A vibrant, delicious meal that perfectly combines the lovely flavors of Mexican cuisine, featuring zesty lime shrimp and an array of bell peppers.
Ingredients
Scale:
1 pound large shrimp, peeled and deveined
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 medium red onion, sliced into wedges
2 tablespoons fajita seasoning
2 tablespoons olive oil
Juice of 1 lime
Fresh cilantro, chopped
Lime wedges, for serving
Flour or corn tortillas, for serving
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the shrimp, sliced bell peppers, and red onion. Add the olive oil, lime juice, and fajita seasoning. Toss everything together until evenly coated.
Spread the shrimp and vegetable mixture evenly on a large sheet pan, leaving some space between them.
Place the sheet pan in the preheated oven and roast for about 10-12 minutes until the shrimp are pink and opaque, and the vegetables are tender and slightly charred.
While the shrimp and veggies are roasting, warm your tortillas in a separate skillet over medium heat or wrap them in foil and place them in the oven for the last 5 minutes.
Once cooked, remove the sheet pan from the oven. Garnish with fresh cilantro and serve immediately with warm tortillas and lime wedges.
