Name: Sheet Pan Shrimp Fajitas with Bell Peppers and Onions
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 680g (1.5 lbs) large raw shrimp (21/25 count), peeled and deveined, tails removed; 1 large red bell pepper, stemmed, seeded, and sliced into 1/4-inch (6mm) strips; 1 large green bell pepper, stemmed, seeded, and sliced into 1/4-inch (6mm) strips; 1 large yellow bell pepper, stemmed, seeded, and sliced into 1/4-inch (6mm) strips; 1 large yellow onion, halved and sliced into 1/4-inch (6mm) half-moons; 3 tablespoons (45ml) neutral high-smoke point oil (such as avocado or vegetable oil); 1 tablespoon (8g) chili powder; 1.5 teaspoons (4g) ground cumin; 1 teaspoon (3g) garlic powder; 1 teaspoon (3g) onion powder; 1 teaspoon (2g) smoked paprika; 1.5 teaspoons (9g) Diamond Crystal kosher salt; 1/2 teaspoon (1g) freshly ground black pepper; 1/4 teaspoon (0.5g) cayenne pepper (optional for heat); 2 tablespoons (30ml) fresh lime juice (about 1 large lime); 1/2 cup (15g) fresh cilantro, roughly chopped; 8 to 12 small flour tortillas; 2 additional limes, cut into wedges for serving

Magic Sous

Sheet Pan Shrimp Fajitas with Bell Peppers and Onions — Magic Sous