Chipotle Lime Sheet Pan Shrimp Fajitas
Sheet Pan Shrimp Fajitas make a seriously simple and tasty weeknight dinner! Tender shrimp, peppers, and onions are seasoned with a chipotle lime blend then roasted together, leaving you minimal prep work and clean-up. Add some warm tortillas, guacamole, and chipotle crema to send this meal over the top.
Shrimp fajitas, sheet pan style!
Weeknight dinner gets a serious upgrade when sheet pan shrimp fajitas are on the menu, thanks to an easy yet flavor-packed homemade chipotle lime seasoning blend. Your own oven will roast peppers and onions to tender perfection; shrimp cook lightning fast, so add them for the last few minutes only so they stay nice and juicy.
Resist any temptation to skip the chipotle lime crema — you’ll have most of the ingredients out already from seasoning the fajita fixings, and it really elevates this whole meal. And toast those tortillas! You can do this in a warm pan or directly over the heat of a gas burner. Add it all up and you have a 30 minute meal worth repeating.
How to make sheet pan shrimp fajitas:
Start the Peppers and Onions: Begin by slicing these thinly, then spreading them out a large rimmed baking sheet, preferably lined with parchment for easy clean-up. Whisk together the olive oil and seasonings, then toss 1-2 Tablespoons of this mixture through the veggies. Give these a head start of 10-15 minutes in the oven at 425 degrees F.
Briefly Marinate the Shrimp: Place shrimp in the remaining olive oil mixture and set aside.
Make the Crema: Whisk together sour cream or Greek yogurt, a smidge of lime juice and adobo sauce, and kosher salt. Add water a few drops at a time just to thin out the sauce as much as you want. I like it runny enough to drizzle smoothly over fajitas with a spoon. This is the same crema we love on chickpea tacos, fish tacos, and more.
Add Shrimp to the Pan: After the veggies have been in the oven for at least 10 minutes, push them to one side of the pan and add shrimp to the other. Return to the oven for just about 5 minutes more — shrimp cook very quickly and become rubbery when overdone.
Prep Toppings and Dig In! While the shrimp cook, warm those tortillas, slice up some avocado or make a quick batch of guacamole, and whip up your favorite salsa. Assemble as desired. It’s fajita time!
Pro Tip:
One way to spend all the time you saved by making these fajitas for dinner would be to try making your own flour tortillas from scratch. Dangerous only because then you’ll know how much better they are that way – and not very difficult to do!
Storage & Reheating:
Leftover fajita filling keeps well in the fridge for 3-4 days. Reheat on 50% power in the microwave and use in more fajitas, in bowls, burritos, etc. I don’t recommend freezing this once made.
More Sheet Pan Suppers:
One-and-done sheet pan combos are a go-to move for busy weeknight meals made at home. Our other favorites include chicken fajitas, rosemary garlic salmon, sheet pan chicken sausage and veggies, and a sheet pan shrimp dinner with roasted vegetables.
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Chipotle Lime Sheet Pan Shrimp Fajitas
Ingredients
For the Fajitas:
- 1/4 cup olive oil
- 3 Tablespoons lime juice
- 1 Tablespoon honey
- 2 cloves garlic minced
- 2 teaspoons adobo sauce see note
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 2 bell peppers any color, seeded and cut into thin strips
- 1 onion red, yellow, or sweet, peeled and cut into thin strips
- 1 pound raw shrimp peeled and deveined, tails off
- tortillas, avocado, fresh cilantro, Cotija, etc. for serving
For the Crema:
- 1/3 cup sour cream or Greek yogurt
- juice of 1/2 lime
- 1-2 teaspoons adobo sauce
- 1/4 teaspoon kosher salt
- 1-2 teaspoons water
Instructions
- First, prep the fajitas. Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the olive oil, lime juice, honey, garlic, adobo sauce, cumin, smoked paprika, chili powder, and salt.
- Place the sliced peppers and onions on the lined baking sheet and drizzle with 1-2 Tablespoons of the olive oil mixture. Toss, then spread out in a single layer. Place in the oven and roast for 10-15 minutes.
- Add shrimp to the bowl with the remaining olive oil mixture. Stir to coat and set aside.
- Next, make the crema. Whisk together the sour cream or Greek yogurt, lime juice, adobo sauce, and salt in a small bowl. Add water a little bit at a time until the sauce is as thin as you want it. Set aside.
- Now finish the fajitas. After the peppers and onions have been in the oven for at least 10 minutes, remove the pan, toss well, and push them to one side. Add shrimp to the other side and return everything to the oven for about 5 minutes, just until the shrimp are opaque and cooked through. Warm tortillas and prep other toppings.
- To assemble, pile peppers, onions, and shrimp into tortillas. Sprinkle with crema, cilantro leaves, diced avocado, or cheese, as desired.
Notes
- Adobo sauce: Is most easily found in a small can accompanying chipotle chili peppers, which you can usually find near other Mexican foods in major grocery stores. If you don’t have any, leave it out and stir 1/2 teaspoon chili powder into the crema, instead.
Nutrition Estimate
This post was originally published on February 7, 2018. It has been updated with more precise cooking times, the crema recipe, and more helpful information on prep, storage, and related recipes.
You know how sometimes you see a recipe and you know there’s no way you’re not gonna love it? This is on the menu in the near future for sure. We have Mexican food at least once a week 🙂
I know exactly what you mean – and I love those times! I hope this one is as popular with your crew as it is with mine. Thanks, Ann, for stopping by!
Beautiful. When I make fajitas I usually make chicken or beef, but that’s probably because my husband prefers that to shrimp only. Silly guy. When I have company next time, tho, I’m making these!
Awesome, Mimi! I’m with you – shrimp is my personal favorite! I bet your company will be thrilled with these!
IT’s been a while since I last had shrimp and this recipe makes me want to cook something with them so badly! Thank you for sharing another delightful way of cooking seafood.
Just how I love my fajita recipes! Easy, fast, with minimal clean up; thanks for the recipe!
What a perfect weeknight meal idea! Quick and all on one pan…perfect!
It really is perfect! Thanks so much, Jaime! 🙂
This is a great choice for family weeknight dinners! I’m sure my family will love it!
I hope they do, Shadi! Thanks so much for stopping by.
These look absolutely wonderful! I love Mexican food, and definitely cannot get it enough over here in the UK – so always looking out for recipes to try myself at home!
That is a huge part of the reason why I have so many Mexican recipes, way more than I used to – we LOVE Mexican but it’s hard to find here in Belgium, as well, so I’ve learned to make a lot more in the past couple of years since we moved here!
Oh my goodness, Yum!! We love homemade Fajitas and the chipotle lime shrimp looks beyond amazing! Love that it’s super easy to prepare too!
Yes! It’s really one of our favorites. To eat and (for me) to cook! 😉