Sooo, I wasn't going to post anything today. But then I remembered it's Friday and wanted to say, hi!
Aside from that, I got nothin'.
Oh wait, that's not true. I have shrimp for you guys. Yummy yummy shrimp with loads of cooked veggies all ready and cooked in just 15 minutes.
This is not a drill. This is the easiest, fastest and tastiest (hot) dinner I have ever made in my whole entire life. And it all cooks on ONE single baking sheet. Meaning waaaay less time cleaning dishes in hot burning water.
Delicious wrapped in a tortilla, topped on a pile of greens with rice, or yes, even served alongside a pile of buttery mashed potatoes.
And on that note, have the best weekend ever!
yayyy! yummy yummy time!
15 Minute Sheet Pan Shrimp Fajitas
Prep Time: 5 minutes | Cook time: 10 minutes
Total Time: 15 minutes
Yield: 4-6 servings
Type: quick, easy, main dish, dinner, shrimp, healthy
1 1/2 pounds jumbo raw shrimp, thawed, peeled and deveined
1 large red onion, sliced
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 orange bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
5 cloves garlic, minced
1-2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon pepper
2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
Juice from 1 lime
Corn or flour tortillas, for serving
Preheat oven to 450 degrees.
In a large mixing bowl toss together bell pepper and onions with the olive oil. In a separate, smaller bowl, mix together the spices for the fajita seasoning. Combine spices with the bell pepper and toss to combine.
Add the shrimp to the same bowl and toss once just to combine.
Spray baking sheet with non-stick cooking spray and spread onion bell pepper and shrimp over the baking sheet in an even layer.
Cook at 450 degrees for 6-8 minutes; gently mix ingredients and shrimp around on the baking sheet and turn oven to broil and cook for an additional 2-3 minutes or until shrimp are fully cooked.
Squeeze fresh lime juice over the shrimp and peppers and sprinkle with fresh cilantro.
Serve with warm tortillas, sour cream and black beans or rice.