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The main ingredients are simple and fresh. You will need: - 1 pound large shrimp, peeled and deveined - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced - 8 small flour tortillas These items form the heart of your dish. Fresh shrimp brings a sweet taste. The bell peppers add crunch and color. The red onion gives a nice bite. For flavor, I recommend using: - 3 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 lime, juiced Olive oil helps the spices stick to the shrimp and veggies. Chili powder gives a warm kick. Cumin adds earthiness, while smoked paprika brings depth. Lime juice brightens the dish, making it fresh and zesty. You can make your fajitas even better with a few toppings: - Fresh cilantro, chopped for garnish - Avocado slices for topping (optional) Cilantro adds a fresh herb taste. Avocado brings creaminess and richness. Feel free to mix and match these toppings to fit your taste. Enjoy making your dish colorful and fun! First, gather your ingredients. You will need: - 1 pound large shrimp, peeled and deveined - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced - 3 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 lime, juiced - Salt and pepper to taste - 8 small flour tortillas - Fresh cilantro, chopped for garnish - Avocado slices for topping (optional) Next, preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper. This helps with clean-up later. In a large bowl, combine the shrimp, red bell pepper, yellow bell pepper, and red onion. Drizzle olive oil over the mix. Add chili powder, cumin, smoked paprika, salt, and pepper. Now, squeeze the lime juice into the bowl. Toss everything together well. You want the shrimp and vegetables coated in spice and oil. Spread the mixture evenly on the sheet pan. Make sure everything is in a single layer. Bake for 12 to 15 minutes. Your shrimp should turn pink and opaque. The vegetables will become tender. While the shrimp and veggies bake, warm the flour tortillas in a dry skillet. Heat each side for about 30 seconds. They should be slightly toasted. When the shrimp and vegetables are done, take the sheet pan out of the oven. Let it cool for a minute. Serve the shrimp and fajita mix with warm tortillas. Top with fresh cilantro and avocado slices if you like. Enjoy your tasty, easy dinner! To cook shrimp well, start with fresh or thawed shrimp. Pat them dry before cooking to help them sear better. Use a hot oven, around 400°F (200°C), to keep them juicy. Shrimp cook fast, so watch them closely. They turn pink when done, which means they are ready to eat. Overcooking can make shrimp tough, so catch them just in time! For great veggies, cut them into even pieces. This helps them cook at the same rate. Bell peppers and onions work well in this dish. Toss them in olive oil and spices to bring out their flavor. Spread them out on the pan to avoid steaming. Bake until they are tender but still have a bit of crunch. This creates a nice texture that pairs well with shrimp. You can adjust the spices to fit your taste. If you like it spicy, add more chili powder or even jalapeños. For a milder dish, reduce the spices or use sweet peppers. You can also switch out the seasoning for a different flavor. Try taco seasoning or even garlic powder. Experimenting with flavors makes this dish fun and unique! {{image_2}} You can swap shrimp for chicken or tofu. Chicken adds a nice chew. Just cut it into thin strips. Season and cook it the same way as shrimp. Tofu gives a great plant-based option. Use firm or extra-firm tofu. Press it to remove water and slice it. The cooking time may be longer for chicken. Keep an eye on it to avoid overcooking. Feel free to mix in other veggies. Zucchini, mushrooms, or corn work well here. Slice them into even pieces for quick cooking. You can also add cherry tomatoes for a sweet burst. Choose colorful veggies for a pretty plate. The goal is to enjoy all the flavors and textures. You can even use frozen vegetables if that’s what you have. Don’t be afraid to try new marinades. A spicy taco sauce can add a kick. You can also use teriyaki or sweet chili sauce for a twist. Just remember to balance flavors. Keep the lime juice to brighten it up. You can even make a simple marinade with just olive oil and your favorite spices. This gives you many options to keep meals exciting. To store your shrimp fajitas, let them cool first. Place the leftovers in an airtight container. Make sure to separate the shrimp from the tortillas. This keeps them fresh. Store in the fridge for up to three days. For best taste, consume them within two days. To reheat, use a skillet over medium heat. Add a splash of water or oil to keep moisture. Heat for about five minutes, stirring gently. This method keeps shrimp tender and veggies crisp. You can also use the microwave. Heat in short bursts, stirring often. This helps avoid rubbery shrimp. You can freeze shrimp fajitas, but with care. Freeze shrimp and veggies in a single layer. Use freezer bags or airtight containers. They can last for up to three months. When ready to eat, thaw in the fridge overnight. Reheat in a skillet for best results. Avoid refreezing after reheating. I recommend using large shrimp. They have a nice texture and flavor. Look for shrimp that are peeled and deveined for ease. Fresh shrimp is best, but frozen works well too. Just make sure to thaw them properly before cooking. The key is to choose shrimp that are plump and pink. Yes, you can prepare the shrimp and veggies ahead of time. Mix them with the oil and spices; then store in the fridge. This makes it easy to cook later. Just remember to cook them within one day for the best taste. You can also warm the tortillas ahead of time to save more time when serving. To serve shrimp fajitas for a crowd, make a large batch on multiple sheet pans. Set up a fajita bar with tortillas and toppings. Guests can build their own fajitas. Provide bowls of fresh cilantro, avocado slices, and lime wedges. This way, everyone can customize their meal just how they like it. Shrimp fajitas pair well with many sides. Consider serving black beans or rice for a filling meal. A simple salad with lime dressing is a great choice too. You could also add tortilla chips and salsa for a crunchy bite. Don't forget some refreshing drinks like lemonade or iced tea! In this post, I covered all you need for sheet pan shrimp fajitas. We discussed the main ingredients, seasonings, and optional toppings. You learned simple steps for preparation, cooking, and serving. I shared tips to cook shrimp and veggies just right, plus ways to switch proteins and flavors. Storage tips ensure your leftovers stay fresh. Now you can enjoy delicious fajitas anytime! Happy cooking!

Sheet Pan Shrimp Fajitas

Looking for a quick and delicious dinner idea? Try these Sizzlin' Sheet Pan Shrimp Fajitas that are packed with flavor and easy to make! With vibrant bell peppers, juicy shrimp, and warm tortillas, this recipe brings a taste of the fiesta right to your kitchen. Ready in just 25 minutes, it’s perfect for busy weeknights. Click through to explore the full recipe and impress your family with this amazing meal!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced

3 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 lime, juiced

Salt and pepper to taste

8 small flour tortillas

Fresh cilantro, chopped for garnish

Avocado slices for topping (optional)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

    In a large bowl, combine the shrimp, sliced bell peppers, and red onion.

      Drizzle olive oil over the mixture and sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper.

        Squeeze the lime juice over the mixture and toss everything together until the shrimp and vegetables are evenly coated in the spices and oil.

          Spread the shrimp and vegetable mixture evenly across the sheet pan in a single layer.

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

              While the shrimp and vegetables are baking, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side or until slightly toasted.

                Once done, remove the sheet pan from the oven and let it cool for a minute.

                  Serve the shrimp and fajita vegetables with warm tortillas, and top with fresh cilantro and avocado slices if desired.

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