Roasted shrimp and chickpeas with peppers, onions, and tortillas for a quick, flavorful family dinner.
# Components:
→ Proteins
01 - 14 oz large raw shrimp, peeled and deveined
02 - 1 can (14 oz) chickpeas, drained and rinsed
→ Vegetables
03 - 1 large red bell pepper, sliced
04 - 1 large yellow bell pepper, sliced
05 - 1 large red onion, sliced
→ Marinade & Seasoning
06 - 2 tablespoons olive oil
07 - 2 teaspoons chili powder
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon black pepper
14 - Juice of 1 lime
→ To Serve
15 - 8 small flour or corn tortillas, warmed
16 - Fresh cilantro, chopped
17 - Lime wedges
18 - Optional: sliced avocado
19 - Optional: salsa
20 - Optional: dairy-free sour cream
# Method:
01 - Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, sea salt, black pepper, and lime juice.
03 - Add shrimp, chickpeas, sliced bell peppers, and red onion to the bowl. Toss thoroughly until every piece is coated in marinade.
04 - Spread the coated shrimp, chickpeas, and vegetables evenly in a single layer across the prepared baking sheet.
05 - Roast in preheated oven for 10 minutes, then gently stir. Continue roasting for an additional 7 to 10 minutes until shrimp turn opaque and vegetables reach desired tenderness.
06 - Warm the flour or corn tortillas as needed according to package directions or preferred method.
07 - Fill warm tortillas with shrimp, chickpeas, and roasted vegetables. Garnish with chopped cilantro, lime wedges, and desired toppings such as avocado, salsa, or dairy-free sour cream.
