Sheet-Pan Shrimp Fajitas

Fajitas make an excellent weeknight meal. These come together faster than ever, using quick-cooking shrimp and veggies all on one sheet pan so you can focus on family rather than cleanup.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F.

Step 2

Combine oil, chili powder, cumin, garlic powder, lime zest, salt and chipotle powder in a large bowl. Transfer 4 teaspoons of the mixture to a small bowl and set aside. Add red and yellow bell peppers and onion to the large bowl; stir to combine.

Step 3

Spread the vegetables on a large rimmed baking sheet and roast on the middle rack, stirring once, until mostly soft, 13 to 15 minutes. (Reserve the large bowl for the next step.)

Step 4

Meanwhile, add shrimp and the reserved chili mixture to the large bowl and toss to combine.

Step 5

Once the vegetables have softened, remove from the oven and stir in the shrimp. Continue roasting until the vegetables and shrimp are cooked through, about 5 minutes more.

Step 6

Transfer to a serving dish and stir in lime juice. Serve with warmed tortillas and with lime wedges, cilantro sour cream, avocado and/or pico de gallo, if desired.

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