The quickest (easiest) sheet pan dinner! Serve with warm tortillas for a lightening fast weeknight meal. SO GOOD!
5 stars (32 ratings)
Ingredients
1 ½teaspoonschili powder
2teaspoonsground cumin
2teaspoonsdried oregano
1teaspoonsmoked paprika
Kosher salt and freshly ground black pepper, to taste
1red bell pepper, cut into strips
1yellow bell pepper, cut into strips
1orange bell pepper, cut into strips
1sweet onion, cut into wedges
3clovesgarlic, minced
3tablespoonsolive oil, divided
1 ½poundsmedium shrimp, peeled and deveined
¼cupchopped fresh cilantro leaves
1tablespoonfreshly squeezed lime juice
68-inch flour or corn tortillas, warmed
Instructions
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
CHILI POWDER MIXTURE: In a small bowl, combine chili powder, cumin, oregano, paprika, 1 teaspoon salt and 1 teaspoon pepper.
Place bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in 2 tablespoons olive oil and half the CHILI POWDER MIXTURE; gently toss to combine.
Place into oven and bake for 10 minutes, or until the vegetables are beginning to soften.
In a large bowl, combine shrimp and remaining 1 tablespoon olive oil and CHILI POWDER MIXTURE.
Working carefully, move vegetables onto one side of the baking sheet. Place shrimp onto the opposite side of the baking sheet in a single layer.
Place into oven and bake just until shrimp are pink, firm and cooked through, an additional 6-8 minutes. Stir in cilantro and lime juice.