowl, combine chili powder, cumin, oregano, paprika, 1 teaspoon salt and 1 teaspoon pepper.
- 2
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 3
Place bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in 2 tablespoons olive oil and half the chili powder mixture; gently toss to combine.
- 4
Place into oven and bake for 10 minutes, or until the vegetables are beginning to soften.
- 5
In a large bowl, combine shrimp and remaining 1 tablespoon olive oil and chili powder mixture.
- 6
Working carefully, move vegetables onto one side of the baking sheet. Place shrimp onto the opposite side of the baking sheet in a single layer.
- 7
Place into oven and bake just until shrimp are pink, firm and cooked through, an additional 6-8 minutes. Stir in cilantro and lime juice.
- 8
Serve immediately with desired tortillas.
