Ingredients

The following ingredients have 5 Servings
  • 20 ounces shrimp (peeled and deveined)
  • 3 bell peppers (sliced thin (I used red, yellow, and orange))
  • 1 small onion (sliced thin (red, yellow, or white is fine))
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chipotle chili powder
  • corn or flour tortillas (to serve)
  • juice of 1 lime (plus wedges for garnish)
  • fresh cilantro, jalapenos, guacamole or other toppings as desired

Instruction

  • Preheat oven to 450 degrees F (220 C). Lightly coat a large baking sheet with non-stick cooking spray, and set aside. Pull the tails off of the shrimp, if desired, for easier serving.
  • In a large bowl, combine shrimp, sliced peppers, sliced onion, olive oil, salt, and remaining spices (through chipotle chili powder). Stir to combine, then spread mixture evenly on the prepared baking sheet.
  • Bake for about 8 minutes, then turn oven to broil and leave the pan in for 1-2 minutes more. Place tortillas in the oven during this last 1-2 minutes, just to warm them slightly.
  • After removing the pan from the oven, top the fajita mixture with fresh-squeezed lime juice and cilantro. Serve with tortillas and sliced jalapenos, guacamole, or other toppings as desired.