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For this fun dish, you need fresh and vibrant ingredients. Here’s what to gather: - 1 lb shrimp, peeled and deveined - 1 bell pepper (red or green), sliced - 1 yellow onion, sliced - 8 oz tortilla chips - 1 cup shredded cheddar cheese - 1/2 cup black beans, rinsed and drained - 1/2 cup corn kernels (fresh or canned) These main ingredients create the base for your nachos. The shrimp adds protein, while the peppers and onions bring color and crunch. Tortilla chips serve as the foundation. To boost flavor, you’ll need some tasty seasonings and toppings: - 2 tablespoons olive oil - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1/2 teaspoon paprika - Salt and pepper to taste - 1/4 cup fresh cilantro, chopped - 1 avocado, diced - 1/2 cup sour cream (for topping) - Lime wedges (for serving) These seasonings make the shrimp and veggies pop with flavor. The cilantro and avocado add freshness. A dollop of sour cream and a squeeze of lime complete your dish. Enjoy each bite! 1. Preheat the oven to 400°F (200°C). This heat will make your shrimp and veggies nice and tender. 2. Prepare the shrimp and veggies: In a large bowl, mix the shrimp, sliced bell pepper, and onion. 3. Add flavor: Drizzle 2 tablespoons of olive oil over the mix. Sprinkle 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1/2 teaspoon of paprika, and some salt and pepper. Toss it well until everything is coated. 1. Cook the shrimp and veggies: Spread the shrimp and veggie mix evenly on a large sheet pan. Bake for 10-12 minutes. Watch as shrimp turn pink and veggies soften. 2. Prepare the tortilla chips: While shrimp and veggies bake, take a second baking sheet. Spread 8 oz of tortilla chips evenly on this sheet. 3. Combine everything: Remove the shrimp and veggies from the oven. Pile them high on the tortilla chips. 4. Add final toppings: Sprinkle 1 cup of shredded cheddar cheese, 1/2 cup of black beans, and 1/2 cup of corn on top. Return the pan to the oven for another 5-7 minutes. Wait for the cheese to melt and bubble. 5. Garnish: Once baked, take out the pan. Top with 1/4 cup of chopped cilantro and 1 avocado, diced. Serve hot with dollops of sour cream and lime wedges for squeezing. Enjoy your flavorful and fun dish! To ensure your shrimp are perfectly cooked, aim for a quick bake. The shrimp will turn pink and opaque when done. Overcooked shrimp can become tough. Keep an eye on them around the 10-minute mark. For the best tortilla chips, choose sturdy ones. Thin chips may break under the weight of toppings. Look for chips that are thick and crunchy. This way, your nachos hold their shape and stay delicious. Seasoning is key to great flavor. Use fresh spices for a bold taste. Combine chili powder, cumin, and garlic powder for a tasty kick. You can sprinkle a little extra chili powder for more heat if you like. Layering ingredients is important too. Start with tortilla chips, then add the shrimp and veggies. Next, sprinkle cheese, black beans, and corn evenly. This ensures every chip gets a bit of everything. Garnish with cilantro and avocado right before serving for a fresh touch. {{image_2}} You can change the proteins in this dish. Instead of shrimp, use chicken or tofu. Chicken adds a hearty touch, while tofu works for a veggie option. Switching up the vegetables can also create a new flavor experience. Try zucchini, mushrooms, or even jalapeños for a kick. Each veggie brings its own taste, making this dish fun to customize. If you like heat, add jalapeños or hot sauce. This will spice up your nachos. Just be careful not to add too much! You can also play with cheese types. Swap cheddar for pepper jack or mozzarella. Each cheese melts differently, creating unique flavors and textures. Experiment to find your favorite blend! To keep your nachos fresh, place leftovers in an airtight container. This helps lock in flavor. Store them in the fridge. Aim to eat them within 2-3 days for the best taste. If you wait too long, the chips can get soggy. Reheating nachos can be tricky. You want to keep them crispy. To do this, place them on a baking sheet. Heat them in the oven at 350°F for about 10 minutes. This warms them evenly and keeps the crunch. You can also use a toaster oven if you have one. Just check to make sure the cheese melts but the chips stay crisp. How do I know when shrimp are cooked? You can tell shrimp are cooked when they turn pink and opaque. They should curl into a C shape. This usually takes about 10-12 minutes in the oven. To be sure, you can check the thickest part. If it is white and firm, your shrimp are ready. Can I make this recipe in advance? Yes, you can prepare some parts in advance. You can chop the veggies and season the shrimp the night before. Store them in the fridge. When you're ready to cook, just spread everything on the sheet pan and bake. This saves time and makes dinner quick. What can I use instead of shrimp? If you don’t want shrimp, try chicken or tofu. Chicken works well and needs to cook a bit longer. Tofu is a great plant-based option. Just make sure to press it to remove extra water for the best texture. Is this recipe gluten-free? Yes, this recipe can be gluten-free! Just use gluten-free tortilla chips. Make sure to check the labels on your beans and seasonings too. Most are gluten-free, but it's good to confirm. Enjoy your nachos without worry! Sheet pan fajita shrimp nachos are easy and fun to make. You start with fresh shrimp, veggies, and tortilla chips. Mixing them with tasty spices brings great flavor. Choosing the right ingredients and layering them well is key. You can even swap proteins or adjust the spice level to fit your taste. For leftovers, store them properly to keep them fresh. Reheating can keep the nachos crispy. Enjoy experimenting with your own twists on this delicious dish!

Sheet Pan Fajita Shrimp Nachos

Enjoy a delicious twist on nachos with these Sheet Pan Fajita Shrimp Nachos! This easy recipe combines juicy shrimp, colorful veggies, and cheesy goodness all on one pan. Perfect for game night or a fun family dinner, these nachos are bursting with flavor and come together in just 30 minutes. Click through to discover the full recipe and serve up a plate that will impress everyone!
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Ingredients
  

1 lb shrimp, peeled and deveined

1 bell pepper (red or green), sliced

1 yellow onion, sliced

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

8 oz tortilla chips

1 cup shredded cheddar cheese

1/2 cup black beans, rinsed and drained

1/2 cup corn kernels (fresh or canned)

1/4 cup fresh cilantro, chopped

1 avocado, diced

1/2 cup sour cream (for topping)

Lime wedges (for serving)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the shrimp, sliced bell pepper, and onion. Drizzle with olive oil and sprinkle with chili powder, cumin, garlic powder, paprika, salt, and pepper. Toss until everything is evenly coated.

      Spread the shrimp and vegetable mixture onto a large sheet pan in a single layer.

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

          While the shrimp and veggies are baking, prepare a second baking sheet by spreading out the tortilla chips evenly.

            Remove the shrimp and vegetables from the oven; pile them on top of the tortilla chips.

              Evenly sprinkle the shredded cheddar cheese, black beans, and corn over the top.

                Return the sheet pan to the oven and bake for an additional 5-7 minutes, until the cheese is bubbly and melted.

                  Once done, remove from the oven and garnish with chopped cilantro and diced avocado.

                    Serve hot, topped with dollops of sour cream and lime wedges on the side for squeezing over the nachos.

                      Prep Time: 15 mins | Total Time: 30 mins | Servings: 4