Shrimp Sheet-Pan Fajita Style

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 1/2 lb large shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large red onion, sliced into wedges
• 3 tbsp olive oil
• 2 tsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp lime juice
• 1/3 cup chopped fresh cilantro
• 3 cups cooked cilantro-lime rice or cauliflower rice
• 1 avocado, sliced
• 8 small warm corn or flour tortillas, optional

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with foil for easy cleanup. Pat the shrimp very dry so they roast instead of steam.
2. 2In a large bowl toss the sliced peppers and onion wedges with most of the olive oil, chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper until evenly coated.
3. 3Spread the seasoned vegetables in a single layer on the sheet pan. Roast for 12 minutes until the edges start to char and the onions soften.
4. 4Toss the shrimp with the remaining oil and a pinch more of the same spice blend. Pull the pan, push vegetables to the sides, and arrange the shrimp in the center in one layer.
5. 5Return the pan to the oven and roast 6 to 8 minutes more until the shrimp turn pink, opaque, and lightly curled and the peppers are tender-crisp with browned edges.
6. 6Immediately squeeze fresh lime juice over the entire pan and toss everything together so the hot shrimp and vegetables pick up the bright acid.
7. 7Scatter chopped cilantro over the top. Taste and add a final pinch of salt if needed.
8. 8Build lunch bowls over cilantro-lime rice or cauliflower rice, adding sliced avocado. Alternatively, pile the fajita mix into warm tortillas for soft tacos.
9. 9Portion leftovers into containers; the shrimp stay juicy when reheated gently and make excellent next-day desk lunches with minimal fuss.