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Chili Lime Shrimp Fajitas Sheet Pan Delight

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- 1 lb large shrimp, peeled and deveined - 2 red bell peppers, sliced - 1 yellow onion, sliced - 2 tablespoons olive oil - Zest and juice of 2 limes - 2 teaspoons chili powder For the main ingredients, I choose large shrimp for their sweet flavor. Red bell peppers add a nice crunch, while the yellow onion gives a savory taste. Olive oil helps to coat everything and adds richness. Lime zest and juice add bright, tangy notes. Chili powder gives the dish its signature kick. - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste The seasonings are key to enhancing the flavor. Cumin adds warmth and earthiness. Garlic powder boosts the savory notes. Smoked paprika gives a hint of smokiness. Don’t forget salt and pepper to balance everything out. - 8 small flour tortillas - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) For serving, I love using small flour tortillas. They wrap around the filling perfectly. Fresh cilantro adds a pop of color and fresh flavor. Lime wedges let you squeeze extra juice over the fajitas for a burst of brightness. First, preheat your oven to 400°F (200°C). This step is key for cooking the shrimp and veggies just right. Next, line your sheet pan with parchment paper. This will help keep things from sticking. It makes clean-up easier too! In a large bowl, mix together the shrimp, sliced red bell peppers, and yellow onion. Add the olive oil, lime zest, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Toss everything well, so each piece gets coated with those tasty flavors. This is where the magic begins! Spread the shrimp and veggie mix evenly on your prepared sheet pan. Bake for 10 to 12 minutes. You'll know it's done when the shrimp turn pink and the veggies are tender. While it bakes, warm your tortillas in a dry skillet or microwave. After baking, let it cool a little before you assemble. To build your fajitas, take a tortilla and add a generous spoonful of the shrimp and veggie mix. Top it with fresh cilantro. Serve it all with lime wedges on the side. These little wedges bring out the best in your fajitas! Enjoy every bite! Cooking time can change based on a few factors. First, shrimp cook fast. They take about 10 to 12 minutes in the oven. If your shrimp are larger, they may need more time. The veggies also matter. If you cut them thick, they will take longer to cook. Thin slices will cook faster. Always check that the shrimp turn pink and firm. This tells you they are done. You can swap ingredients if needed. For shrimp, try chicken or tofu. Both work well with the same spices. If you don’t have flour tortillas, corn tortillas are a great choice. For seasonings, use taco seasoning instead of chili powder and cumin. This can give you a new flavor twist. Serving matters as much as taste. Use a big platter for the fajitas. Arrange the shrimp and veggies in the center. Add bowls of toppings like guacamole, sour cream, and salsa on the side. This lets everyone build their own fajita. For a pop of color, sprinkle fresh cilantro on top. Lime wedges on the side add a nice touch too. {{image_2}} If you love heat, add more chili powder. You can use cayenne or chili flakes. This will give the shrimp a nice kick. Mix the extra chili with the other spices before tossing it with the shrimp and veggies. Adjust the amount to your taste. Remember, spice can make or break your dish! You can make this dish without shrimp. Try using chickpeas or mushrooms. Both add great texture and flavor. For chickpeas, use one can, drained and rinsed. For mushrooms, slice about 8 ounces and sauté them first. Replace the shrimp in the recipe with these ingredients for a tasty twist! Toppings can really change your fajita game. Consider adding guacamole, sour cream, or salsa. Fresh avocado slices also make a great addition. For a crunch, try shredded cabbage or lettuce. You can even sprinkle some cheese on top for extra creaminess. Let everyone build their own fajitas! To store leftovers safely, let the shrimp fajitas cool first. Place them in an airtight container. It is best to keep the shrimp and veggies separate from the tortillas. This keeps everything fresh and tasty. You can store them in the fridge for up to three days. Just make sure to label the containers with the date. For the best taste, reheat shrimp fajitas in a skillet. Heat it over medium heat. Add a splash of water or broth to keep them moist. Stir them often until heated through. This usually takes about 5 minutes. You can also use the microwave. Place the fajitas in a microwave-safe dish, cover, and heat for 1-2 minutes. Check to make sure they are warm enough. If you want to save leftovers for later, freezing is a great option. First, let the fajitas cool completely. Then, pack them in a freezer-safe bag. Press out any extra air before sealing. Shrimp fajitas can last in the freezer for about two months. When you’re ready to eat, thaw them in the fridge overnight. Reheat them as mentioned above for the best results. Look for shrimp that turns pink and opaque. The shrimp should also curl slightly. If they still look gray or transparent, they need more time. A good rule is to cook them for about 10-12 minutes at 400°F (200°C). Don't overcook shrimp, as they can become tough and chewy. Yes, you can prep a lot ahead of time. Chop the veggies and marinate the shrimp a few hours before cooking. This helps the flavors blend. Store them in the fridge until you're ready to bake. You can also warm the tortillas ahead of time and keep them wrapped in a towel to stay soft. Serve your fajitas with sides like: - Mexican rice - Black beans - Refried beans - Corn salad - Chips and salsa These sides will round out your meal and add more flavor. Each bite of shrimp fajitas pairs well with these tasty options. This blog post covered how to make delicious shrimp fajitas. We discussed the main ingredients like shrimp, peppers, and seasonings. I provided easy steps for cooking and serving. I also shared tips for cooking time and ingredient swaps. Remember, you can customize your fajitas for heat or make them vegetarian. Enjoy the leftovers, and storing them is simple. This recipe is fun and easy, perfect for any day. Get cooking and delight in every bite of your fajitas!

