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- 1 lb large shrimp, peeled and deveined For this dish, I recommend using large shrimp. They cook fast and stay juicy. Peel and devein them for a clean taste. The shrimp should be fresh for the best flavor. - 2 bell peppers (red and yellow), sliced - 1 small red onion, sliced - 4 cloves garlic, minced The bell peppers bring sweetness and color. Use red and yellow for a nice contrast. Slice them thin for even cooking. The red onion adds a mild taste. Garlic gives a rich, aromatic flavor that pairs well with shrimp. - 2 tablespoons olive oil - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Juice of 1 lime - Fresh cilantro, chopped (for garnish) Olive oil helps the shrimp and veggies cook well. Chili powder adds heat and depth. Cumin and smoked paprika give a warm, smoky taste. Don’t forget salt and pepper to enhance all the flavors. Lime juice brightens the dish. Fresh cilantro on top gives a fresh finish. Start by preheating your oven to 400°F (200°C). This step is key for cooking the shrimp and veggies just right. While the oven heats, grab a baking sheet. Line it with parchment paper. This makes cleanup a breeze and helps the fajitas cook evenly. In a large bowl, add 1 pound of peeled and deveined shrimp. Then, slice two bell peppers—one red and one yellow. Next, slice one small red onion. Toss these into the bowl. Now, mince four cloves of garlic and add them to the mix. Drizzle two tablespoons of olive oil over the shrimp and veggies. Sprinkle in one tablespoon of chili powder, one teaspoon of cumin, and one teaspoon of smoked paprika. Season with salt and pepper to taste. Squeeze the juice of half a lime into the bowl. Toss everything together until each piece is nicely coated. This step makes sure every bite is packed with flavor. Spread the shrimp and veggie mixture evenly on the lined baking sheet. Make sure they are in a single layer. This allows them to roast properly. Place the baking sheet in the oven and set a timer for 10 to 12 minutes. The shrimp should turn pink and cook through, while the veggies should become tender. When the timer goes off, carefully remove the baking sheet from the oven. Drizzle with more lime juice and toss gently. Serve the fajitas warm with corn or flour tortillas. Don’t forget to garnish with fresh chopped cilantro for that extra touch! When picking shrimp, look for a few key signs. Fresh shrimp should smell like the sea, not fishy. Their shells should be shiny and slightly moist. If possible, buy shrimp that are already peeled and deveined. This saves time and effort. Always check the date on the package. Fresh shrimp should have a bright color, often pink or gray. If you find them frozen, ensure they do not have ice crystals, which can mean they thawed and refroze. To get the best flavor from your bell peppers and onions, cut them into similar sizes. This helps them cook evenly. Spread them out on the baking sheet. Avoid overcrowding, as this can lead to steaming rather than roasting. Roasting at 400°F brings out their natural sweetness. You want the veggies to be tender but still crisp. Keep an eye on them while baking. They should be bright and vibrant in color when done. Boosting flavor is easy with a few tricks. First, always use fresh ingredients. Fresh garlic gives a strong taste compared to dried. Don’t skimp on the spices; they create depth. Add a pinch more chili powder for extra heat or smoked paprika for a smoky twist. After baking, drizzle extra lime juice over the dish. This adds brightness and balances the flavors. For an extra touch, sprinkle fresh cilantro on top before serving. {{image_2}} You can swap shrimp for chicken or beef. Both options bring their own flavors. If you choose chicken, use thin slices for quick cooking. For beef, flank steak works well. Cook it until just right for the best taste. You can also try plant-based proteins. Tofu or tempeh can be great options for a veggie twist. Feel free to mix up the veggies. Zucchini, mushrooms, or even broccoli can add color and texture. You can also try adding corn for sweetness. Use what you have in your fridge. Just remember to cut them evenly for even cooking. This way, all your vegetables cook just right. You can play with the spices to change the flavor. Add more chili powder for heat or cayenne for a kick. If you love smoky flavors, increase the smoked paprika. You can also try adding fresh herbs like oregano or thyme. Experimenting with spices makes every meal unique. Adjust the seasonings to suit your taste for the best experience. After enjoying your sheet-pan garlic shrimp fajitas, let the leftovers cool. Place them in an airtight container. This helps keep the shrimp and veggies fresh. Store them in the fridge. They stay good for up to three days. Make sure to keep the tortillas separate to avoid sogginess. To reheat your fajitas, use the microwave or stovetop. If using the microwave, place the leftovers on a plate. Heat for 1-2 minutes until warm. For the stovetop, put your fajitas in a pan over medium heat. Stir occasionally for about 5 minutes. This keeps the flavors alive and the shrimp tender. You can freeze the shrimp and vegetable mix if you want to store it longer. First, let it cool completely. Then, place it in a freezer-safe bag. Squeeze out as much air as possible before sealing. This helps prevent freezer burn. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. Once thawed, pat them dry with a paper towel. This step helps the shrimp cook evenly. Make sure they are peeled and deveined for best results. I prefer corn tortillas for their flavor and texture. They hold the shrimp and veggies well. Flour tortillas are also a good option if you like a softer bite. Warm the tortillas in a pan for a few seconds to enhance their taste. This adds a nice touch to your meal. To add heat, increase the chili powder. You could also add diced jalapeños to the mix before baking. For an extra kick, try adding cayenne pepper or hot sauce. Taste as you go to find the right level of spice that you enjoy. This article covered how to make tasty shrimp fajitas. We explored key ingredients like shrimp, vegetables, and spices. I provided clear steps to prep and bake your dish. You saw tips for fresh shrimp and how to cook veggies well. We discussed variations with different proteins and how to store leftovers. When you try these fajitas, enjoy the flavor and fun of cooking. Happy cooking!

Sheet-Pan Garlic Shrimp Fajitas

Savor the taste of Sheet-Pan Garlic Shrimp Fajitas with this simple and delicious recipe! Packed with juicy shrimp, colorful bell peppers, and aromatic spices, this one-sheet meal is perfect for busy weeknights. In just 25 minutes, you can create a flavorful dish that your family will love. Click to discover the full recipe and learn how to serve these zesty fajitas with warm tortillas for a delightful dinner experience!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 bell peppers (red and yellow), sliced

1 small red onion, sliced

4 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Corn or flour tortillas (for serving)

Instructions
 

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easier cleanup.

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

      Drizzle the olive oil over the mixture, then add the chili powder, cumin, smoked paprika, salt, and pepper. Squeeze in the juice of half the lime and toss well until everything is evenly coated.

        Spread the shrimp and vegetable mixture evenly on the prepared baking sheet in a single layer.

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

            Remove from the oven and drizzle with additional lime juice, and toss gently.

              Serve warm with corn or flour tortillas and garnish with fresh cilantro.

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