Sheet Pan Shrimp Fajitas

Sheet pan dinners are becoming a staple in my simplified weekly meal plan. This shrimp and peppers pan is perfect paired with all your favorite Mexican dinner accompaniments like guac, salsa, rice, beans, tortillas, etc. I use frozen shrimp simply because I like to keep a bag in the freezer. Look for wild-caught at your grocery store or fish counter.

SHEET PAN SHRIMP FAJITAS

INGREDIENTS
1 16-ounce bag frozen medium shrimp, thawed (peeled, deveined, tail off)
3 Bell peppers (any color), sliced
1 large sweet onion, sliced
½ red onion, sliced
2 tablespoons extra virgin olive oil
~1 teaspoon chili powder (use less if you don’t like the heat)

½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
1 teaspoon cumin
Salt
Pepper
Optional: Lime wedges, cilantro

INSTRUCTIONS
Preheat oven to 450 degrees. In a large bowl, combine the shrimp, veggies, oil, and spices. Spread mixture across a large baking sheet. Pop in the oven for about 10 minutes. Then, turn your oven to broil, and cook for another 2-3 minutes, or until the veggies get a little toasted but not burnt. Remove from oven. If desired, squeeze fresh lime juice over the shrimp and veggies and finish with some chopped cilantro. Use this dish as the base for fajitas, in tacos, or atop salad.