Sheet-Pan Shrimp Fajitas

Preheat oven to 400°F.

Combine oil, chili powder, cumin, garlic powder, lime zest, salt and chipotle chile powder in a large bowl. Transfer 4 teaspoons of the mixture to a small bowl and set aside. Add red and yellow bell peppers and onion to the large bowl; stir to combine. Spread the vegetables on a large rimmed baking sheet and roast on the middle rack, stirring once, until mostly soft, 13 to 15 minutes. (Reserve the large bowl for the next step.)

hands holding tongs tossing seasoned shrimp, peppers and onions on a sheet pan
PHOTOGRAPHER: JEN CAUSEY, FOOD STYLIST: CHELSEA ZIMMER, PROP STYLIST: LYDIA PURCELL
Meanwhile, add shrimp and the reserved chile mixture to the large bowl and toss to combine. Once the vegetables have softened, remove from the oven and stir in the shrimp on the baking sheet. Continue roasting until the vegetables and shrimp are cooked through, about 5 minutes more. Transfer to a serving dish and stir in lime juice. Serve with warmed tortillas and with lime wedges, cilantro, sour cream, avocado and/or pico de gallo, if desired.