🍴 Sheet Pan Shrimp Fajitas

 

Adapted from here.

• 2-3 bell peppers, seeded and sliced into strips
• 1 large red onion, sliced into strips
• 1 jalapeno, sliced into fine strips (or leave out or use a poblano for less heat)
• 5 tablespoons extra virgin olive oil, mixed use
• 3 teaspoons chili powder, mixed use
• 3 teaspoons ground cumin, mixed use
• 2 teaspoons pepper
• 1-2 pounds raw shrimp, peeled and deveined
• Lime juice
• Cilantro 
• Diced avocado (optional)

Preheat the oven to 450 F.

Toss the bell peppers, onion, and jalapeno with 3 tablespoons olive oil, 2 teaspoons chili powder, 2 teaspoons cumin, and 1 teaspoon pepper. Spread on a sheet pan and roast in the oven for about 8 minutes.

Toss the shrimp with 2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon pepper. 

Remove the sheet pan from the oven. Set the oven to broil and make sure the rack is 6-8 inches below the broiler.

Scatter the shrimp over the vegetables and broil for 5 minutes until the shrimp are cooked through.

Sprinkle the sheet pan with lime juice and cilantro.

Serve with your favorite fajita fixings - diced avocado, salsa, sour cream, etc.