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- 1 pound large shrimp, peeled and deveined - 2 bell peppers (red and yellow), sliced - 1 medium red onion, sliced - 3 cloves garlic, minced - 2 tablespoons olive oil - Juice of 2 lemons - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1 teaspoon dried oregano - Salt and pepper to taste - Tortillas (flour or corn) - Fresh cilantro, chopped - Lime wedges When I gather my ingredients for Sheet Pan Lemon Herb Shrimp Fajitas, I focus on fresh and colorful items. The shrimp should be large, peeled, and deveined. I love using red and yellow bell peppers because they add sweet flavor and vibrant colors. A medium red onion gives a nice sharpness that balances the dish. Don't forget the garlic! It adds depth and a lovely aroma. I also make sure to have quality olive oil on hand. This keeps everything moist while roasting. The juice of two lemons adds bright, zesty flavor. I use smoked paprika for warmth and a hint of smokiness. Cumin and dried oregano give a nice earthiness. Salt and pepper enhance all these flavors and bring them together. For serving, I prefer warm tortillas, either flour or corn. Topping with fresh cilantro adds a burst of freshness. Lime wedges are a must for that final zesty squeeze. All these ingredients come together, creating a simple yet delightful meal that brings joy to the table. - Preheat your oven to 400°F (200°C). - In a large bowl, combine 1 pound of shrimp, sliced bell peppers, onion, and minced garlic. - Drizzle the mixture with 2 tablespoons of olive oil and juice from 2 lemons. - Add 1 teaspoon of smoked paprika, 1 teaspoon of cumin, 1 teaspoon of dried oregano, and salt and pepper to taste. Toss everything until well coated. - Spread the shrimp and vegetable mixture on a lined baking sheet in a single layer. - Bake for 10-12 minutes, or until the shrimp are pink. Stir halfway through cooking. - Let the dish cool for a couple of minutes. - Serve the shrimp and veggies in warm tortillas. Top with fresh cilantro and lime wedges. - Ensure shrimp are in a single layer for even cooking. This helps them cook perfectly. - Stir halfway through baking for best results. This keeps all the flavors mixed and even. - Serve on a wooden cutting board with lime wedges. This makes your dish look rustic and fresh. - Garnish with extra cilantro for color. It adds a nice green touch to your meal. - Marinate the shrimp for an hour before cooking. This lets the flavors soak in well. - Add avocado or salsa for extra toppings. They add creaminess and flavor to your fajitas. {{image_2}} You can change up the protein in this dish. If you want to swap shrimp, try chicken or tofu. Chicken has a nice flavor too. Tofu is great for a veggie twist. You can also use scallops for a seafood twist. They cook fast and taste amazing. Want to add more veggies? Zucchini or corn are great choices. They add nice color and flavor. You can also mix in spicy jalapeños. They give a nice kick to the fajitas. Tortillas are key for fajitas. You can use whole wheat or gluten-free tortillas. They offer a healthier option. If you're looking for low-carb choices, try serving with lettuce wraps instead. They hold the filling well and taste fresh. Store leftovers in an airtight container in the refrigerator. This keeps them fresh and safe to eat. Use them within 2-3 days for best taste. I recommend labeling the container with the date. This way, you won't forget when they were made. You can freeze the cooked fajitas in a freezer-safe bag. Make sure to remove as much air as possible before sealing. This helps prevent freezer burn. To use them later, thaw in the refrigerator overnight. This ensures they reheat evenly. For the best texture, reheat in the oven or on the stovetop. This keeps the shrimp and veggies nice and crisp. If you choose to microwave, be aware it may lead to a softer texture. Heat in short bursts and check often to avoid overcooking. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in a bowl of cold water. Change the water every 10 minutes until they are thawed. This method is quick and keeps the shrimp from cooking. You can store leftovers in the fridge for 2-3 days. Make sure to place them in an airtight container. This keeps the shrimp and veggies fresh. You can serve shrimp fajitas with a variety of sides. Some popular choices include: - Mexican rice - Black beans - Guacamole - Pico de gallo - Fresh salad These will enhance the meal and add more flavor. Yes, you can prep some parts ahead of time. Chop the veggies and marinate the shrimp. Keep them in the fridge until you're ready to cook. This saves time on busy days. Yes, peeling the shrimp is necessary for this recipe. It helps the seasonings soak in better. Plus, it makes the fajitas easier to eat. This blog post covered a tasty shrimp fajitas recipe. We explored key ingredients like shrimp, colorful peppers, and spices. I shared step-by-step cooking instructions to make this dish easy for anyone. Plus, I included helpful tips and fun variations for different tastes. Now, it’s time to enjoy your fajitas. They’re simple, nutritious, and sure to impress. Remember, you can customize them however you like. Enjoy cooking and delight in the flavors!

Sheet Pan Lemon Herb Shrimp Fajitas

Elevate your dinner game with these Sheet Pan Lemon Herb Shrimp Fajitas! This quick and flavorful recipe features succulent shrimp, vibrant bell peppers, and zesty lemon, all cooked to perfection in just 20 minutes. Perfect for a busy weeknight, these fajitas are served in warm tortillas and topped with fresh cilantro and lime. Don't miss out—click through for the full recipe and make your next meal a hit! #ShrimpFajitas #QuickRecipes #DinnerIdeas #EasyCooking
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 bell peppers (red and yellow), sliced

1 medium red onion, sliced

3 cloves garlic, minced

2 tablespoons olive oil

Juice of 2 lemons

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon dried oregano

Salt and pepper to taste

Tortillas (flour or corn) for serving

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the shrimp, bell peppers, onion, and minced garlic.

      Drizzle olive oil and lemon juice over the mixture, then sprinkle with smoked paprika, cumin, oregano, salt, and pepper. Toss everything together until the shrimp and vegetables are well coated.

        Spread the shrimp and vegetable mixture evenly across a baking sheet lined with parchment paper, ensuring they are in a single layer.

          Bake in the preheated oven for about 10-12 minutes, or until the shrimp are pink and cooked through, stirring halfway through the cooking time.

            Remove the sheet pan from the oven and let it cool for a couple of minutes.

              Serve the shrimp and vegetable mixture in warm tortillas, topped with fresh cilantro and a squeeze of lime.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                  - Presentation Tips: Serve the fajitas on a wooden cutting board with lime wedges on the side and sprinkle extra cilantro for a pop of color.