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For the sheet pan honey garlic shrimp fajitas, you will need: - 1 pound large shrimp, peeled and deveined - 2 bell peppers (red and yellow), sliced - 1 medium red onion, sliced - 8 small flour or corn tortillas These ingredients form the base of your dish. The shrimp provides protein, while the peppers and onion add color and flavor. To create the delicious marinade, gather these items: - 3 tablespoons honey - 3 tablespoons soy sauce (low sodium) - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - Salt and pepper to taste This marinade is key. It adds sweetness, umami, and a bit of spice. You will mix these ingredients together to coat the shrimp and veggies. To elevate your fajitas, consider these garnishes: - Fresh cilantro, chopped - Lime wedges (for serving) Garnishes bring brightness to the dish. The cilantro adds freshness, and lime gives a zesty kick. These ingredients work together to create a tasty and colorful meal everyone will love. Start by preheating your oven to 400°F (200°C). This step gets everything ready for cooking. A hot oven ensures your shrimp and veggies cook evenly and quickly. In a medium bowl, whisk together 3 tablespoons of honey and 3 tablespoons of low-sodium soy sauce. Add 2 tablespoons of olive oil, 2 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of chili powder. Season with salt and pepper. Mix well until it’s smooth and combined. This marinade adds a sweet and savory punch to the shrimp. In a large bowl or a zip-top bag, add 1 pound of peeled and deveined shrimp, 2 sliced bell peppers, and 1 sliced medium red onion. Pour the marinade over the shrimp and vegetables. Mix everything well to coat each piece evenly. This step ensures every bite is full of flavor. Spread the shrimp and vegetable mixture in a single layer on a large baking sheet lined with parchment paper. Make sure the shrimp are not stacked. This helps them cook evenly. Place the baking sheet in the oven and bake for 12-15 minutes. You want the shrimp to turn pink and opaque, while the veggies should be tender. While the shrimp and veggies bake, warm 8 small flour or corn tortillas in a dry skillet. Heat them over medium heat for about 1-2 minutes on each side. This makes them soft and easy to fold. Once everything is ready, serve the shrimp and veggies on the warm tortillas, garnished with chopped cilantro and lime wedges. Enjoy your meal! To cook shrimp perfectly, focus on timing. Shrimp cook fast, so watch closely. Bake them just until they turn pink and opaque. This usually takes about 12-15 minutes. Overcooking makes them tough. If you’re unsure, use a meat thermometer; shrimp should reach 120°F (49°C). Remember, they keep cooking after you take them out of the oven. For great flavor, use fresh and colorful veggies. I like to use red and yellow bell peppers. They add sweetness and crunch. Red onion gives a nice bite. You can also try zucchini or corn for extra texture. Just chop them evenly so they cook at the same rate. Mixing different colors makes your dish look vibrant, too! To adjust spice, start with the chili powder. If you prefer mild, skip it or use less. For more heat, add sliced jalapeños or cayenne pepper. Taste the marinade and adjust as needed. Also, you can serve hot sauce on the side for extra kick. This way, everyone can enjoy their fajitas just how they like! {{image_2}} You can swap shrimp for chicken, beef, or tofu. Chicken thighs work well and stay juicy. Use 1 pound, cut into strips. For beef, flank steak adds great flavor. Slice it thinly for quick cooking. If you choose tofu, opt for firm tofu. Press it to remove water, then cube it. These options let you enjoy the same tasty fajitas with your favorite protein. To make a vegetarian version, skip the shrimp and add more veggies. Use extra bell peppers, zucchini, or mushrooms. These add texture and flavor. You can also add black beans for protein. About 1 can of drained beans works well. The marinade still gives that sweet and savory taste, making it a filling meal. Change up the spices to create new flavors. Try adding chipotle powder for a smoky kick. You can also use fresh herbs like oregano or thyme. For a sweeter touch, mix in some pineapple chunks or mango slices. This adds a tropical vibe to the dish. Experiment with these tweaks to find your perfect fajita flavor! You can store leftover shrimp fajitas in the fridge. Place them in an airtight container. They stay fresh for up to three days. Make sure the shrimp and veggies cool before sealing. This keeps the flavors intact and prevents sogginess. If you want to save fajitas for later, freezing is a great option. First, let the dish cool completely. Then, transfer it to a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn. You can freeze them for up to three months. Write the date on the bag for easy tracking. To reheat, the oven works best. Preheat it to 350°F (175°C). Spread the fajitas on a baking sheet. Heat for about 10-15 minutes or until warm. You can also use a microwave for quick reheating. Just place a portion in a bowl, cover it, and heat for 1-2 minutes. If you choose the microwave, the texture might not be the same. Enjoy your quick meal! Yes, you can use frozen shrimp. Just thaw them first. Place shrimp in cold water for about 15 minutes. This will help them warm up and cook evenly. Make sure they are completely peeled and deveined before cooking. Several sides pair well with shrimp fajitas. Here are a few ideas: - Mexican rice - Black beans - Guacamole - Salsa - Corn on the cob These options add color and flavor to your meal. To spice up your shrimp fajitas, try these tips: - Add more chili powder. - Use fresh jalapeños or serranos. - Sprinkle in some cayenne pepper. - Serve with a spicy salsa or hot sauce. These will bring heat and excitement to your dish! Yes, you can prepare parts of this recipe ahead of time. You can marinate the shrimp and veggies a few hours before cooking. Just store them in the fridge. If you need to, you can cook them the next day, too. Just reheat and serve with warm tortillas. You learned how to make delicious shrimp fajitas. We covered key ingredients, from shrimp to marinades and garnishes. I shared steps for cooking and serving, plus helpful tips for perfect shrimp and veggies. You can also explore variations for different tastes. Finally, I provided storage and reheating advice for leftovers. These fajitas are easy to customize. Enjoy them fresh or save for later. Now you can impress friends and family with a tasty meal!

Sheet Pan Honey Garlic Shrimp Fajitas

Elevate your weeknight dinners with these delicious Sheet Pan Honey Garlic Shrimp Fajitas! This simple recipe features succulent shrimp, vibrant bell peppers, and flavorful spices all baked to perfection, making it a breeze to prepare. In just 25 minutes, you can serve up a colorful, tasty meal that everyone will love. Click through to discover the full recipe and impress your family tonight!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 bell peppers (red and yellow), sliced

1 medium red onion, sliced

3 tablespoons honey

3 tablespoons soy sauce (low sodium)

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

8 small flour or corn tortillas

Instructions
 

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

    Prepare the Marinade: In a medium bowl, whisk together honey, soy sauce, olive oil, minced garlic, cumin, smoked paprika, chili powder, salt, and pepper until well combined.

      Combine Ingredients: In a large bowl or a zip-top bag, add the shrimp, sliced bell peppers, and red onion. Pour the marinade over the seafood and vegetables, mixing well to coat all ingredients evenly.

        Ready for Baking: Spread the shrimp and vegetable mixture in a single layer on a large baking sheet lined with parchment paper. Ensure the shrimp are not stacked to achieve even cooking.

          Bake: Place the baking sheet in the oven and bake for 12-15 minutes, or until the shrimp are pink and opaque and the vegetables are tender.

            Warm the Tortillas: While the shrimp and veggies are baking, warm the tortillas in a dry skillet over medium heat for about 1-2 minutes on each side, until soft and pliable.

              Serve: Once out of the oven, transfer the shrimp and veggies to a large serving platter. Serve with warm tortillas, garnished with chopped cilantro and lime wedges on the side.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4