Sheet Pan Shrimp Fajitas with Lime Crema
These Sheet Pan Shrimp Fajitas are the perfect burst of flavor for any weeknight! Serve with a drizzle of Lime Crema Sauce for a perfect dish.
Sheet Pan dinners have become a staple in our house. If I can throw a bunch of ingredients on one pan and toss it in the oven, only to be greeted with a delicious meal in 30 minutes or less, why aren’t we all doing this more often?
A few of my favorite sheet pan meals include my 30 Minute Sheet Pan Sausage and Peppers, Salmon and Asparagus Sheet Pan Dinner, Chicken Thigh Sheet Pan Dinner and of course this Sheet Pan Chicken Sausage and Potatoes topped with my 7-Ingredient Chimichurri Sauce.
The next sheet pan superstar in my lineup of Quick & Easy Sheet Pan Dinners is Sheet Pan Shrimp Fajitas. They’re super colorful thanks to shrimp, bell peppers, purple onion, lime, avocado, and the Lime Crema on top takes it out of this world!
Ingredients in Sheet Pan Shrimp Fajitas
I love sheet pan dinners! These ingredients are easy to find and store, so it’s a great meal to have in your back pocket for a busy day. It’s even easy enough to make for lunch!
- Limes – Zest (use a fine grater to remove the brightly colored part of the lime peel) and then juice two limes. This gets ALL of that great citrus flavor into each bite!
- Seasonings – We’re using salt, pepper, garlic powder, chili powder, cumin. They create the perfect balance of savory warmth to coat the peppers and shrimp.
- Shrimp – Use a pound of raw shrimp, peeled and deveined. I buy it all prepped so I can pour it right into the bowl with the seasonings before cooking!
- Onion – I like purple onion for the bright color, but feel free to use whatever color you like.
- Bell peppers – Slice your bell peppers thin so they fit nicely into tortillas! Use any color of bell pepper you like…or mix it up with one of each.
- Serving – While everything is cooking I chop cilantro, slice a couple avocados, grab a jar of pickled onions, and warm tortillas so everyone can assemble their fajitas fresh out of the oven!
How to Make Sheet Pan Shrimp Fajitas
This process truly could not be easier. The veggies need a little more time than the shrimp, but it all still gets made on one pan. I only use one mixing bowl so there are very few dishes to do at the end of the night!
- Prep – Heat the oven to 425, line a sheet pan with parchment paper, and put the peppers and onions on top. Whisk the oil, lime zest and juice, and seasonings in a large bowl and pour half of it over the veggies.
- Cook the veggies – Pop the veggies into the oven and let them start cooking. Place the shrimp into the bowl with the oil, lime, and seasonings, and toss it to coat each piece.
- Add the shrimp – After 15-20 minutes (look for a bit of softening and browning of the veggies), pull the pan out of the oven. Push the peppers and onion to one half of the pan. Pour the shrimp onto the empty half and place it back in the oven for about 10 minutes. The shrimp should be curled, brightly colored, and cooked through!
While everything is in the oven, prepare your toppings and make the Easy Lime Crema. I’m telling you, this stuff is gold! It’s just Greek yogurt, salt pepper, and lime juice and zest whisked together. I set it out with cilantro, avocado, warmed tortillas, and pickled onions for serving. Assemble your fajitas and enjoy!
Food photography by Ashley Cuoco
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Sheet Pan Shrimp Fajitas with Lime Crema
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Oven baked
- Cuisine: Mexican
Description
These Sheet Pan Shrimp Fajitas are the perfect burst of flavor for any weeknight! Serve with a drizzle of Lime Crema Sauce for a perfect dish.
Ingredients
- ⅓ cup avocado oil
- 2 limes, zested and juiced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- 1 ½ teaspoons chili powder
- 1 teaspoon cumin
- 1 pound raw, peeled and deveined shrimp
- 1 onion, thinly sliced
- 2 bell peppers, thinly sliced (red, orange or yellow)
- Warmed tortillas, for serving
- Chopped cilantro, for serving
- Pickled onions, for serving
- Avocado, for serving (optional)
For Lime Crema:
- ½ cup Greek yogurt
- 1 lime, zested and juiced
- ¼ teaspoon salt
- Pinch of pepper
Instructions
- Preheat the oven to 425 degrees. In a large bowl add the oil, zest and juice of 2 limes, salt, pepper, garlic powder, chili powder and cumin. Whisk until well combined.
- Add the sliced onion and bell peppers to a sheet pan and pour over half of the marinade and toss the onions and peppers until well coated. Spread them evenly on the sheet pan and roast for about 15-20 minutes until they begin to soften and brown a bit.
- Add the shrimp to the remaining marinade in the bowl and toss until the shrimp is evenly coated. Set aside while the onions and peppers cook.
- Meanwhile, make the lime crema. Whisk together the yogurt, zest and juice from 1 lime, salt and pepper. Set aside.
- After the 15-20 minutes, remove the sheet pan from the oven and push the onions and peppers to one side of the pan. Add the shrimp to the empty side of the pan and place back in the oven for 10-12 minutes, until shrimp is curled and cooked through.
- Serve immediately with warmed tortillas and desired toppings but don’t forget to add some of that lime crema on your fajita!
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How have I not tried this one yet!?!?! A keeper for sure! So easy and delicious!
It’s such a great one!!
These are BOMB according to my 10 yr old! Delish!!
I’ll take the compliment!
I love this recipe!! So yummy and so easy! Our whole family loved it. We opted to skip the crema bc of flavor preferences and instead had guacamole as a topping. We will definitely be making this on repeat!
So glad you loved it, Angela! Thanks for the review!
So easy and delicious. I even forgot to get Greek yogurt but a little guacamole was all we used for our topper. Will for sure be making again
So glad you liked it Dora!
This recipe is definitely heading into my recipe binder. I love the ease and simplicity of it. It was really flavorful without spending all day in the kitchen. Sometimes a seemingly simple taco meal can turn into a huge project with all the various components. The sheet pan method kept things streamlined so I could pull meal together on a weeknight. I’d love to see a change to the recipe printing layout so advertisements didn’t take up so much space and extra printer paper.
So glad you liked it Erin! And yes, I agree, sometimes tacos can be more work than it’s worth but this keep it’s easy! And I know the ads are frustrating, they are for me too. However, in order for me to continue to provide free recipes, I need to ads to support my work and family.
This was so delicious, my husband who is a meat and potatoes guy, said “ he could eat this once a week”
Very tasty and easy, thx u. I enjoy following you.
Oh wow love that!!! Thank you so much!