WANT TO SAVE THIS RECIPE?

Are you ready to spice up your weeknight dinners? In this post, I’m excited to share my recipe for Chili Lime Shrimp Fajitas Sheet Pan Delight. This dish combines juicy shrimp, colorful veggies, and zesty seasoning—all baked together for easy cleanup. It’s perfect for busy nights when you want something tasty and satisfying. Let’s dive into the ingredients and get cooking!

Ingredients

Main Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 2 red bell peppers, sliced
  • 1 yellow onion, sliced
  • 2 tablespoons olive oil
  • Zest and juice of 2 limes
  • 2 teaspoons chili powder

For the main ingredients, I choose large shrimp for their sweet flavor. Red bell peppers add a nice crunch, while the yellow onion gives a savory taste. Olive oil helps to coat everything and adds richness. Lime zest and juice add bright, tangy notes. Chili powder gives the dish its signature kick.

Seasonings

  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

The seasonings are key to enhancing the flavor. Cumin adds warmth and earthiness. Garlic powder boosts the savory notes. Smoked paprika gives a hint of smokiness. Don’t forget salt and pepper to balance everything out.

For Serving

  • 8 small flour tortillas
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

For serving, I love using small flour tortillas. They wrap around the filling perfectly. Fresh cilantro adds a pop of color and fresh flavor. Lime wedges let you squeeze extra juice over the fajitas for a burst of brightness.

Step-by-Step Instructions

Preheat and Prepare

First, preheat your oven to 400°F (200°C). This step is key for cooking the shrimp and veggies just right. Next, line your sheet pan with parchment paper. This will help keep things from sticking. It makes clean-up easier too!

Combine Ingredients

In a large bowl, mix together the shrimp, sliced red bell peppers, and yellow onion. Add the olive oil, lime zest, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Toss everything well, so each piece gets coated with those tasty flavors. This is where the magic begins!

Bake and Serve

Spread the shrimp and veggie mix evenly on your prepared sheet pan. Bake for 10 to 12 minutes. You’ll know it’s done when the shrimp turn pink and the veggies are tender. While it bakes, warm your tortillas in a dry skillet or microwave. After baking, let it cool a little before you assemble.

To build your fajitas, take a tortilla and add a generous spoonful of the shrimp and veggie mix. Top it with fresh cilantro. Serve it all with lime wedges on the side. These little wedges bring out the best in your fajitas! Enjoy every bite!

Tips & Tricks

Cooking Time Adjustments

Cooking time can change based on a few factors. First, shrimp cook fast. They take about 10 to 12 minutes in the oven. If your shrimp are larger, they may need more time. The veggies also matter. If you cut them thick, they will take longer to cook. Thin slices will cook faster. Always check that the shrimp turn pink and firm. This tells you they are done.

Ingredient Substitutions

You can swap ingredients if needed. For shrimp, try chicken or tofu. Both work well with the same spices. If you don’t have flour tortillas, corn tortillas are a great choice. For seasonings, use taco seasoning instead of chili powder and cumin. This can give you a new flavor twist.

Presentation Tips

Serving matters as much as taste. Use a big platter for the fajitas. Arrange the shrimp and veggies in the center. Add bowls of toppings like guacamole, sour cream, and salsa on the side. This lets everyone build their own fajita. For a pop of color, sprinkle fresh cilantro on top. Lime wedges on the side add a nice touch too.

Variations

Spicy Chili Lime Shrimp Fajitas

If you love heat, add more chili powder. You can use cayenne or chili flakes. This will give the shrimp a nice kick. Mix the extra chili with the other spices before tossing it with the shrimp and veggies. Adjust the amount to your taste. Remember, spice can make or break your dish!

Vegetarian Option

You can make this dish without shrimp. Try using chickpeas or mushrooms. Both add great texture and flavor. For chickpeas, use one can, drained and rinsed. For mushrooms, slice about 8 ounces and sauté them first. Replace the shrimp in the recipe with these ingredients for a tasty twist!

