Sheet Pan Shrimp Fajitas

• Seafood

  • 1 1/2 lbs Shrimp

• Produce

  • 1 Bell pepper, orange thin
  • 1 Cilantro, fresh
  • 1/2 tsp Garlic powder
  • 1 Lime
  • 1/2 tsp Onion powder
  • 1 Red bell pepper, thin
  • 1 Red onion, small thin
  • 1 Yellow bell pepper, thin

• Baking & Spices

  • 2 tsp Chili powder
  • 1 tsp Kosher salt
  • 1/2 tsp Paprika, smoked
  • 3 turns Pepper, freshly ground

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 1 Tortillas

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Ingredients

• 1 1/2 pounds of shrimp, peeled and deveined
• 1 yellow bell pepper, sliced thin
• 1 red bell pepper, sliced thin
• 1 orange bell pepper, sliced thin
• 1 small red onion, sliced thin
• 1 1/2 tablespoons of extra virgin olive oil
• 1 teaspoon of kosher salt
• several turns of freshly ground pepper
• 2 teaspoon of chili powder
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of smoked paprika
• lime
• fresh cilantro for garnish
• tortillas, warmed

Directions

• Preheat oven to 450 degrees.
• In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.
• Toss to combine.
• Spray baking sheet with non stick cooking spray.
• Spread shrimp, bell peppers and onions on baking sheet.
• Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.
• Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro.
• Serve in warm tortillas.