Sheet Pan Shrimp Fajitas
Enjoy a healthy and delicious meal with these sheet pan shrimp fajitas that are loaded with peppers, onions and delicious spices and stuffed with tender, flavorful shrimp topped with a yogurt lime crema. It’s so delicious and so satisfying!
This is the perfect weeknight meal or “fancy” meal if you’re looking to serve it for a nice dinner. Let’s be serious, anything with shrimp in it seems fancy, right?!
Easy Sheet Pan Recipes
I’m all about that sheet pan life. There is something so satisfying as getting dinner ready with minimal dishes and having it tasting incredibly delicious to boot!
In fact, if you haven’t tried them yet, check out my sheet pan chicken fajitas, sheet pan chili lime salmon, sheet pan Italian sausage and vegetables bake, and my Texas sheet cake! (And yes, I’m including my Texas sheet cake in the mix because it’s baked in a sheet pan and therefore qualifies 😆.)
For the fajitas
- Olive oil — To drizzle on the fajitas mixture and sheet pan (for flavor and so it doesn’t stick).
- Lime juice & zest — Adds a nice sharpness to the flavor.
- Honey — This creates a nice caramelized effect on the shrimp and adds some subtle sweetness to offset some of the lime.
- Cumin — One of the spice building blocks for fajita seasoning.
- Chili powder — Before you worry, chili powder isn’t spicy, it actually offers a nice sweet, smoky flavor to dishes.
- Smoked paprika — Another fajitas seasoning staple. I highly suggest using the smoked paprika because it really amps ups the smoky fajita flavor.
- Salt & pepper — to taste, will help add flavor.
- Garlic cloves — Minced. Instead of garlic powder that you’d have in fajita seasoning mixes, using the fresh minced garlic will give us a sharper flavor that will penetrate the dish more.
- Bell peppers — Thinly sliced. Any color will do. I like doing a variety of colors!
- Onion — Sliced. I prefer yellow onions but you can use a sweet onion, white onion, or red onion.
- Shrimp — Raw, peeled, and deveined. I use bigger shrimp (13-15), but you can use smaller ones if you’d like!
- Cilantro — Chopped. This is a delicious garnish on top of the fajitas.
- Small tortillas for serving — We’ll wrap these in aluminum foil and pop them in the oven so they are warm for serving!
For the lime crema
- Plain Greek yogurt — We definitely want plain since we don’t want any flavor that will clash with the rest of the ingredients. Plain Greek yogurt is a great substitute for sour cream, making this a much healthier crema.
- Fresh lime zest — Again, the zest really punches the lime flavor through and compliments the flavorings in the shrimp fajitas.
- Honey — For a bit of sweetness.
- Salt — To taste. Salt brings out the natural flavor of things, too.
- Lime juice — This will make the crema a bit more spreadable than what yogurt is generally, and it gives us that yummy lime flavor too.
How to Make Shrimp Fajitas
- Make the lime crema.
In a small bowl, whisk the Greek yogurt, lime juice, honey, salt, and zest. Cover and store in the fridge until ready to use.
- Make the shrimp fajita marinate.
Preheat the oven to 425°F. In a glass measuring cup, whisk the olive oil, lime juice, lime zest, honey, cumin, chili powder, smoked paprika, salt, and pepper, and garlic until smooth.
- Roast the peppers and onions.
Place the sliced peppers and onion on a baking sheet. Drizzle half of the marinade over the peppers and toss to coat (reserve the other half). Bake for 15-20 minutes, tossing halfway through baking.
- Marinate the shrimp.
Add the shrimp to the remaining marinade and let sit while the peppers are baking. Wrap the tortillas in aluminum foil.
- Bake the shrimp & warm the tortillas.
Remove the peppers from the oven and add the shrimp and the remaining marinade to the sheet pan. Place in the oven and bake for 8 minutes or until the shrimp is pink. When you add the sheet pan back to the oven, place the foil-wrapped tortillas in the oven as well, to warm them up.