Additional Toppings

Toppings can really change your fajita game. Consider adding guacamole, sour cream, or salsa. Fresh avocado slices also make a great addition. For a crunch, try shredded cabbage or lettuce. You can even sprinkle some cheese on top for extra creaminess. Let everyone build their own fajitas!

Storage Info

Refrigeration

To store leftovers safely, let the shrimp fajitas cool first. Place them in an airtight container. It is best to keep the shrimp and veggies separate from the tortillas. This keeps everything fresh and tasty. You can store them in the fridge for up to three days. Just make sure to label the containers with the date.

Reheating Instructions

For the best taste, reheat shrimp fajitas in a skillet. Heat it over medium heat. Add a splash of water or broth to keep them moist. Stir them often until heated through. This usually takes about 5 minutes. You can also use the microwave. Place the fajitas in a microwave-safe dish, cover, and heat for 1-2 minutes. Check to make sure they are warm enough.

Freezing Guidelines

If you want to save leftovers for later, freezing is a great option. First, let the fajitas cool completely. Then, pack them in a freezer-safe bag. Press out any extra air before sealing. Shrimp fajitas can last in the freezer for about two months. When you’re ready to eat, thaw them in the fridge overnight. Reheat them as mentioned above for the best results.

FAQs

How do I know when shrimp is fully cooked?

Look for shrimp that turns pink and opaque. The shrimp should also curl slightly. If they still look gray or transparent, they need more time. A good rule is to cook them for about 10-12 minutes at 400°F (200°C). Don’t overcook shrimp, as they can become tough and chewy.

Can I make this recipe in advance?

Yes, you can prep a lot ahead of time. Chop the veggies and marinate the shrimp a few hours before cooking. This helps the flavors blend. Store them in the fridge until you’re ready to bake. You can also warm the tortillas ahead of time and keep them wrapped in a towel to stay soft.

What sides go well with shrimp fajitas?

Serve your fajitas with sides like:

  • Mexican rice
  • Black beans
  • Refried beans
  • Corn salad
  • Chips and salsa

These sides will round out your meal and add more flavor. Each bite of shrimp fajitas pairs well with these tasty options.

This blog post covered how to make delicious shrimp fajitas. We discussed the main ingredients like shrimp, peppers, and seasonings. I provided easy steps for cooking and serving. I also shared tips for cooking time and ingredient swaps.

Remember, you can customize your fajitas for heat or make them vegetarian. Enjoy the leftovers, and storing them is simple. This recipe is fun and easy, perfect for any day. Get cooking and delight in every bite of your fajitas!

