Sheet-Pan Honey Sriracha Shrimp Fajitas

$- 1 lb large shrimp, peeled and deveined - 2 bell peppers (red and yellow), sliced - 1 medium onion, sliced You start with fresh shrimp. Make sure they are large and peeled. The bell peppers add color and crunch. I like to use both red and yellow for a sweet taste. The onion gives a nice flavor to the mix. - 3 tablespoons honey - 2 tablespoons Sriracha sauce (adjust for spice level) - 2 tablespoons olive oil Honey adds sweetness and helps balance the heat. Sriracha brings the spice. You can adjust the amount based on how spicy you want it. Olive oil keeps everything moist while baking. - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt and pepper to taste - 8 small flour tortillas - Fresh cilantro, for garnish - Lime wedges, for serving Garlic powder gives depth to the dish. Cumin adds a warm flavor. Salt and pepper are key for taste. The tortillas hold all the goodness. Cilantro brings a fresh note. Lime wedges add a zesty kick when squeezed over the top. - Preheat the oven to 425°F (220°C). - In a large bowl, whisk together honey, Sriracha, olive oil, garlic powder, cumin, salt, and pepper. This step sets the stage for a sweet and spicy sauce. The honey balances the heat of the Sriracha. It creates a rich glaze that clings to the shrimp and veggies. - Add shrimp, bell peppers, and onion to the sauce. - Toss until coated. I love how colorful this dish is. The shrimp, red and yellow peppers, and onion create a vibrant mix. Tossing everything ensures the flavors blend well. Each bite will be a burst of flavor. - Spread the mixture on a sheet pan. - Bake for 10-12 minutes until shrimp are pink and vegetables are tender. - Warm tortillas in a skillet before serving. Baking on a sheet pan means less mess and easy cleanup. The shrimp will turn a lovely pink, and the veggies will become soft. Warming the tortillas adds a nice touch. It makes your meal feel complete and cozy. To make the best Sheet-Pan Honey Sriracha Shrimp Fajitas, you need to adjust the spice levels. If you want more heat, add a bit more Sriracha. If you prefer it milder, use less. This way, you can tailor the dish to your taste. Choosing the right size shrimp is key for even cooking. I recommend using large shrimp. They cook quickly and stay juicy. Smaller shrimp can overcook and become tough, so stick with large ones for this recipe. Garnishes can really enhance the flavor of your fajitas. Fresh cilantro adds a nice touch. Squeeze fresh lime juice on top for a zesty kick. Both brighten the dish and make it more appealing. For toppings, consider sour cream or avocado. Sour cream adds creaminess that balances the spice. Avocado gives a rich texture that complements the shrimp and veggies. Feel free to mix and match your favorites! Prepping your ingredients ahead of time can save you lots of minutes. Chop your veggies and season the shrimp the day before. Store them in the fridge until you’re ready to cook. This makes the cooking process quick and easy. Using frozen shrimp is another great tip. They are convenient and can save time. Just make sure to thaw them before cooking. This way, you keep your meal fast without losing flavor. {{image_2}} You can easily swap the shrimp for chicken or tofu. Each option gives a new taste. Chicken will be tender and juicy, while tofu offers a plant-based choice. Use firm tofu for the best texture. You can also change the veggies. Try zucchini or corn for a fresh twist. These options add color and crunch. Feel free to mix and match your favorite vegetables. Adding lime juice or zest brightens the dish. It brings a fresh taste that balances the heat. Just squeeze some lime over the shrimp before serving. You can add other spices too. Smoked paprika gives a rich, smoky flavor. Chili powder adds more heat if you like it spicy. Experiment with flavors that excite your palate. Serve your fajitas with rice or quinoa instead of tortillas. This makes a hearty meal. Both options soak up the sauce well. If you're looking for a low-carb choice, wrap the shrimp in lettuce leaves. This keeps it light and fresh. You still enjoy all the flavors without the carbs. To keep your shrimp fajitas fresh, store them in the fridge. Place them in an airtight container. This helps prevent moisture loss and keeps flavors intact. Make sure to eat your leftovers within three days for the best taste. If you have extra tortillas, wrap them in foil to keep them soft. When it’s time to enjoy your leftovers, you need to reheat them. The best way is on the stovetop. Heat a non-stick pan over medium heat. Add the shrimp and veggies, stirring gently until warm. This helps keep the shrimp juicy. You can use a microwave, but be careful. Heat in short bursts to avoid overcooking. If you want to save your fajitas for later, freezing is a smart choice. Let the shrimp and veggies cool completely first. Then, pack them in a freezer bag, removing as much air as possible. They can last up to three months in the freezer. To thaw, place the bag in the fridge overnight. Reheat using the stovetop method for best results. Yes, you can prep this dish in advance. Start by mixing the honey and Sriracha sauce. Toss the shrimp, peppers, and onion in the sauce. Store this mixture in the fridge for up to 24 hours. When you are ready to cook, just spread it on the sheet pan and bake. This saves time on busy nights. To lower the heat, use less Sriracha. You can start with just one tablespoon. Also, add cooling ingredients like avocado or sour cream. These will balance the heat and make the dish more mild. Great sides include rice or black beans. They add a nice contrast to the spicy shrimp. You could also serve a simple salad. A fresh salad with lime dressing will brighten up the meal. Absolutely! To grill, preheat your grill to medium-high heat. Place the shrimp and veggies on skewers or in a grill basket. Grill for about 8-10 minutes, turning often, until the shrimp are pink and cooked through. This adds a smoky flavor that’s amazing. In this blog post, I shared a simple and tasty recipe for Sheet-Pan Honey Sriracha Shrimp Fajitas. You learned about the key ingredients, preparation steps, and cooking process. I also provided tips on altering flavors and serving styles. Whether you want to make this dish in advance or enjoy it fresh, these ideas help. This recipe is fun, easy, and great for any meal. Enjoy making your own flavorful fajitas and impress your friends!$

Sheet-Pan Honey Sriracha Shrimp Fajitas

Spice up your weeknight meals with these delicious Sheet-Pan Honey Sriracha Shrimp Fajitas! This quick and easy recipe combines tender shrimp, vibrant bell peppers, and zesty Sriracha for a flavorful dinner in just 25 minutes. Perfectly served in warm tortillas and garnished with cilantro and lime, these fajitas are sure to be a hit. Click through to discover how to make this mouthwatering dish! #ShrimpFajitas #EasyRecipes #SheetPanDinner #SeafoodLovers

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Ingredients

1 lb large shrimp, peeled and deveined

2 bell peppers (red and yellow), sliced

1 medium onion, sliced

3 tablespoons honey

2 tablespoons Sriracha sauce (adjust for spice level)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper to taste

8 small flour tortillas

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

Preheat your oven to 425°F (220°C).

In a large bowl, whisk together honey, Sriracha sauce, olive oil, garlic powder, cumin, salt, and pepper.

Add the shrimp, sliced bell peppers, and sliced onion to the bowl. Toss everything until well coated in the sauce.

Spread the shrimp and vegetable mixture evenly on a large sheet pan.

Bake in the preheated oven for 10-12 minutes, or until the shrimp are pink and cooked through, and the vegetables are tender.

While the shrimp and vegetables are baking, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side.

Once done, remove the sheet pan from the oven and let cool slightly.

Serve the shrimp and fajitas on warm tortillas, garnished with fresh cilantro and lime wedges for squeezing over the top.

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