Sheet-Pan Shrimp Fajitas

$- 1 pound large shrimp, peeled and deveined - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 yellow onion, sliced - 2 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - Juice of 1 lime - 8 small flour or corn tortillas - Fresh cilantro, for garnish - Avocado slices, for serving The main ingredients of this dish are key for great flavor. Large shrimp give a satisfying bite. The sliced bell peppers add color and sweetness. A yellow onion brings a nice depth to the mix. For the seasoning and marinade, the olive oil helps to coat everything well. Chili powder gives a nice kick. Cumin and smoked paprika add a warm, earthy taste. Garlic powder makes it aromatic, while lime juice balances the richness. Salt and pepper finish off the flavor profile perfectly. For serving, choose either flour or corn tortillas. Both work well and allow you to wrap up the shrimp and veggies. Fresh cilantro adds a pop of color and freshness. Slices of avocado elevate the dish with creaminess. You can find the Full Recipe at the end of this article. It will guide you through making these tasty shrimp fajitas. - Preheat the oven to 400°F (200°C) and prepare the baking sheet. - Combine olive oil and spices in a large bowl to create the marinade. First, I set my oven to 400°F (200°C). This temperature will help the shrimp and veggies cook quickly. I always line my baking sheet with parchment paper. It makes cleanup a breeze. Next, I grab a large bowl. I pour in 2 tablespoons of olive oil. Then, I add 2 teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and a pinch of salt and pepper. I squeeze the juice of 1 lime into the bowl. I stir well to mix everything together. This marinade will give the shrimp a bold flavor. - Add shrimp and sliced vegetables to the marinade and toss well. - Spread the mixture evenly on the baking sheet. Now, I add 1 pound of large shrimp, 1 sliced red bell pepper, 1 sliced green bell pepper, and 1 sliced yellow onion to the bowl. I toss everything until the shrimp and veggies are well coated with the marinade. I want every piece to soak up that flavor. Then, I spread the shrimp and vegetable mix evenly on my prepared baking sheet. It’s important to give them space so they roast nicely. - Bake for 12-15 minutes until shrimp are cooked and veggies are tender. - Warm tortillas and serve with the shrimp mixture, garnished with cilantro and avocado. I place the sheet pan in the oven and set a timer for 12-15 minutes. I know they are ready when the shrimp turn pink and the veggies feel tender. While they bake, I warm up my tortillas on a dry skillet. I heat them for about 30 seconds on each side. This makes them soft and easy to fold. Once the shrimp and veggies are done, I take the baking sheet out of the oven. I let it cool slightly. Then, I assemble my fajitas. I add a generous amount of the shrimp and veggie mix onto each tortilla. I love to top them with fresh cilantro and some avocado slices. For the full recipe, check out the details above! - How to choose the best shrimp for your recipe. Pick large shrimp for the best taste. Look for shrimp that are firm and shiny. Fresh shrimp smell like the ocean, not fishy. You can use frozen shrimp, but thaw them first. - Tips on achieving the right texture for shrimp and vegetables. Cook shrimp until they turn pink and opaque. They should be tender, not rubbery. For veggies, slice them thin for even cooking. Bell peppers and onions add great flavor and crunch. - Recommended cooking times for different ovens. Preheat your oven to 400°F (200°C). Bake the shrimp and veggies for 12-15 minutes. If your oven runs hot, check them at 10 minutes. You want everything cooked but not overdone. - Using a meat thermometer to ensure shrimp doneness. Use a meat thermometer to check shrimp. They should reach 120°F (49°C). This helps you avoid undercooked or overcooked shrimp. - Ideas for side dishes that complement shrimp fajitas. Serve with rice or beans for a filling meal. A fresh salad with lime dressing pairs well too. Corn on the cob is a fun side that adds sweetness. - Recommended dipping sauces or salsas to serve. Try a zesty salsa or guacamole for dipping. Sour cream adds creaminess to the fajitas. You can also serve a spicy chipotle sauce for heat. For the full recipe, check out the details above. {{image_2}} You can switch the shrimp for chicken, beef, or tofu. Each protein adds its own flavor. Chicken works well with the same spices. Tofu gives a nice texture when cooked right. For vegetables, use what’s in season. Zucchini or asparagus can add a fresh crunch. Carrots or corn can sweeten the dish. To boost flavor, try adding smoked chipotle or fresh herbs. A pinch of cayenne can add heat. Consider drizzling lime crema or avocado sauce on top. A little salsa can brighten the dish. Green sauce made with cilantro can bring a fresh twist. For gluten-free options, use corn tortillas instead of flour. This keeps all flavors intact. If you want a vegan version, swap shrimp for chickpeas or tempeh. Both options soak up spices and cook well. You can also use mushrooms for a savory bite. Store leftover shrimp fajitas in an airtight container. This keeps them fresh and tasty. Eat them within three days for the best flavor. When cooling, let them sit for about 30 minutes before sealing. This helps prevent steam buildup, which can make the fajitas soggy. To freeze shrimp fajitas, let them cool completely first. Place them in a freezer-safe bag or container. Remove as much air as possible. For best quality, eat them within two months. When ready to eat, thaw in the fridge overnight. Reheat in the oven at 350°F (175°C) for about 10-15 minutes. This helps keep the shrimp and veggies from getting mushy. Prep the ingredients ahead of time for quick meals. Chop the peppers and onion a day in advance. Store them in separate containers in the fridge. You can also marinate the shrimp a few hours before cooking. This enhances the flavor. When ready to cook, just assemble the fresh ingredients and bake. This makes weeknight dinners easy and fun. Can I use frozen shrimp for this recipe? Yes, you can use frozen shrimp. Just thaw them first. Place them in cold water for about 15 minutes. This keeps them tender. Do not cook them straight from frozen; they will not cook evenly. What other vegetables can I add to the sheet pan? You can add zucchini, corn, or mushrooms. These veggies add nice textures and flavors. They also roast well with shrimp. Just slice them up and toss them in the marinade. How do I know when the shrimp is done? Shrimp cook quickly. They turn pink when done. You can also check the texture. It should be firm but not tough. A good rule is to cook them for about 12-15 minutes. What can I serve instead of tortillas? You can serve shrimp fajitas over rice or quinoa. Lettuce wraps are great for a low-carb option. You could also use crispy taco shells for added crunch. How can I adjust the recipe for a larger crowd? Simply double the ingredients. Use two sheet pans if needed. Make sure to spread out the shrimp and veggies. This helps them cook evenly. Are there any alternatives for lime juice in the marinade? Yes, you can use lemon juice or apple cider vinegar. Both add a nice tang. Experiment to find your favorite flavor. Just remember to keep the balance of acidity. For the full recipe, check the detailed instructions above. This post outlined how to make tasty shrimp fajitas with fresh ingredients and simple steps. You learned about key ingredients, cooking techniques, and ways to customize the dish. Keeping these tips in mind helps you create delicious meals at home. I hope you feel inspired to try this recipe and make it your own. Enjoy your cooking journey, and savor every bite of your shrimp fajitas!$

