Hello! We absolutely adore these lime sheet pan shrimp fajitas — they’re a weeknight miracle.
DINNER TONIGHT?
If you need a quick, flavorful weeknight meal, this one is for you.
I’m extra excited about this recipe because I’m back into shrimp and this dish is fantastic. For a while I avoided shrimp, but recipes this good make me come back every time.
We eat fajitas all the time here — grilled flank steak, chicken, and now these lime shrimp fajitas. They’re easy to customize and always a crowd-pleaser.
A key tip: because shrimp cooks so quickly, don’t put everything on the pan at once or the shrimp will dry out. Roast the peppers and onions first while the shrimp marinates. That way the vegetables get a nice caramelized char and the shrimp stays juicy.
Roast the peppers and onions for about 15 to 20 minutes, then add the shrimp and roast another 6 to 8 minutes — perfect timing for tender, flavorful shrimp.
Everything comes together warm and delicious — exactly what we want for a simple weeknight dinner.
It gets even better
Warm your tortillas, make a bright lime crema, and finish with a sprinkle of cotija cheese. The crema is tangy and lime-forward — it elevates the whole dish.
Prep-ahead makes this recipe even easier. Slice peppers and onions in advance and store them in a reusable bag in the fridge. Make sure shrimp is peeled and deveined so when dinner time comes you only need to assemble the pan, mix the marinade, and make the crema. Minimal work for a flavorful meal everyone loves.
Leftovers travel well: use them in salads, on nachos, or reheat for another quick meal. They stay flavorful and satisfying.
Lime Sheet Pan Shrimp Fajitas
Sheet Pan Shrimp Fajitas
Ingredients
- 1/3 cup olive oil
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons fresh lime zest
- 1 tablespoon honey
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 garlic cloves, minced
- 2 bell peppers, red, orange, or yellow
- 1 sweet onion
- 1 pound raw, peeled, deveined shrimp
- 1/4 cup chopped fresh cilantro
- lime wedges for serving
- warm tortillas for serving
- cotija cheese for serving
- pickled onions for serving
lime crema
- 1/2 cup plain Greek yogurt (2% or full fat)
- 1 lime, juiced and zested
- 1 garlic clove, minced
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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Preheat the oven to 425°F. Line a baking sheet with foil or spray with nonstick spray.
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Whisk together olive oil, lime juice, lime zest, honey, cumin, chili powder, smoked paprika, salt, pepper and minced garlic.
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Place sliced peppers and onion on the baking sheet. Toss with half of the marinade until evenly coated. Roast for 15 to 20 minutes, tossing once or twice during cooking, until vegetables are slightly charred.
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While the vegetables roast, place the shrimp in a bowl and pour the remaining marinade over it. Let it sit until the peppers are done. Prepare the lime crema while the shrimp marinates.
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When the peppers are finished, push them to one side of the pan and arrange the shrimp in a single layer on the empty side. Roast shrimp 6 to 8 minutes, until just pink and opaque.
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Assemble fajitas: warm tortillas, pile on peppers and onions, top with shrimp, drizzle with lime crema, and finish with cotija, pickled onions, fresh cilantro and lime wedges if desired.
lime crema
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Whisk together all crema ingredients and let sit at least 15 minutes before serving. It keeps well in the refrigerator for a few days.
Did you make this recipe?
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I mean, seriously, look at those!