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Flour tortillas, lime wedges, guacamole served with Sheet Pan Chili Lime Shrimp Fajitas.
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Sheet Pan Chili Lime Shrimp Fajitas

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 a homemade fajita seasoning blend are cooked in just 20 minutes. This delicious, effortless dish is great any night of the week and super fun to make for parties.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Mexican
Servings: 4
Calories: 111kcal
Author: Donya Mullins

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

Toppings For Shrimp Fajitas
    • Fresh cilantro
    • Lime wedges
    • Avocado slices
    • Guacamole
    • Shredded cheddar cheese
    • Salsa
    • Sour Cream
    • Hot Sauce
 
How To Serve:
    • 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.
 
Nutritional values provided are estimates and will vary depending on the brands used.
 

Nutrition

Serving: 1 | Calories: 111kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g