Description
This Sheet Pan Shrimp Fajitas recipe offers a quick and flavorful meal featuring marinated shrimp roasted alongside colorful bell peppers and onions, all topped with a zesty lime crema, cotija cheese, and fresh cilantro. Perfect for a weeknight dinner, the sheet pan method makes cleanup easy while infusing the dish with smoky, vibrant flavors.
Ingredients
Scale
Marinade & Vegetables
- 1/3 cup olive oil
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons fresh lime zest
- 1 tablespoon honey
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 garlic cloves, minced
- 2 bell peppers, mixed colors (red, orange, yellow)
- 1 sweet onion
Shrimp
- 1 pound raw, peeled, deveined shrimp
- 1/4 cup chopped fresh cilantro
For Serving
- Lime wedges
- Warm tortillas
- Cotija cheese
- Pickled onions
Lime Crema
- 1/2 cup plain Greek yogurt (2% or full fat)
- 1 lime, juiced and freshly grated zest
- 1 garlic clove, minced
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 425°F and line a baking sheet with foil or spray it with nonstick spray to ensure easy cleanup and prevent sticking.
- Make Marinade: In a bowl, whisk together olive oil, lime juice and zest, honey, cumin, chili powder, smoked paprika, salt, black pepper, and minced garlic to create a flavorful marinade that will infuse the vegetables and shrimp.
- Marinate and Roast Vegetables: Place the sliced bell peppers and sweet onion on the prepared baking sheet. Pour half of the marinade over them and toss until evenly coated. Roast in the oven for 15 to 20 minutes, tossing once or twice during cooking for even roasting.
- Marinate Shrimp and Prepare Lime Crema: While the vegetables roast, place the shrimp in a bowl and pour the remaining marinade over them. Let them marinate while the veggies cook. Prepare lime crema by whisking together Greek yogurt, lime juice and zest, minced garlic, honey, salt, and pepper. Let the crema rest for at least 15 minutes to allow flavors to meld.
- Add Shrimp and Finish Roasting: When vegetables are nearly done, toss them a few times and push them to one side of the baking sheet. Arrange the shrimp in a single layer on the open side of the pan. Roast shrimp for 6 to 8 minutes until pink and opaque.
- Assemble Fajitas: Remove the sheet from the oven and assemble fajitas by layering the roasted peppers and onions with the shrimp. Drizzle with the prepared lime crema and sprinkle cotija cheese and pickled onions on top. Garnish with chopped fresh cilantro and serve with lime wedges and warm tortillas.
Notes
- For best results, use shrimp that are peeled and deveined to save prep time.
- You can customize the fajitas by adding avocado slices or jalapeños for extra heat.
- The lime crema can be made ahead and stored in the refrigerator for up to 3 days.
- Use a rimmed baking sheet to prevent any marinade from spilling in the oven.
- Adjust roasting time depending on your oven; shrimp cook quickly and should not be overcooked to maintain tenderness.
Nutrition
- Serving Size: 1 serving (approx. 1/4 recipe)
- Calories: 350
- Sugar: 7g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 180mg
