FAJITAS

• 1 1/2 pounds medium uncooked/thawed shrimp shelled, deveined, tails removed*
• 3 bell peppers sliced (any color combo)
• 1/2 large red onion thinly sliced
• 3 1/2 tablespoons olive oil divided
• 1 pineapple chopped (optional)
• 1/2 tablespoon brown sugar (optional)

FAJITA SEASONING

• 2 teaspoons chili powder
• 1 teaspoons ground cumin
• 1 tsp EACH garlic powder, onion powder, salt
• 1/2 tsp EACH smoked paprika, chipotle chili powder, dried oregano
• 1/4 teaspoon pepper

FOR SERVING (YOUR FAVS!)

• 8 tortillas
• fresh lime juice a must!
• sour cream
• cilantro
• salsa
• guacamole/avocados
• Chopped tomatoes

How to cook:

• Whisk the fajita seasoning together. Set aside.
• Preheat oven to 400 degrees F. Line a Jelly Roll Pan (10×15) with foil and lightly spray with cooking spray. If you are not using pineapple, then use a regular size baking sheet.
• Add pineapple and ½ tablespoon olive oil and ½ tablespoon brown sugar to prepared pan. Toss until evenly coated. Push to one side of the pan and spread into an even layer.
• Add onions and bell peppers to pan. Drizzle with 1 ½ tablespoons olive oil and sprinkle with 1 tablespoon Fajita seasoning. Toss until evenly coated then spread evenly on baking sheet next to pineapple. Bake for 10 minutes at 400 degrees F. Stir veggies and pineapple separately and place back into an even layer.
• Meanwhile, add shrimp to a large bowl along with 1 tablespoon olive oil and remaining Fajita seasoning. Stir until evenly coated.
• After veggies/pineapple have baked 10 minutes, remove from oven and place shrimp evenly on top of veggies. Bake at 400 degrees F for 6 minutes then broil (without moving oven rack position) for 2 minutes or until shrimp are opaque.
• Serve shrimp and veggies in a tortilla as fajitas OR see my serving options in the Notes. However you serve them, don’t forget the freshly squeezed lime juice!

Good luck!

Nikki