Description
A vibrant, flavorful dish that’s easy to prepare, perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
- 1 lb medium to large shrimp (peeled and deveined)
- 3 bell peppers (seeded and sliced, I used red, green, and yellow)
- 1 onion (sliced)
- 2 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp lime juice (about 1 lime)
- 1/4 cup cilantro (chopped)
- Optional toppings: avocado, salsa, sour cream, cheese
- Serve with warm tortillas or lettuce cups
Instructions
- Preheat the oven to 425 degrees F and coat a large sheet pan with nonstick spray.
- Drizzle olive oil over the shrimp and veggies in a large bowl (or right on the pan).
- Toss everything with the spices, salt, and pepper, making sure everything is evenly coated.
- Spread the shrimp and veggies in an even layer on the pan.
- Place the baking sheet in the oven for 8 to 10 minutes. Shrimp should be pink in color and opaque.
- Cook the veggies first, if you prefer them softer, for about 10 minutes, then add the shrimp and bake for an additional 8 to 10 minutes.
- Drizzle the shrimp and veggies with fresh lime juice.
- Sprinkle with fresh cilantro.
- Serve with warm tortillas or lettuce cups and desired toppings.
Notes
Choose fresh shrimp for the best flavor; avoid overcrowding on the baking sheet for even cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg