2bell peppers, seeded and sliced(use red, yellow, or orange peppers)
½largeonion, sliced(about a cup)
1 ½tablespoonsolive oil, divided
1 ½tablespoonstaco seasoning, divided
1poundlarge shrimp, peeled and deveined
2clovesgarlic, minced
1lime, juiced
1tablespoonchopped cilantro
tortillas, avocado and Cotija cheese for serving(optional)
Instructions
Preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper, set aside.
In a bowl, toss together bell peppers, onions, one tablespoon olive oil, and one tablespoon taco seasoning. Pour onto baking sheet and bake for 10 minutes.
While the veggies cook, in the same bowl toss together the shrimp, remaining olive oil and taco seasoning, and garlic. Place the shrimp on top of the bell pepper onion mixture and return to oven for 5-6 minutes or until cooked through and pink in color.
Squeeze lime juice over top of sheet pan mixture and sprinkle with cilantro. Serve on tortillas topped with avocado slices and Cotija cheese (optional).
Notes
Use a large sheet pan: A large sheet pan will give the vegetables enough room to cook evenly without overcrowding. Spread the bell peppers and onions on the pan evenly.
Cut the vegetables evenly: Cut the vegetables into even-sized pieces to ensure they cook evenly.
Toss the vegetables in oil and spices: Tossing the vegetables in oil and spices, rather than just pour it on, will help to coat them evenly and add flavor.
Marinate the shrimp: Marinating the shrimp while the veggies cook will help to infuse them with flavor and make them tender.
Add the shrimp towards the end of cooking: Shrimp cooks quickly, so it's best to add them towards the end of cooking, about 10-12 minutes before the vegetables are done. This will prevent the shrimp from overcooking and becoming tough.
Serve with toppings: Serve the sheet pan shrimp fajitas with a variety of toppings, such as tortillas, sour cream, guacamole, salsa, Cotija cheese, and cilantro.
Storage: store leftovers in an airtight container in the refrigerator for 2-3 days.
Leftovers: leftover sheet pan shrimp fajitas are delicious reheated and served over a bed of rice or stuffed inside a cheesy quesadilla.