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
- 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!
I mean, seriously, look at those!