"Heat the oven to 425 F. Line a baking sheet with foil or parchment paper. In a small bowl, combine the chili powder, cumin, garlic powder, oregano, paprika, salt and pepper. In a medium bowl, add the sliced peppers and onion, 2 tablespoons olive oil and half of the seasoning mixture, about 3 teaspoons. Mix well and spread out on the prepared baking sheet."
"Bake for 10 minutes. Meanwhile, combine the rest of the spice mixture with the shrimp and remaining 1 tablespoon of olive oil. After 10 minutes, add the shrimp to the baking pan and bake for another 10 to 12 minutes, until the shrimp and veggies are cooked through. Serve on tortillas with cilantro, sour cream and cheese. How do you store leftover shrimp fajitas? Keep leftover cooked shrimp in an airtight container in the fridge for"
Sheet-pan shrimp fajitas use bell peppers, red onion, shrimp, olive oil, and a simple spice blend of chili powder, cumin, garlic powder, dried oregano, paprika, salt, and pepper. Peppers and onion are coated with oil and half the seasoning and roasted at 425°F for 10 minutes. Shrimp are tossed with the remaining seasoning and oil, added to the pan, and roasted 10–12 minutes until cooked through. Serve on tortillas topped with cilantro, sour cream, and cheese, or with guacamole, corn salsa, avocado crema, grilled peppers and onions, hot sauce, diced tomatoes, or shredded lettuce. Store leftovers in an airtight container in the refrigerator.
Read at Alternative Medicine Magazine
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