Sheet Pan Shrimp Fajitas

Ingredients:

For the Shrimp Fajitas:

• 1 lb. large or extra-large cooked or raw shrimp, peeled and deveined
• 1 green pepper, deseeded and sliced
• 1 red pepper, deseeded and sliced
• 1 yellow pepper, deseeded and sliced
• 1 orange pepper, deseeded and sliced
• 1 small yellow onion, sliced
• 1/2 lime, juiced (optional)

For the Fajita Seasoning:

• 2 tsp chili powder
• 2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tsp paprika or smoked paprika
• 1 tsp cumin
• 1/2 tsp salt
• 2 tsp dried oregano
• 1/4 tsp ground black pepper

Instructions:

Preparing the Shrimp:

1. Preheat oven to 425°F.
2. In a small mixing bowl, combine all the fajita seasoning ingredients. Stir until well combined.
3. Rinse the cooked shrimp and remove the tails.
4. Place the shrimp in a large zip-lock bag. Pour the fajita seasoning over the shrimp in the bag. Seal the bag and shake until the shrimp are evenly coated.

Cooking the Vegetables:

1. Deseed and slice the peppers and onion.
2. Line a large baking sheet with aluminum foil and spray with non-stick cooking spray.
3. Place the sliced onions and peppers on the prepared baking sheet.
4. Cook in the preheated oven for 30-35 minutes.

Adding the Shrimp:

1. Remove the vegetables from the oven and add the shrimp directly to the baking sheet, spreading them evenly over the vegetables.
2. Return the baking sheet to the oven for an additional 7-10 minutes if using cooked shrimp, or 15-20 minutes if using raw shrimp.

Finishing Touches:

1. Remove from oven and gently stir to combine the seasoning with the vegetables and shrimp.
2. Drizzle lime juice over the top, if desired.

Serving Suggestions:

1. Serve the shrimp fajitas on top of a low-point tortilla, rice, cauliflower rice, or as is.
2. Garnish with toppings such as non-fat plain Greek yogurt, avocado, or salsa for added flavor.

Notes:

• For a variation, you can substitute the shrimp with skinless, boneless chicken tenders.
• These shrimp fajitas can be stored in the fridge for 5-7 days or in the freezer for up to a month.
• Consider dividing the recipe into single-serving containers along with cauliflower rice or frozen cauliflower stir-fry rice for easy meal prep.