Sheet Pan Shrimp Fajitas . {Make it for #Dinner or eat this throughout the week …

Sheet Pan Shrimp Fajitas .
{Make it for #Dinner or eat this throughout the week #FoodPrep baby! ??}
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Makes 4 servings
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 olive oil
1 tsp of sea salt
3 fresh 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 f.
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.
Enjoy!