sheet pan spicy shrimp fajita bowls
All the colors for a healthy February day.
Ingredients
- 1 lb jumbo shrimp (13/15ct), peeled and deveined
- 1 tbsp smoked paprika
- 1 tsp chipotle chili powder
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 3 cups baby bell peppers
- 1-2 avocados, chopped
- 1 can black beans, drained
- steamed rice, cilantro, feta/cotija cheese, and green onions, to serve
Instructions
- Preheat oven to 450 degrees. Line a large baking sheet with parchment paper.
- On the baking sheet, toss the bell peppers with 1 tablespoon olive oil and a big pinch each of salt and pepper. Spread in an even layer. Roast for 5 minutes.
- Pat the shrimp very dry with paper towels. In a bowl, toss the shrimp with 1 tablespoon olive oil, the smoked paprika, chipotle chili powder, oregano, garlic powder, onion powder, cayenne pepper, and a big pinch of salt and pepper.
- Push the peppers to one side of the baking sheet. Spread the shrimp - with no overlap - on the opposite. Roast for 8-10 minutes longer until the shrimp are opaque and the peppers soft and slightly charred. If desired and if you don't use parchment paper, switch the broiler to high for the final 1-2 minutes to crisp up the edges.
- Divide the shrimp and peppers over piles of rice. Serve with the black beans, avocado, feta or cotija, cilantro, and green onions, as desired.