- 1 lb large shrimp, peeled and deveined - 2 red bell peppers, sliced - 1 yellow onion, sliced - 2 tablespoons olive oil - Zest and juice of 2 limes - 2 teaspoons chili powder For the main ingredients, I choose large shrimp for their sweet flavor. Red bell peppers add a nice crunch, while the yellow onion gives a savory taste. Olive oil helps to coat everything and adds richness. Lime zest and juice add bright, tangy notes. Chili powder gives the dish its signature kick. - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste The seasonings are key to enhancing the flavor. Cumin adds warmth and earthiness. Garlic powder boosts the savory notes. Smoked paprika gives a hint of smokiness. Don’t forget salt and pepper to balance everything out. - 8 small flour tortillas - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) For serving, I love using small flour tortillas. They wrap around the filling perfectly. Fresh cilantro adds a pop of color and fresh flavor. Lime wedges let you squeeze extra juice over the fajitas for a burst of brightness. First, preheat your oven to 400°F (200°C). This step is key for cooking the shrimp and veggies just right. Next, line your sheet pan with parchment paper. This will help keep things from sticking. It makes clean-up easier too! In a large bowl, mix together the shrimp, sliced red bell peppers, and yellow onion. Add the olive oil, lime zest, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Toss everything well, so each piece gets coated with those tasty flavors. This is where the magic begins! Spread the shrimp and veggie mix evenly on your prepared sheet pan. Bake for 10 to 12 minutes. You'll know it's done when the shrimp turn pink and the veggies are tender. While it bakes, warm your tortillas in a dry skillet or microwave. After baking, let it cool a little before you assemble. To build your fajitas, take a tortilla and add a generous spoonful of the shrimp and veggie mix. Top it with fresh cilantro. Serve it all with lime wedges on the side. These little wedges bring out the best in your fajitas! Enjoy every bite! Cooking time can change based on a few factors. First, shrimp cook fast. They take about 10 to 12 minutes in the oven. If your shrimp are larger, they may need more time. The veggies also matter. If you cut them thick, they will take longer to cook. Thin slices will cook faster. Always check that the shrimp turn pink and firm. This tells you they are done. You can swap ingredients if needed. For shrimp, try chicken or tofu. Both work well with the same spices. If you don’t have flour tortillas, corn tortillas are a great choice. For seasonings, use taco seasoning instead of chili powder and cumin. This can give you a new flavor twist. Serving matters as much as taste. Use a big platter for the fajitas. Arrange the shrimp and veggies in the center. Add bowls of toppings like guacamole, sour cream, and salsa on the side. This lets everyone build their own fajita. For a pop of color, sprinkle fresh cilantro on top. Lime wedges on the side add a nice touch too. {{image_2}} If you love heat, add more chili powder. You can use cayenne or chili flakes. This will give the shrimp a nice kick. Mix the extra chili with the other spices before tossing it with the shrimp and veggies. Adjust the amount to your taste. Remember, spice can make or break your dish! You can make this dish without shrimp. Try using chickpeas or mushrooms. Both add great texture and flavor. For chickpeas, use one can, drained and rinsed. For mushrooms, slice about 8 ounces and sauté them first. Replace the shrimp in the recipe with these ingredients for a tasty twist! Toppings can really change your fajita game. Consider adding guacamole, sour cream, or salsa. Fresh avocado slices also make a great addition. For a crunch, try shredded cabbage or lettuce. You can even sprinkle some cheese on top for extra creaminess. Let everyone build their own fajitas! To store leftovers safely, let the shrimp fajitas cool first. Place them in an airtight container. It is best to keep the shrimp and veggies separate from the tortillas. This keeps everything fresh and tasty. You can store them in the fridge for up to three days. Just make sure to label the containers with the date. For the best taste, reheat shrimp fajitas in a skillet. Heat it over medium heat. Add a splash of water or broth to keep them moist. Stir them often until heated through. This usually takes about 5 minutes. You can also use the microwave. Place the fajitas in a microwave-safe dish, cover, and heat for 1-2 minutes. Check to make sure they are warm enough. If you want to save leftovers for later, freezing is a great option. First, let the fajitas cool completely. Then, pack them in a freezer-safe bag. Press out any extra air before sealing. Shrimp fajitas can last in the freezer for about two months. When you’re ready to eat, thaw them in the fridge overnight. Reheat them as mentioned above for the best results. Look for shrimp that turns pink and opaque. The shrimp should also curl slightly. If they still look gray or transparent, they need more time. A good rule is to cook them for about 10-12 minutes at 400°F (200°C). Don't overcook shrimp, as they can become tough and chewy. Yes, you can prep a lot ahead of time. Chop the veggies and marinate the shrimp a few hours before cooking. This helps the flavors blend. Store them in the fridge until you're ready to bake. You can also warm the tortillas ahead of time and keep them wrapped in a towel to stay soft. Serve your fajitas with sides like: - Mexican rice - Black beans - Refried beans - Corn salad - Chips and salsa These sides will round out your meal and add more flavor. Each bite of shrimp fajitas pairs well with these tasty options. This blog post covered how to make delicious shrimp fajitas. We discussed the main ingredients like shrimp, peppers, and seasonings. I provided easy steps for cooking and serving. I also shared tips for cooking time and ingredient swaps. Remember, you can customize your fajitas for heat or make them vegetarian. Enjoy the leftovers, and storing them is simple. This recipe is fun and easy, perfect for any day. Get cooking and delight in every bite of your fajitas!

Chili Lime Shrimp Fajitas Sheet Pan

Elevate your dinner game with these delicious Chili Lime Shrimp Fajitas! Packed with flavor from juicy shrimp, vibrant bell peppers, and zesty lime, this easy recipe is perfect for any night of the week. With just a few simple steps, you can create a mouthwatering meal that your family will love. Click through to explore this recipe and impress your guests with a fun fajita night!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 red bell peppers, sliced

1 yellow onion, sliced

2 tablespoons olive oil

Zest and juice of 2 limes

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

8 small flour tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

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

      Drizzle olive oil, lime zest, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper over the mixture. Toss until all ingredients are well coated.

        Spread the shrimp and veggie mixture evenly on the prepared sheet pan.

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

            While the shrimp is baking, warm the tortillas in a dry skillet or microwave until soft.

              Remove from the oven, and let it cool slightly before assembling the fajitas.

                To assemble, place a generous spoonful of the shrimp and vegetable mixture on a tortilla, and sprinkle with freshly chopped cilantro.

                  Serve with lime wedges on the side for squeezing over the top.

                    Prep Time, Total Time, Servings: 10 mins | 20 mins | 4 servings

                      - Presentation Tips: Serve fajitas on a large platter with an assortment of toppings like guacamole, sour cream, or salsa on the side for guests to customize their own.

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