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One Sheet Pan Shrimp Fajitas

Ingredients

  • 1 1/2 pounds of shrimp peeled and deveined
  • 2 red bell peppers sliced thin
  • 1 red onion sliced thin
  • 10 oz asparagus trimmed and cut into halves
  • 1 1/2 Tbsps of avocado oil or extra virgin olive oil
  • 1 tsp of sea salt
  • 3 garlic cloves sliced
  • 2 tsp chili powder
  • 1/2 tsp of garlic powder
  • 1/2 tsp of onion powder
  • 1/2 tsp of ground cumin
  • 1/2 tsp of smoked paprika
  • 2 cups cooked brown rice or quinoa

Instructions

  • Preheat oven to 450 degrees.
  • In a large bowl, combine onion, bell pepper, asparagus, garlic, shrimp, oil, salt and pepper and spices.
  • Toss to combine well.
  • Spray baking sheet with non-stick cooking spray (if needed).
  • Spread shrimp, bell peppers and onions on baking sheet. Do not overcrowd it in the tray, either use 2 trays or cook it in 2 batches
  • Cook at 450 degrees for about 10-12 minutes until shrimp is cooked through. Squeeze juice from fresh lime over shrimp mixture and top with fresh cilantro.
  • Divide the brown rice/quinoa evrnly between 4 bowls, and add the shrimp and veggies fajitas on top.
  • You may serve it right away or keep it in the fridge in air-tight containers for up to 4 days and reheated before serving.