Enjoy these easy sheet-pan shrimp fajitas for a south-of-the-border dinner with a taste of the sea.

Ingredients

• 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
• 1 each medium green, sweet red and yellow peppers, cut into 1/2-inch strips
• 1 sweet onion, cut into 1/2-inch strips
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 12 corn tortillas (6 inches), warmed
• optional: lime wedges, crema, fresh cilantro and sliced avocado

Directions

1. Preheat oven to 425°. In a large bowl, combine shrimp, peppers, onion and garlic. Drizzle with oil; sprinkle with chili powder, cumin and salt. Toss to coat. Spread evenly between 2 greased 15x10x1-in. baking pans.
2. Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler.
3. Broil shrimp mixture, 1 pan at a time, 3-4 in. from heat until vegetables are lightly browned and shrimp turn pink, 4-5 minutes. Serve in tortillas, with toppings as desired.