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- 1 lb large shrimp, peeled and deveined - 2 bell peppers (one red, one yellow), sliced - 1 medium red onion, sliced Large shrimp are the star of this dish. They cook fast and soak up flavor well. I use both red and yellow bell peppers for color and sweetness. Red onion adds a nice sharpness. - 3 tablespoons olive oil - 2 tablespoons lime juice - 1 tablespoon chili powder - 1 teaspoon cumin The marinade is key for flavor. Olive oil keeps the shrimp tender. Lime juice gives a bright kick. Chili powder adds heat, while cumin brings warmth. - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving Smoked paprika adds a rich, smoky taste. Garlic powder enhances the overall flavor. Use salt and pepper wisely to balance all the tastes. Fresh cilantro on top adds a pop of color and freshness. Serve with lime wedges for an extra zing. - Set your oven to 425°F (220°C). This high heat helps cook the shrimp and veggies quickly. - Prepare a large baking sheet. Line it with parchment paper for easy cleanup. - In a big bowl, mix olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. - Make sure to combine everything well. A good mix brings out the best flavors. - Add the shrimp, sliced bell peppers, and red onion to the bowl with the marinade. - Toss until all the shrimp and vegetables are coated. This ensures every bite is flavorful. - Spread the mixture out evenly on the sheet pan. Do not overcrowd; this helps them cook nicely. - Bake in the preheated oven for 10-12 minutes. Keep an eye on them. - Look for shrimp that turn pink and opaque. The vegetables should be tender and slightly charred. - After baking, let everything cool slightly. Toss again to mix the flavors. - Serve the shrimp and veggies warm in tortillas. - Add fresh cilantro and lime wedges for a vibrant touch. Enjoy every bite! To avoid overcrowding the pan, use a large sheet pan. Spread the shrimp and veggies evenly. If they are too close, they will steam instead of roast. Roasting gives better flavor and texture. Check if they have space to breathe. For even cooking, start by preheating your oven to 425°F (220°C). This high heat cooks the shrimp quickly. Keep an eye on them while baking. Shrimp cook fast, usually in 10-12 minutes. They should be pink and opaque when done. To add more spices, consider cayenne pepper for heat. A pinch of oregano can add depth. Try smoked salt for a unique twist. Experiment with different spices you love. A little bit can go a long way. For extra ingredients, think about adding corn or zucchini. Both vegetables roast well and add sweetness. You can also toss in black beans for protein. They complement shrimp nicely and add fiber. For a creative way to present fajitas, use a large platter. Arrange the shrimp and veggies in colorful rows. This makes it look fun and inviting. Place lime wedges around the edges for color. For garnishing, sprinkle fresh cilantro over the top. It adds a pop of green and flavor. You can also add a squeeze of lime juice right before serving. This makes the dish bright and fresh. {{image_2}} You can switch up the protein in this dish. Use chicken or beef instead of shrimp. Both work well with the same marinade. For a fun twist, try adding zucchini or corn. These veggies add sweetness and texture. To make this dish gluten-free, use corn tortillas instead of flour ones. If you prefer a vegan option, use plant-based shrimp or tofu. Both can soak up the flavors just like shrimp. Fajitas usually come with grilled meat and veggies, served with tortillas. Tacos are often filled and folded. The flavors in fajitas stay fresh and bright. Tacos can have more variety in toppings. Choose your style based on your cravings! After enjoying your Sheet Pan Chili Lime Shrimp Fajitas, proper cooling is key. Let the leftovers cool to room temperature. This helps keep them fresh. Store the fajitas in airtight containers. Glass or plastic containers work well. Make sure to use containers that seal tightly. You can store them in the fridge for up to three days. When it comes to reheating, the oven is best. It helps maintain the texture. Preheat the oven to 350°F (175°C). Place the fajitas on a baking sheet. Bake for about 10 minutes or until heated through. If you use a microwave, do it in short bursts. Heat for 30 seconds at a time. This keeps the shrimp from getting rubbery. You can freeze both cooked and uncooked fajitas. For cooked fajitas, let them cool completely. Store them in a freezer-safe container. You can keep them in the freezer for up to three months. For uncooked fajitas, freeze the shrimp and veggies in a bag. Thaw them in the fridge overnight before cooking. This way, you can enjoy fresh fajitas anytime! Making these fajitas is quick and easy. The prep time is just 10 minutes. Cooking takes about 10-12 minutes. In total, you can enjoy these fajitas in about 20-22 minutes. This makes them perfect for a busy weeknight meal. Yes, you can use frozen shrimp. Make sure to thaw them before cooking. To thaw, place shrimp in the fridge overnight or run them under cold water for a few minutes. Pat them dry before adding to the marinade. This helps the flavors stick better. These fajitas pair well with many sides. Here are some ideas: - Mexican rice - Black beans - Guacamole - Salsa - Corn on the cob These sides add more flavor and texture to your meal. The spice level is mild to medium. The chili powder adds warmth but is not overpowering. If you want more heat, try adding fresh jalapeños or a dash of hot sauce. You can adjust the spices in the marinade to suit your taste. This article covered how to make delicious Sheet Pan Chili Lime Shrimp Fajitas. We discussed key ingredients, step-by-step instructions, tips, variations, and storage info. With fresh shrimp, colorful veggies, and a flavorful marinade, you can impress anyone. Remember to play around with spices and ingredients to suit your taste. Fajitas can be easy, healthy, and fun for meals. Now, gather your ingredients and start cooking! Enjoy your tasty creation.

Sheet Pan Chili Lime Shrimp Fajitas

Savor the vibrant flavors of Sheet Pan Chili Lime Shrimp Fajitas for an easy and delicious meal! This recipe combines juicy shrimp and colorful veggies, all coated in a zesty chili lime marinade, then baked for perfect flavor in just 20 minutes. Ready to impress your family? Click to explore the full recipe and bring excitement to your dinner table! #ShrimpFajitas #SheetPanMeals #EasyRecipes #DinnerIdeas
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 bell peppers (one red, one yellow), sliced

1 medium red onion, sliced

3 tablespoons olive oil

2 tablespoons lime juice

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Warm flour or corn tortillas, for serving

Instructions
 

Preheat your oven to 425°F (220°C).

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

      Add the shrimp, sliced bell peppers, and red onion to the bowl with the marinade. Toss until everything is evenly coated.

        Spread the shrimp and vegetables out in a single layer on a large sheet pan. Ensure they are not overcrowded for even cooking.

          Bake in the preheated oven for 10-12 minutes, or until the shrimp are cooked through and the vegetables are tender.

            Remove from oven and let cool slightly. Toss everything again to redistribute the flavors.

              Serve the shrimp and veggies warm in tortillas, garnished with fresh cilantro and lime wedges.

                Prep Time, Total Time, Servings: 10 min | 20 min | 4 servings

                  - Presentation Tips: Serve the fajitas with the lime wedges arranged around the platter, and garnish with extra cilantro on top. You can also place the tortillas in a small basket lined with a clean cloth to keep them warm.