As the weather gets warmer, our schedules seem to get busier, and I am always looking for something quick to fix for dinner. Last night was one of those nights, it was a few quick chores around the house, homework, dinner, and then off to the baseball game. These are always late nights, so I don’t like to have a lot of clean up when I get home. The best part, this dish was literally one pan! Made plenty to have leftovers this week and will be adding it to our favorite’s list.
For the Shrimp
1 1/2 lb raw shrimp peeled and divined
juice from 1 lime or 2 TBS lime juice
2 TBS honey
3 TBS avacado oil
salt to taste
Combine the lime juice, honey, oil, and salt . Mix well. Pour over shrimp and let marinate for 20 mins (optional)
3 green bell peppers sliced into strips
3 red bell peppers sliced into strips
1 large yellow onion sliced into strips
1 tsp lime juice
2 TBS of chili powder
1 TBS cumin
3 TBS avacado oil
1 tsp onion powder
Cilantro
Combine the chili powder, cumin, oil, and onion powder in a bowl. Place peppers and onions in a separate bowl, pour season mixture over peppers and mix with your hands.
Place peppers and onions on a rimmed baking sheet that is lined with aluminum foil. Broil for about 10 -12 mins. Push peppers and onions to one side and add the shrimp to sheet and broil for another 5 mins or until shrimp are done. I liked it to get that charbroiled look to the peppers and shrimp. When done top with chopped cilantro. .Add to you favorite tortilla, make a fajita bowl ( our go to), or enjoy by itself. Toppings can include sour cream, cheese, tomatoes, jalapenos, avocado , salsa……
Enjoy,
Kristen
