Sheet Pan Shrimp Fajitas

I love a sheet pan meal, makes clean up and cooking so much easier. The shrimp and peppers are tossed in a smoky lime marinade. Once you assemble the fajitas we drizzle a lime crema overtop, and you guys! It's so good! It ties it all together for one of the yummiest meals you'll ever have.

Course Main Course

Cuisine Mexican

Prep Time 20

Cook Time 30

Total Time 50

Servings fajitas

Calories 174kcal

Author Whitney Wright

Equipment

Ingredients

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

Lime Crema

3/4 cup plain greek yogurt
zest of 1 lime
2 teaspoons honey
1/4 teaspoon salt
2 tablespoons lime juice

Instructions

Lime Crema

In a small bowl whisk the Greek yogurt, lime juice, honey, salt, and zest. Cover and store in fridge until ready to use.

Shrimp Fajitas

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.

To Assemble

Add some peppers and onions and a few pieces of shrimp to a warm torilla. Drizzle the crema overtop of the shrimp and enjoy!

Notes

Nutritional information does not include the tortilla. As always, nutritional information is an estimate.

Store any leftovers in an airtight container in the fridge for 3-4 days. The lime crema will keep in an airtight container in the fridge for u to 7 days.

Nutrition