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- 1 pound large shrimp, peeled and deveined - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced - 3 cloves garlic, minced - 3 tablespoons honey The main ingredients create a colorful and tasty dish. The large shrimp are the star. They soak up all the sweet and savory flavors. The bell peppers and onions add crunch and sweetness. They also make the meal look bright and fun. The minced garlic gives a punch of flavor. Honey adds a lovely sweetness that balances the dish. - 2 tablespoons lime juice - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1/2 teaspoon chili powder - Salt and pepper to taste The seasoning and marinade are key. Lime juice brightens the flavors. Olive oil helps everything blend. Smoked paprika adds a warm, smoky taste. Cumin gives a hint of earthiness. Chili powder adds a bit of heat. Salt and pepper round it all out. Mix these ingredients well with the shrimp for a tasty kick. - Flour or corn tortillas, for serving - Fresh cilantro, for garnish (optional) - Lime wedges, for serving (optional) When it's time to serve, warm up some tortillas. You can choose flour or corn, depending on what you like. The shrimp and veggies go inside the tortillas. Add fresh cilantro for a pop of flavor. Lime wedges on the side add a zesty touch. This meal is fun to eat and perfect for sharing. Start by preheating your oven to 400°F (200°C). This step is crucial. A good oven temperature ensures that your shrimp and veggies cook evenly. An accurate temperature helps to create that perfect texture you want in your fajitas. For the marinade, mix 3 cloves of minced garlic, 3 tablespoons of honey, and 2 tablespoons of lime juice in a bowl. Add 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, and 1 teaspoon of ground cumin. Don’t forget 1/2 teaspoon of chili powder, plus salt and pepper to taste. Toss in 1 pound of shrimp and coat them well. Let this sit for 15 minutes. This short time allows the shrimp to soak up all the yummy flavors. While the shrimp marinates, it’s time for the veggies. Slice 1 red bell pepper, 1 yellow bell pepper, and 1 red onion. Place them on a large sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss everything to coat evenly. This step makes sure your veggies get nice and tender while the shrimp cooks. After marinating, spread the shrimp over the veggies on the sheet pan. Make sure they are evenly distributed. This helps with even cooking. Then, place the sheet pan in the oven. Bake for 15 to 20 minutes. Stir halfway through for the best results. You want the shrimp to be pink and the veggies tender. Once done, take the pan out of the oven and let it cool slightly. Serve the shrimp and veggies in warm tortillas. For extra flavor, add fresh cilantro and lime wedges on the side. This makes your fajitas look great and taste even better! To keep shrimp juicy, avoid overcooking. Shrimp cook fast. They turn pink and curl when done. Bake them for 15-20 minutes. Check them halfway through. If they feel firm, they are ready. Add spices for a flavor boost. Try cayenne for heat. Cumin adds warmth. You can also add fresh lime zest for brightness. If you like it sweet, add more honey. Mixing in fresh herbs, like cilantro, gives a fresh taste. Cleanup can be easy. Line your sheet pan with foil for less mess. Soak your utensils right after use. This makes washing them easier. If you want to cook faster, try grilling or using a stovetop skillet. Both methods can give great results. {{image_2}} You can make a tasty veggie-only version of these fajitas. Just swap the shrimp for your favorite vegetables. Great choices include: - Zucchini - Mushrooms - Broccoli - Carrots Slice the veggies and coat them in the same marinade. Bake them until tender. This version is full of flavor and is perfect for a meat-free meal. If you want to try other proteins, chicken and tofu work great. For chicken: - Use 1 pound of boneless, skinless chicken breast, sliced thin. - Marinate just like the shrimp. For tofu: - Use firm tofu, pressed and cubed. - Marinate as you would for shrimp. Both options cook well and soak up the honey garlic flavor nicely. Want to change the heat? Adjust the spice level easily. To make it milder, cut back on the chili powder. You can also use sweet paprika instead. If you like more heat, add: - Extra chili powder - A pinch of cayenne pepper - Sliced jalapeños These adjustments let you customize your fajitas to suit your taste. After you enjoy your Sheet-Pan Honey Garlic Shrimp Fajitas, store any leftovers in the fridge. Use an airtight container to keep them fresh. If you want to save them longer, freeze the leftovers. Place them in freezer-safe bags, removing as much air as possible. To reheat, use the oven for the best results. Preheat it to 350°F (175°C). Spread the shrimp and veggies on a baking sheet. Heat for about 10 minutes until warm. You can also use a microwave. Cover the dish to keep moisture. Heat in short bursts, stirring in between, to avoid drying out the shrimp. In the fridge, your leftovers last about three days. If you freeze them, they stay good for up to three months. Always check for any strange smell or texture before eating. Your safety is key! Yes, you can use frozen shrimp. Just remember to thaw them first. To thaw, place the shrimp in a bowl of cold water for about 15-20 minutes. Change the water if it gets warm. Once thawed, pat them dry with a paper towel. This step helps the shrimp absorb the marinade better. Cook the shrimp the same way as fresh shrimp. They will taste just as good! You can serve shrimp fajitas with many tasty sides. Here are some ideas: - Mexican rice - Refried beans - Guacamole - Salsa - Corn on the cob - Fresh salad These sides add color and flavor to your meal. They also complement the shrimp and veggies well. Yes, you can prepare this recipe ahead of time! For meal prep, you can marinate the shrimp and slice the veggies the night before. Store them in separate containers in the fridge. When ready to cook, just spread them on the pan and bake. This method saves time and makes dinner easier. Leftovers can be stored in the fridge for up to three days. Just reheat them on the stove or in the microwave. This way, you can enjoy your delicious shrimp fajitas again! You learned how to make tasty shrimp fajitas using fresh ingredients and simple steps. Start with large shrimp, colorful veggies, and a zesty marinade. Bake for easy cleanup and serve with warm tortillas and garnishes. You can adjust spice and flavors to fit your taste. Remember, store any leftovers well, and you’ll enjoy them later. With these tips, you can create a flavorful dish that is sure to please. Dive in and enjoy your creative cooking!

Sheet-Pan Honey Garlic Shrimp Fajitas

Looking for a quick and delicious dinner idea? Try these Sheet-Pan Honey Garlic Shrimp Fajitas! Packed with flavorful shrimp, vibrant veggies, and a sweet-and-savory sauce, this recipe is easy to prepare and perfect for busy weeknights. Just marinate, bake, and serve in warm tortillas for a meal everyone will love. Click through for the full recipe and bring the taste of fajitas to your table tonight!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced

3 cloves garlic, minced

3 tablespoons honey

2 tablespoons lime juice

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon chili powder

Salt and pepper to taste

Flour or corn tortillas, for serving

Fresh cilantro, for garnish (optional)

Lime wedges, for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Marinate the Shrimp: In a mixing bowl, combine minced garlic, honey, lime juice, olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Add the shrimp and toss until evenly coated. Allow to marinate for 15 minutes.

      Prepare the Vegetables: While the shrimp marinates, place the sliced bell peppers and onions on a large sheet pan. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.

        Add the Shrimp: After marinating, spread the shrimp over the vegetables on the sheet pan, ensuring they are evenly distributed.

          Bake: Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the shrimp are cooked through and the vegetables are tender, stirring halfway through for even cooking.

            Serve: Remove from the oven and allow to cool slightly. Serve the shrimp and vegetables in warm tortillas, garnished with fresh cilantro and lime wedges on the side.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4