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- 1 lb large shrimp, peeled and deveined - 2 bell peppers (red and yellow), sliced - 1 medium onion, sliced - 8 small flour or corn tortillas - 3 tablespoons olive oil - 2 tablespoons chipotle sauce (or adobo sauce) - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper - Fresh cilantro for garnish - Lime wedges for serving Each ingredient plays a key role in creating the vibrant taste of these fajitas. The large shrimp absorb all the spices well, making them juicy and flavorful. The bell peppers and onions add crunch and sweetness. The olive oil helps blend the spices and keeps everything moist during baking. Chipotle sauce gives a smoky kick that can adjust to your taste. The spices, like garlic powder, cumin, and smoked paprika, add depth. A sprinkle of salt and pepper enhances all the flavors. Finally, fresh cilantro and lime wedges brighten the dish. They add freshness and zest, balancing the rich flavors. Enjoy every bite of this colorful and tasty meal! - Preheat the oven to 425°F (220°C). - In a large bowl, combine 1 lb of shrimp, 2 sliced bell peppers, and 1 sliced onion. - In a small bowl, whisk together: - 3 tablespoons olive oil - 2 tablespoons chipotle sauce - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and black pepper to taste - Toss the shrimp and veggies in the chipotle mixture. - Spread the mixture on a parchment-lined baking sheet. - Bake for 15-20 minutes. Toss halfway for even cooking. - Warm the tortillas in a skillet until they are soft. - Assemble the fajitas with shrimp and veggie mixture. - Ensure shrimp are cooked through and veggies are tender. - Use parchment paper for easy cleanup. When you make Sheet Pan Chipotle Shrimp Fajitas, cooking time matters. Shrimp cooks fast, usually in 15 to 20 minutes at 425°F. Check that they turn pink and firm. For veggies, look for soft bell peppers and onions. Use parchment paper to keep your pan clean and save time. - Arrange fajitas on a platter for presentation. - Provide bowls of lime wedges and cilantro. Your fajitas deserve a great look. Place them on a large platter. This makes it easy for everyone to grab a tortilla. Lime wedges and fresh cilantro are key for a colorful touch. They also add a fun, fresh flavor. - Add extra lime juice for zesty flavor. - Consider additional toppings like avocado or salsa. For a zingy kick, squeeze more lime juice over the fajitas. This brightens every bite. You can also try toppings like creamy avocado or spicy salsa. These choices make your dish even more enjoyable and unique. {{image_2}} You can easily swap the shrimp for chicken, beef, or tofu. Chicken works great with the same seasoning. Just slice it thinly and cook it until it's fully done. Beef can add a rich flavor. Use flank steak and slice it against the grain. Tofu is perfect for a plant-based meal. Press it to remove water, then cut it into cubes. For a vegetarian option, skip the shrimp entirely. Use a mix of veggies like zucchini, mushrooms, and more bell peppers. You can also add a plant-based protein, like black beans or chickpeas. This keeps the meal filling and flavorful while being meat-free. If you like it spicy, add jalapeños to the mix. Slice them thin and toss them in with the shrimp and veggies. For a milder flavor, use a mild chipotle sauce. It still gives great taste without too much heat. Adjust to your taste to make it just right! After enjoying your fajitas, store any leftovers in an airtight container. This keeps them fresh in the refrigerator. They will stay good for about three days. Always let them cool before sealing the container. This helps prevent moisture buildup. To reheat your fajitas, you can use either an oven or a microwave. For the oven, set it to 350°F (175°C). Place the fajitas on a baking sheet and warm them for about 10 minutes. If using a microwave, put the fajitas on a microwave-safe plate and heat them until warm. Make sure they are heated through before serving. You can freeze your fajitas for later use. To freeze, first let them cool completely. Then, pack them in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When you want to eat them, defrost in the fridge overnight. After defrosting, reheat as mentioned above. Making Sheet Pan Chipotle Shrimp Fajitas takes about 30 minutes. The prep time is 10 minutes, and cooking takes about 15 to 20 minutes. You can easily fit this meal into a busy evening. Yes, you can prep the shrimp and veggies ahead of time. Mix them with the chipotle sauce and store them in the fridge. Use within 24 hours for the best taste. This makes for easy meal prep and quick dinners. You can serve shrimp fajitas with many sides. Here are some great options: - Rice, white or brown - Black beans or refried beans - Fresh salads with avocado - Corn on the cob - Chips and salsa These sides will complement the fajitas and make your meal even more enjoyable. In this blog post, I shared a simple recipe for tasty Sheet Pan Chipotle Shrimp Fajitas. We covered key ingredients like shrimp, bell peppers, and spices, along with easy step-by-step instructions. Don't forget my tips for serving, flavors, and variations. You can customize the dish with different proteins or extra spice. Keep leftovers fresh and enjoy them later. This dish is quick and full of flavor.

Sheet Pan Chipotle Shrimp Fajitas

Savor the flavors of Sheet Pan Chipotle Shrimp Fajitas with this easy recipe! Perfect for busy nights, you'll love how quickly you can prepare a delicious meal using shrimp, vibrant bell peppers, and spices, all roasted to perfection. Simply toss the ingredients on a sheet pan, bake, and enjoy in warm tortillas. Ready to spice up dinner? Click through for this mouthwatering recipe and bring a fiesta to your table tonight!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 bell peppers (one red, one yellow), sliced

1 medium onion, sliced

3 tablespoons olive oil

2 tablespoons chipotle sauce (or adobo sauce)

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

8 small flour or corn tortillas

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Preheat the oven to 425°F (220°C).

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

      In a separate small bowl, whisk together the olive oil, chipotle sauce, garlic powder, cumin, smoked paprika, salt, and black pepper.

        Pour the chipotle mixture over the shrimp and vegetables and toss until everything is evenly coated.

          Spread the shrimp and vegetable mixture in a single layer on a large baking sheet lined with parchment paper.

            Bake for 15-20 minutes, or until the shrimp are cooked through and the vegetables are tender. Toss halfway through cooking for even roasting.

              While the shrimp and veggies are baking, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.

                Remove the sheet pan from the oven and let it cool for a few minutes. Then, carefully assemble your fajitas by placing a portion of the shrimp and veggie mix on each tortilla.

                  Garnish with fresh cilantro and serve with lime wedges on the side.

                    Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                      - Presentation Tips: Arrange the fajitas on a serving platter, and serve with bowls of extra lime wedges and cilantro for a colorful and inviting presentation.