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To make easy sheet pan shrimp fajitas, gather these main ingredients: - 1 pound large shrimp, peeled and deveined - 1 red bell pepper, sliced into strips - 1 green bell pepper, sliced into strips - 1 medium onion, sliced into wedges - 3 tablespoons extra virgin olive oil - 8 small flour or corn tortillas (your choice) - Fresh cilantro, chopped (for garnish) - Lime wedges (for a zesty finish) These fresh ingredients create a colorful dish that bursts with flavor. Spices add depth to this dish. Here are the spices you need: - 2 teaspoons chili powder (adjust for heat preference) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - 1/2 teaspoon fine sea salt - 1/4 teaspoon freshly ground black pepper These spices enhance the shrimp and vegetables, making every bite tasty. You can choose different types of tortillas for your fajitas. Consider these options: - Small flour tortillas for a soft texture - Small corn tortillas for a gluten-free choice Both options work well, so pick what you like best. For the full recipe, check out the detailed steps provided. First, set your oven to 400°F (200°C). This heat gets the shrimp and veggies nice and crispy. Next, take a large baking sheet and line it with parchment paper. This makes cleanup easy and stops food from sticking. In a big bowl, add 1 pound of peeled and deveined shrimp. Then, toss in your sliced bell peppers and onion wedges. Pour 3 tablespoons of extra virgin olive oil over this mix. It helps to keep everything moist and adds flavor. Now, sprinkle in the spices: 2 teaspoons of chili powder, 1 teaspoon each of ground cumin and smoked paprika, along with 1/2 teaspoon of garlic powder, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper. Use your hands or a spoon to mix everything well. You want every piece to be coated in those tasty spices. Spread the shrimp and veggies out on your baking sheet in a single layer. This ensures they roast evenly. Pop the sheet in the oven and bake for 12-15 minutes. Keep an eye on them! The shrimp should turn pink and curl slightly. Halfway through, stir the mix to help them cook evenly. While they bake, warm 8 small tortillas in a skillet over medium heat, flipping them often. After baking, let the sheet cool for just a moment. Now, fill each tortilla with the shrimp and veggie mix. Top with chopped cilantro and serve with lime wedges. For the full recipe, check out the details provided earlier. To cook shrimp just right, start with fresh or thawed shrimp. Avoid overcooking, as shrimp can turn rubbery. Bake them until they are pink and curled. This usually takes about 12 to 15 minutes. Remember to spread them out on the pan. This helps them roast evenly. Stir halfway through for best results. Serve your fajitas on a bright platter. Arrange the shrimp and veggies in the center. Place warm tortillas on the side. Add lime wedges and fresh cilantro for color. This makes the dish look fresh and inviting. You can also serve with salsa or guacamole for extra flavor. To boost flavor, try marinating shrimp before cooking. Use lime juice, garlic, and spices for a zesty kick. You can also add chopped jalapeños for heat. Consider topping with sliced avocado or cheese. These add creaminess and richness to your fajitas. For more details, check the Full Recipe. {{image_4}} You can make this dish healthier by swapping some ingredients. Instead of shrimp, try using chicken breast or firm tofu. Both options provide great protein and flavor. Choose whole wheat tortillas for extra fiber. You can also use less oil, just enough to coat the veggies and shrimp. This keeps the dish light yet tasty. For a vegetarian or vegan option, replace the shrimp with black beans or chickpeas. Both add protein and texture. Use colorful veggies like zucchini and corn for a hearty mix. Instead of regular tortillas, opt for corn tortillas or lettuce wraps. These wraps are fresh and low in calories, perfect for a light meal. You can change the spices to suit your taste. Try adding cayenne pepper for heat or smoked paprika for a rich flavor. For something different, use taco seasoning to give your fajitas that classic south-of-the-border taste. You can also add fresh lime juice for brightness. Mixing in herbs like oregano or thyme can add depth too. Each variation brings a new twist to this easy dish. For more details on the full process, check out the Full Recipe. Store leftover fajitas in an airtight container. Let the dish cool down first. You can keep them in the fridge for up to three days. Make sure to separate the shrimp from the tortillas for best results. This keeps the tortillas from getting soggy. To reheat your fajitas, use a skillet over medium heat. Add a splash of water or oil to keep things moist. Stir often until the shrimp is warm. You can also reheat them in the microwave. Use a microwave-safe dish and cover it with a damp paper towel. Heat for 1-2 minutes, checking every 30 seconds. If you want to save fajitas for later, you can freeze them. Place the cooled shrimp and veggies in a freezer-safe bag. Squeeze out as much air as possible before sealing. Store them for up to three months. When you're ready to eat, thaw in the fridge overnight and reheat as mentioned above. It takes about 12 to 15 minutes to cook shrimp in the oven. The shrimp will turn pink and opaque when done. They should also curl slightly. This short cooking time helps keep the shrimp tender and juicy. You can check them halfway through and stir for even cooking. Yes, you can use frozen shrimp! Just remember to thaw them first. You can place them in cold water for about 15 minutes. Once thawed, peel and devein them if needed. Using frozen shrimp may slightly change the cooking time. Keep an eye on them to ensure they cook perfectly. If you want to skip tortillas, there are many tasty options. You can use lettuce leaves for a fresh wrap. Another choice is to serve the shrimp and veggies over rice or quinoa. You can also try using corn chips for a crunchy twist. Each option adds a unique flavor to your meal. In this post, we covered how to create easy sheet pan shrimp fajitas. You learned about essential ingredients, spices, and tortilla options. I shared step-by-step instructions for cooking, plus tips for perfect results and presentations. We explored variations for different diets and discussed storage and reheating methods. These fajitas are not only tasty but also flexible for your needs. Enjoy getting creative and savor every bite!

