Lime Loaded Sheet Pan Shrimp Fajitas!
Hello! I can’t even handle how much we loooove these sheet pan shrimp fajitas!
Seriously. If you’re in need of a good weeknight meal, I.have.got.your.back!
I’m secretly even more excited about these than usual, because I’m back into shrimp and pumped to share such a fantasic dish.
I got weird about shrimp when I was pregnant with Max. It wasn’t a full-on aversion and it’s not like I’ve totally avoided it since. But I rarely choose it from a menu or even make it for dinner unless it’s a recipe that is SUPER good.
Like this one!
We live for fajitas in this house. My flank steak fajitas? Make ‘em every other week. At least. And I use that marinade on chicken a lot too. I grill them, roast them – whatever works for me that day.
Now here’s the key with the shrimp fajitas. Shrimp cooks so quickly that you can’t throw everything on the pan at once. You don’t want the shrimp to be dry or gummy. In order to avoid that, I roast the peppers and onions first while the shrimp marinates.
This allows the peppers and onions to get that classic caramely charred fajitas flavor, you know?
Once the peppers have done their thing ( about 15 to 20 minutes!), I add the shrimp to the pan and roast for another 6 to 8 minutes.
Everything is so flavorful and warm together and the shrimp is still juicy. We love it!
But! It gets better.
Warm the tortillas. Make a lime loaded crema (it’s super limey!) and then sprinkle a touch of cotija cheese on top. Oh my word. You won’t want to stop eating them!
Also, all the bonus points for prepping ahead of time.
When I have fajitas on the menu, I slice the peppers and onions ahead of time. I store them in a stasher bag in the fridge with a paper towel. I make sure my shrimp is ready to go (defrosted, peeled, deveined, etc) and then when it’s time for dinner, all I have to do is assemble the sheet pan, then make the marinade and crema. It’s not much work for SUCH a flavorful dinner that everyone goes crazy for.
Leftovers are great too! Sure, they are good as the same – fajitas. But I love the peppers and shrimp on a salad the next day OR if you’re really feeling crazy, on nachos.
Lime Sheet Pan Shrimp Fajitas
Sheet Pan Shrimp Fajitas
- 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, red, orange, yellow
- 1 sweet onion
- 1 pound raw, peeled, deviled shrimp
- ¼ cup chopped fresh cilantro
- lime wedges, for serving
- warm tortillas, for serving
- cotija cheese, for serving
- pickled onions, for serving
- 1/2 cup plain greek yogurt, 2% or full fat
- 1 lime, juiced and zest freshly grated
- 1 garlic clove, minced
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Preheat the oven to 425 degrees F. Prep a baking sheet (line with foil or spray with nonstick spray!) to use for the recipe.
- In a bowl, whisk together the olive oil, lime juice, zest, honey, cumin, chili powder, paprika, salt, pepper and garlic.
- Place the peppers and onions on the baking sheet. Add half of the marinade and toss them well, until they’re all covered. Stick the sheet in the oven and roast for 15 to 20 minutes, tossing once or twice during cook time.
- In the meantime, place the shrimp in a bowl and pour the remaining marinade over top. Let sit until the peppers are roasted! In this time, you can make the crema.
- Once the peppers are finished, toss them a few times and scoop them over to one side of the pan. Place the shrimp on the sheet in a single layer. Roast the shrimp for 6 to 8 minutes or until it’s just pink and opaque.
- Once the shrimp is finished, assemble your fajitas! Start with peppers and onions, add on the shrimp. Drizzle with the crema, sprinkle with cotija cheese and top with pickled onions and fresh cilantro if you wish.
- Whisk together all ingredients and let them sit for at least 15 minutes before using. This stores great in the fridge for a few days!
Did you make this recipe?
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I appreciate you so much!
I mean, seriously, look at those!
41 Comments on “Lime Loaded Sheet Pan Shrimp Fajitas!”
Oh my goodness. Definitely trying these!!!
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great sheet pan-ed dish, hadn’t thought of it for shrimp, I like it, thank you!
Made this for dinner tonight. Absolutely the best shrimp fajitas I’ve ever had! Thank you.
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This was absolutely delicious! It will become a staple in our house. I love the addition of the honey for the marinade, so much better than sugar!
Thank you for sharing this!
So easy and delicious, I loved this! I never thought to bake shrimp but it worked perfect. The lime crema is everrryyything! Thanks for a great recipe.
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I definitely think we are going to try this! Do you but pickled onions somewhere or make them yourself? I tried once at home and they weren’t that great. Do you have a recipe you use?
Made these for dinner tonight and they were AMAZING! Super easy to make too. Will definitely be making these again.
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I made these once and my husband won’t let me stop – make at least twice a month. So flavorful and easy and relatively healthy. Thanks so much for sharing!
delicious and easy! first time we made them we had to have them again a few days later. one of my favorite new recipes :)
One of my favorite recipes! So full of flavor. This one is on regular rotation in my house.
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These are amazing!!! SO delicious. I added a little manchego with the cotija and I used creme fraiche instead of yogurt or sour cream for the lime crema. These are literally one of my fave meals now … Just in time since I just perfected my margarita recipe ;)
I’ll never go out for fajitas again!!
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a great quick weeknight dinner that doesn’t compromise on flavorful and delicious! The lime crema makes it special
Whoa! This was amazing. I followed the recipe except I added some chipotle chili flakes to the marinade for some added smokiness. Served ours over spicy black beans with a side of avocado and a cilantro garnish. Stupid good!
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Hello. I was wondering how I could substitute chicken for the shrimp. Its a personal preference. Just a thought of shrimp makes me gag. I can do chicken or beef. Thanks
i have a separate recipe for chicken right here! https://www.howsweeteats.com/2020/10/sheet-pan-chicken-fajitas/
I literally make this twice a month! So delicious!
A lot of ingredients and chopping, but worth it for all the flavor. We used some leftover crema as a dip for the shrimp and that was delicious too! Excellent recipe, and definitely one I’ll be making again.
These fajitas are delicious and that lime crema is to die for! This recipe will be going on repeat at our house!
I made this exactly as instructed except for I made it for 2. I made the marinade for 4 and glad I did it was excellent. I would use a little less honey and a little more heat next time but other than that it was very good. My husband is not a big of fan of Mexican food as I am and he loved it. Going in our rotation!
One of the most delicious recipes ever! The lime crema is a must and I make it with the chicken fajitas as well. It just takes the recipe to the next level. They are so good, we fight over the leftovers. :)
Without a doubt, the best fajitas I’ve ever made! The combination of the spices for the shrimp and veggies was delicious and the lime creama finished it off perfectly. Such a simple recipe, but tasted like it came from a fancy Mexican restaurant!!
This worked well. Will make it again. A few comments about the list of ingredients.
2 bell peppers, red, orange, yellow (add ‘sliced’)
1 sweet onion (add ‘sliced’)
1 pound raw, peeled, deviled shrimp (do you mean ‘deveined’?)
Also, I’m not sure why you put a paper towel in the stasher bag with the peppers and onions.
These are incredible! So good and so easy. That lime crema outstanding?
Delicious!! Make sure and prepare the lime crema. It’s so much better than regular sour cream.
Delicious! I only had lemons so had to use that for the marinade and the crema, but it was still great! Threw in some tofu for my kid, who isn’t a shrimp fan.
This has become one of our very favorite recipes! Thanks for sharing it!