Sheet Pan Shrimp Fajitas

EASY, ready in 30 minutes, tastes AUTHENTIC, and made on ONE sheet pan to keep things simple – especially on busy nights!! You don't need to go out to a Mexican restaurant when you can make fajitas this GOOD and healthier at home!

Vegetables
1 large red bell pepper sliced into long thin strips about 1/2-inch wide
1 large orange bell pepper sliced into long thin strips about 1/2-inch wide
1 large yellow pepper sliced into long thin strips about 1/2-inch wide
1 large red onion sliced into thick chunky sections about 1-inch wide
3 to 4 tablespoons olive oil or as desired
2 to 3 teaspoons chili powder
2 to 3 teaspoons cumin

2 teaspoons dried Mexican oregano or regular dried oregano
1 teaspoon smoked paprika or regular paprika
1 teaspoon garlic powder
1 teaspoon kosher salt or to taste
½ teaspoon freshly ground black pepper or to taste
¼ teaspoon cayenne pepper optional and to taste

Shrimp
one pound fresh raw shrimp cleaned and deveined with tails (I used U16-20 count)
1 to 2 tablespoons olive oil
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon dried Mexican oregano or regular dried oregano
½ teaspoon smoked paprika or regular paprika
½ teaspoon kosher salt or to taste
¼ teaspoon freshly ground black pepper or to taste
fresh cilantro optional for garnishing
fresh limes optional for garnishing

corn or flour tortillas warmed; as needed for serving

Vegetables
Preheat oven to 425F (use Convection if you have it), line half sheet pan with foil for easier cleanup if desired, and add the peppers, onions, evenly drizzle with the olive oil, and evenly sprinkle the chili powder, cumin, Mexican oregano, smoked paprika, garlic powder, salt, pepper, and using your hands, toss to evenly coat.

Bake for about 20 minutes, or until vegetables are soft, tender, and mostly done. Midway through cooking, stir the ingredients and rotate the pan to ensure even cooking.

Shrimp
While vegetables are baking, to a small bowl add the shrimp, olive oil, all remaining spices, and toss lightly to coat.

After vegetables have baked about 20 minutes, add the shrimp to the sheet pan, and bake for 5 minutes, or until shrimp are just done. Don't overbake or they will be tough and rubbery. Shrimp are done with they are firm, opaque and light pink.

Optionally garnish with cilantro, lime juice, add the filling mixture to the tortillas, and serve immediately.

Notes
Recipe will keep airtight in the fridge for up to 5 days.


Nutrition
Serving: 1 | Calories: 399cal | Carbohydrates: 30g | Protein: 20g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 19g | Cholesterol: 143mg | Sodium: 1571mg | Fiber: 6g