Spice up your dinner with these delightful sheet-pan shrimp fajitas! This easy recipe combines perfectly seasoned shrimp, vibrant bell peppers, and onions, all roasted to perfection. Ready in just 25 minutes, it's perfect for busy weeknights. Enjoy them in warm tortillas topped with fresh avocado and cilantro for a meal that everyone will love. Click through to discover how to create this delicious dish and elevate your next dinner!

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Ingredients

1 pound large shrimp, peeled and deveined

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow onion, sliced

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

Juice of 1 lime

8 small flour or corn tortillas

Fresh cilantro, for garnish

Avocado slices, for serving

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

In a large bowl, combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, lime juice, salt, and pepper. Stir well to create a marinade.

Add the shrimp, sliced bell peppers, and onion to the bowl, tossing everything until well coated with the marinade.

Spread the shrimp and vegetable mixture evenly onto the prepared baking sheet.

Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and cooked through and the vegetables are tender.

While the shrimp and veggies are baking, warm the tortillas on a dry skillet over medium heat, about 30 seconds per side, or until soft and pliable.

Remove the baking sheet from the oven and let it cool slightly before serving.

To assemble, place a generous portion of the shrimp and vegetable mixture onto each tortilla.

Garnish with fresh cilantro and add avocado slices on the side.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4