INGREDIENTS

  • 1 pound fresh shrimp, shelled and deveined
  • 1 red bell pepper, seeded and diced
  • ½ green bell pepper, seeded and diced
  • ½ large yellow or red onion, sliced
  • 2 limes: cut one lime and half of the other into wedges, and juice the remaining lime half
  • 2 garlic cloves
  • 2 tsp plus ⅓ cup olive oil, divided
  • ½ tsp oregano
  • ½ tsp chili powder
  • ½ tsp sweet paprika
  • ½ tsp cayenne pepper
  • ¼ tsp ground cumin
  • 1 tsp salt

DIRECTIONS:

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Make the marinade:
    • Combine the lime juice and garlic in the blender, on low speed. Slowly add the remaining oil and blend until mixed. Stop the blender.
    • Add the salt and spices. Pulse once to combine.
  3. Pour the marinade into the zip-seal plastic bag. Add the shrimp, tossing to coat. Refrigerate for 15 minutes.
  4. While your marinade is cooling, prepare the peppers:
    • In the small bowl, toss the bell peppers and onion in olive oil until coated. Arrange them on the baking pan in a single layer.
    • Roast for 10 minutes.
  5. When the peppers are finished roasting, remove them from the oven.
  6. Use the slotted spoon to remove the shrimp from the marinade. Sprinkle the shrimp on top of the roasted veggies.
  7. Roast the shrimp and veggies until pink (about 8 additional minutes).
  8. Serve with lime wedges. Enjoy!

SEAFOOD USED IN THIS RECIPE:

Shrimp

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