📖 Instructions

1. First things first, preheat your oven. Get it nice and hot to 400°F (200°C). This ensures everything cooks quickly and evenly, giving your veggies a lovely char and your shrimp that perfect snap. While the oven's warming up, take out a large, rimmed baking sheet—this is where all the magic happens! If you don't have parchment paper, a light spray of cooking oil will help prevent sticking and make cleanup even easier.
2. Next up, prep your veggies. Take your bell peppers (use a mix of colors for a beautiful presentation, like red, yellow, and green!) and slice 'em up into thin strips, about 1/4-inch thick. Do the same with your onion. The key here is to keep the sizes relatively uniform so they cook at the same rate. Uneven pieces might lead to some being raw and others burnt, and we definitely don't want that!
3. Now for the star of the show: the shrimp! Grab your large, peeled, and deveined shrimp. If they have tails on, decide if you want to keep them for presentation or remove 'em for easier eating. Pat the shrimp thoroughly dry with paper towels. This step is super important because excess moisture can steam the shrimp instead of allowing it to get that delightful roasted texture. No one likes soggy shrimp!
4. In a large mixing bowl, combine your sliced bell peppers and onion. Drizzle with 1 tablespoon of olive oil and sprinkle with 1 tablespoon of fajita seasoning. Toss everything together really well, making sure every piece of vegetable is coated evenly. You want that seasoning to get into every nook and cranny for maximum flavor!
5. Add the dried shrimp to the same bowl. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the remaining 1 tablespoon of fajita seasoning. Gently toss until the shrimp are just coated. Be careful not to overmix, as you don't want to break up the delicate shrimp. The goal is an even, flavorful coating.
6. Spread the seasoned vegetables and shrimp out in a single layer on your prepared baking sheet. It’s crucial not to overcrowd the pan. If your pan is too full, the ingredients will steam instead of roast, leading to less flavorful, less crispy fajitas. If you're doubling the recipe, use two baking sheets. Trust me on this one; space is your friend!
7. Pop the baking sheet into your preheated oven and roast for 12-15 minutes. Now, this is important: halfway through, around the 7-8 minute mark, give everything a good stir or flip with a spatula. This ensures even cooking and browning on all sides. Keep an eye on the shrimp, as it cooks quickly. It's done when it turns opaque and pink.
8. Once cooked, remove the sheet pan from the oven. Squeeze the juice from half a fresh lime all over the fajitas. This adds a bright, zesty finish that really brings all the flavors to life. A little sprinkle of fresh, chopped cilantro right before serving also adds a pop of color and freshness. Don't skip these little finishing touches; they make a big difference!
9. Serve your hot and sizzling sheet pan shrimp fajitas immediately. Warm up some corn or flour tortillas (a quick zap in the microwave or a few seconds in a dry hot pan works wonders). Set out your favorite toppings like salsa, sour cream, guacamole, shredded cheese, and extra lime wedges. Let everyone build their own fajitas—it makes dinner fun and interactive!
10. For leftovers, store any remaining fajita mixture in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or a skillet until warmed through. The shrimp can become a little tougher upon reheating, so try not to overcook it the first time.