- Garnish and serve.
Remove the pan and tortillas from the oven. Sprinkle the cilantro over the entire pan. To assemble add some peppers and onions and a few pieces of shrimp to a warm tortilla. Drizzle the crema overtop of the shrimp and enjoy!
Tools Used to Make This Recipe
Sheet pan: I’m linking the one I use for all of my sheet pan meals and for baking cookies. This handy thing gets the job done!
Glass measuring cup: This includes 3 different sizes (I use all 3 and love the variety of sizes).
Tortilla warmer: If you prefer to warm your tortillas in the microwave I suggest using a tortilla warmer because it will keep the tortillas warmer for quite awhile.
Bake the vegetables first since the shrimp cooks a lot quicker! This way you won’t have your shrimp done before the vegetables.
Have extra cilantro and lime wedges for garnishes.
I like to place the lime crema in a ziplock bag and snip off the corner. This allows me to make the nice squiggles of crema down the entire shrimp sheet pan fajitas, mess free!
Is shrimp good for you?
Yes! Shrimp is a great source of iodine, protein, vitamin B12 and iron. Shrimp is also low in calories. Plus it tastes sooo good!
Are shrimp fajitas healthy?
This dish recipe is definitely on the healthy side. It’s filled with vegetables and shrimp (see the above FAQ for shrimp health benefits) and our lime crema uses plain Greek yogurt as a base instead of sour cream. Our source of sweetness in the dish comes from honey instead of granulated sugar, making it much healthier!
What goes with shrimp fajitas?
I usually like to serve a side of vegetables, fruit, or a salad. Specific recipes to make include:
Green peas (here is a blog post showing you how to cook frozen peas, the right way).
Acini di pepe pasta salad
Fudge Stripe Cookie Salad
Additional Seafood Recipes
If you make this recipe and love it, I would be so grateful if you come back to leave a rating and review. Thank you! ❤️
Sheet Pan Shrimp Fajitas
- 1/2 cup + 2 tablespoons olive oil
- 1/3 cup lime juice
- 3 tablespoons lime zest
- 1 1/2 tablespoons honey
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 garlic cloves - minced
- 3 bell peppers - sliced
- 1 onion - thinly sliced, can use yellow, sweet, or red
- 1 1/2 lbs shrimp - raw, peeled and deveined, I use bigger shrimp 13-15 but you can use smaller if you'd like.
- 1/3 cup chopped cilantro - for topping
- small tortillas - for serving, can use larger too for bigger fajitas
- 3/4 cup plain greek yogurt
- zest of 1 lime
- 2 teaspoons honey
- 1/4 teaspoon salt
- 2 tablespoons lime juice
- In a small bowl whisk the Greek yogurt, lime juice, honey, salt, and zest. Cover and store in fridge until ready to use.
- Preheat oven to 425°F.
- In a glass measuring cup whisk the olive oil, lime juice, lime zest, honey, cumin, chili powder, smoked paprika, salt, and pepper, and garlic until smooth.
- Place the sliced peppers and onion on a baking sheet. Drizzle half of the marinade over the peppers and toss to coat. Bake for 15-20 minutes, tossing halfway through baking.
- Add the shrimp to the remaining marinade and let sit while the peppers are baking. Wrap the tortillas in aluminum foil.
- Remove the peppers from the oven and add the shrimp and the remaining marindate to the sheet pan. Place in the oven and bake for 8 minutes or until the shrimp is pink. When you add the sheet pan back to the oven, place the foil wrapped tortillas in the oven as well, to warm them up.
- Remove the pan and tortillas from the oven. Sprinkle the cilantro over the shrimp and peppers and onions.
- Add some peppers and onions and a few pieces of shrimp to a warm torilla. Drizzle the crema overtop of the shrimp and enjoy!
Recipe adapted from How Sweet Eats