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This simple Sheet Pan Chili Lime Shrimp Fajita recipe will soon become your new go-meal when life gets busy! Juicy shrimp and tender peppers, and onions flavored with homemade fajita seasoning are cooked in just 20 minutes. This delicious, effortless dish is great any night of the week and super fun to make for parties.
Sheet Pan recipes are always a favorite, like my Sheet Pan Hamburger Steak With Mushrooms And Onions or my Sheet Pan Ranch Chicken Thighs.
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Let’s get right to it! One of my favorite, effortless dinners to make is Sheet Pan Chili Lime Shrimp fajitas. This recipe is a great choice for anyone who loves bold, flavorful dishes that are both healthy and easy to make. It’s loaded with fresh ingredients, customizable toppings, and a Mexican-style seasoning blend made with ingredients that you probably already have on hand.
Now, to the fun part! Let’s talk about one of the best cooking methods EVER. What is it? Sheet Pan cooking.
Why I Love Sheet Pan Cooking
- Versatile – cooking beef, chicken, pork, or seafood with just about any veggie seasoned the way I like is super easy on a sheet pan.
- Easy clean-up – cooking everything on a single pan means there are fewer dishes to wash and less mess to clean up.
- Time-saving – Sheet pan cooking is a definite time-saver since I can prepare all the ingredients at once and then put them in the oven to cook.
- Even cooking – meats and vegetables cook together on a baking sheet, with most recipes taking 15 to 30 minutes of cook time.
What Are Fajitas?
Classic, Tex-Mex fajitas are made with grilled meat or seafood, peppers, and onions and served on either flour or corn tortillas with various toppings.
Ingredients For Chili Lime Shrimp Fajitas
- Peeled, Deveined Shrimp – purchase shrimp that have the tails removed. If using frozen shrimp, make sure they are thawed and patted dry.
- Green Bell Peppers
- Red Bell Peppers
- Yellow or Orange Bell Peppers
- Onion – Viladia or yellow onions can be used.
- Chili Powder – you can also use smoked paprika and ground cumin
- Garlic Powder
- Onion Powder
- Kosher Salt
- Black Pepper
- Limes – zest and juice
- Olive Oil
Scroll Down For Measurements And Instructions
Variations And Substitutions
There are several ways that you can change up this sheet pan shrimp fajitas recipe.
- You can switch out the shrimp and make chicken fajitas or steak fajitas.
- To spice things up a bit, add jalapeño peppers or serrano peppers to the bell peppers.
- You can substitute fresh parsley if you are not a fan of cilantro.
Tips For Making The Best Shrimp Fajitas
- Slice the bell peppers into thin strips so they cook evenly with the shrimp.
- Fresh lime juice gives the shrimp the best flavor.
- Use large peeled and deveined shrimp that are thawed and patted dry with paper towels. This will ensure that the seasoning mix will stick to the shrimp.
- I recommend using shrimp that have the tail removed. They are much easier to serve after cooking.
- Make sure to place the ingredients into a single layer for even cooking.
How To Store Leftovers
When storing any leftovers, I like to put the veggies and the proteins in separate containers. I store them in the fridge until I’m ready to heat them up. This way, I can warm the shrimp, chicken, or beef up without it becoming overcooked.
How To Serve Sheet Pan Fajitas
I am a fan of keeping things easy and straightforward here, but feel free to get creative with this yummy dish! Here are a few ways to serve fajitas:
- With warm flour tortillas or corn tortillas.
- In lettuce wraps.
- Make them into a fajita bowl with rice and black beans.
- Toss the shrimp and peppers on top of your favorite salad greens for a low-carb main dish.
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Yummy Toppings For Chili Lime Shrimp Fajitas
- Fresh cilantro
- Lime wedges
- Avocado slices
- Guacamole
- Pico de Gallo
- Shredded cheddar cheese
- Salsa
- Sour Cream
- Hot Sauce
Craving More? Try These Easy Main Dish Recipes
- Sheet Pan Brats And Potatoes
- Oven Baked BBQ Chicken
- Air Fryer Potatoes And Sausage
- Creamy Italian Sausage Pasta
- Cajun Garlic Shrimp
- Sheet Pan Hamburger Steak With Mushrooms And Onions
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon fresh cracked pepper
- 1 lime, zested and juiced
- 2 tablespoons olive oil
- 1 green bell pepper, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- ½ onion, sliced into thin strips
- 1 to 1 ½ pounds large shrimp, peeled, deveined with tails removed
- 1 cup fresh cilantro leaves
- 1 lime, cut into wedges
- flour, tortillas
Instructions
Fajita Seasoning
- Add chili powder, garlic powder, onion powder, salt and pepper to a small bowl. Mix together and set aside.
Shrimp Fajitas
- Heat oven to 425 degrees. Lightly spray a sheet pan with cooking spray. Set aside.
- Add the bell peppers and onions to a medium size bowl. Drizzle with 1 tablespoon of olive oil. Sprinkle with ½ of the fajita seasoning and toss to coat the veggies. Place the peppers and onions in a single layer on the prepared sheet pan. Place in the oven and cook for 10 minutes.
- While the veggies are cooking, add the shrimp to a medium size bowl. Drizzle with 1 tablespoon of olive oil and the remaining half of the fajita seasoning. Add the lime zest and the lime juice. Toss everything together.
- Remove the pan from the oven and gently move the peppers and onions to one end of the pan. Add the shrimp in a single layer to the opposite end. Place the pan back in the oven and cook for 8 – 10 minutes until the shrimp are pink and cooked through.
- Remove the pan from the oven. Squeeze on fresh lime juice and sprinkle with cilantro leaves. Serve with warm tortillas and your favorite toppings.
Notes
-
- Fresh cilantro
-
- Lime wedges
-
- Avocado slices
-
- Guacamole
-
- Shredded cheddar cheese
-
- Salsa
-
- Sour Cream
-
- Hot Sauce
-
- With warm flour tortillas or corn tortillas.
-
- In lettuce wraps.
-
- Make them into a fajita bowl with rice and black beans.
-
- Toss the shrimp and peppers on top of your favorite salad greens for a low-carb main dish.
Nutrition
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