I'm all about making the smallest mess possible when it comes to preparing dinner...especially when I'm preparing dinner on a weeknight. It's usually the craziest time of the day when kids are arriving home after school, Adeline is coming in from daycare, and Matt and I just got done with a long workday.
I try to make sure I have something prepped or planned, so I don't reach for the first thing I see when I walk in the house. This is usually my hungry time and if I'm not careful, it can quickly become my "hangry" time!
Sheet pan suppers to the rescue! This dinners are so easy and convenient! You can have all of the ingredients prepped the night before and simply have to heat up the oven and let the heat do the work! You can even prep the spice rub in bulk so you have it on hand for future sheet pan suppers - like chicken or steak fajitas! The combinations are endless.
- 1 lb. thawed shrimp (I buy the frozen bag of shrimp and thaw it in cold water in the fridge).
- 3 chopped bell peppers sliced thin - colors of your choice
- 1 onion chopped thin
- 1 1/2 tablespoons of extra virgin olive oil
- 1 teaspoon kosher salt
- Pinch of black pepper
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Flour or corn tortillas
- Lime juice
- Sprinkle of cilantro
- Sour cream
Preheat oven to 450 degrees
In a large bowl combine all ingredients (except tortillas) and stir to combine and evenly distribute spices.
Spray baking sheet with non stick cooking spray
Spread shrimp, bell peppers, and onions on baking sheet evenly in one layer.
Cook at 450 degrees for 8 minutes - turn over and set oven to broil and place baking dish in the over for an additional two minutes.
Squeeze lime juice over the entire baking sheet and sprinkle with cilantro (if desired).
Serve with salad or warm tortillas and top with your favorite toppings!
Interested in seeing a certain type of recipe!? Let me know!