Sheet Pan Shrimp Fajitas
Sheet Pan Shrimp Fajitas are the perfect one pan meal that is packed with peppers, onion, delicious spices and juicy shrimp. Top these baked shrimp fajitas with a homemade yogurt lime crema sauce and dinner is delicious and done in no time at all!
Sheet pan recipes are so nice because they require minimal preparation and minimal clean up (thanks to just using one pan!) For some more delicious sheet pan dinners, try my sheet pan chicken fajitas, sheet pan chili lime salmon, sheet pan Italian sausage and vegetables bake! And if you are looking for a sheet pan dessert, I’ve got you covered with my Texas sheet cake!
Why This Recipe Works
- One pan shrimp fajitas. This recipe is amazing because all you need is one pan! You don’t need to cook anything on the stove before hand, it’s just one baking sheet — easy prep and easy cleanup!
- Juicy and flavorful dinner. These baked shrimp fajitas have such great flavor! The vegetables and shrimp are marinated in a delicious honey lime marinade with plenty of fajita seasonings like cumin, chili powder and paprika!
- Easy dinner recipe. This sheet pan shrimp fajitas recipe is great for busy weeknights when you need a quick dinner!
- 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 to the shrimp fajita mixture and to the homemade honey lime crema.
- Honey: This creates a nice caramelized effect on the shrimp and adds some subtle sweetness to offset some of the lime. Honey is also used in the lime crema sauce to add a nice sweetness.
- Seasonings: Cumin, chili powder, paprika, garlic close, salt and pepper are the seasonings we are using. If you don’t have garlic cloves you can use minced garlic or garlic powder. We’ll also use a bit of fresh cilantro for color and flavor on top of the shrimp fajitas.
- 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: You wan raw shrimp that is peeled and deveined. I use large shrimp (13-15), but you can use smaller ones if you’d like!
- Flour Tortillas: We’ll wrap these in aluminum foil and pop them in the oven so they are warm for serving!
- 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 healthy lime crema recipe.
- Make the lime crema. Whisk the Greek yogurt, lime juice, honey, salt, and zest in a small bowl. Cover and store in the fridge until ready to use.
- Make the shrimp fajita marinade. Whisk the olive oil, lime juice, lime zest, honey, cumin, chili powder, smoked paprika, salt, and pepper, and garlic in a glass measuring cup or small bowl until smooth.
- Roast the peppers and onions. Place the sliced peppers and onion on a single sheet pan. Drizzle half of the marinade over the peppers and toss to coat (reserve the other half). Bake at 425°F for 15-20 minutes, tossing halfway through.
- Marinate the shrimp. Place shrimp in the remaining marinade 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. 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 sheet pan shrimp fajitas from the oven and sprinkle the cilantro over the entire pan. Add some peppers, onions and a few pieces of shrimp to the warm tortillas. Drizzle the crema overtop and enjoy!
Bake the vegetables first since the shrimp cooks a lot quicker! This way you won’t have your shrimp done before the vegetables.
I like to use yellow bell peppers, red bell peppers, and orange bell peppers to bring some bright colors into the dish!
Be sure to have everything in a single layer on the pan so it can cook evenly.
It’s nice to have extra cilantro and lime wedges to garnish over the sheet pan shrimp fajitas. Serve some fresh Pico de Gallo with the shrimp sheet pan fajitas as well!
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!
If you are using frozen shrimp, be sure to thaw them prior to cooking. If you forget to pull them out of the freezer, just put them in a bowl or colander and rinse off in cool water. They will thaw pretty quickly.
Make Ahead, Storing, and Freezing
Make these just prior to eating as seafood tends to cool quickly.
Store any leftovers in an airtight container in the fridge for 2-3 days. Warm the leftover sheet pan shrimp fajitas in the oven or in the microwave.
Store any leftover lime crema sauce in an airtight container in the fridge for up to 7 days.
When it comes to freezing shrimp fajitas, I would recommend simply having extra shrimp in the freezer. This recipe is really quick, so sing it for meal prep won’t make much of a difference. Plus, freezing cooked shrimp and then thawing it can result in a tougher texture in the shrimp.
Yes! Shrimp is a great source of iodine, protein, vitamin B12 and iron. Shrimp is also low in calories.
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!
If you want to bake the veggies at the same time as the shrimp, I would cut them in very thin strips. Shrimp cooks really quickly, so in order for the onions and the peppers to cook by the time the shrimp is cooked, they’ll need to be super thin.
More Seafood Recipes
- Easy Coconut Shrimp
- Shrimp Scampi with Linguini
- Lemon Honey Glazed Salmon
- Easy Salmon Burgers
- Blackened Shrimp
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