Easy Sheet Pan Shrimp Fajitas

Get ready to spice up your dinner with these colorful sheet pan shrimp fajitas! In just 25 minutes, you can create a delicious meal that's bursting with flavor and color. This easy recipe combines tender shrimp with vibrant peppers and onions, all roasted to perfection. Serve it with warm tortillas and fresh lime for an unforgettable family feast. Click through now to explore the full recipe and bring joy to your kitchen tonight!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 red bell pepper, sliced into strips

1 green bell pepper, sliced into strips

1 medium onion, sliced into wedges

3 tablespoons extra virgin olive oil

2 teaspoons chili powder (adjust for heat preference)

1 teaspoon ground cumin

1 teaspoon smoked paprika for depth of flavor

1/2 teaspoon garlic powder

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

8 small flour or corn tortillas (your choice)

Fresh cilantro, chopped (for garnish)

Lime wedges (for a zesty finish)

Instructions
 

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

    In a spacious mixing bowl, combine the peeled and deveined shrimp, sliced bell peppers, and onion wedges.

      Drizzle the olive oil over the shrimp and vegetables, ensuring even coverage. Sprinkle in the chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Use your hands or a large spoon to toss everything together until well coated and vibrant.

        Spread the shrimp and vegetable mixture evenly on the prepared baking sheet, making sure they are in a single layer for even roasting.

          Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink, opaque, and slightly curled in shape. Stir halfway through the cooking time for even roasting.

            While the shrimp and veggies are baking, warm the tortillas. Place them in a dry skillet over medium heat, flipping every 30 seconds until they are soft and pliable, about 1-2 minutes total.

              Once the shrimp is cooked, carefully remove the baking sheet from the oven and let it cool slightly for a moment.

                Assemble your fajitas by spooning a generous portion of the shrimp and vegetable mixture into each warmed tortilla.

                  Garnish with freshly chopped cilantro, providing a pop of color, and serve with lime wedges on the side for an added burst of freshness when squeezed over the top.

                    - Prep Time: 10 minutes

                      - Total Time: 25 minutes

                        - Servings: 4

                          - Presentation Tips: Consider serving the fajitas on a colorful platter, arranging the garnishes around the tortillas for a vibrant and inviting presentation.