Chipotle Lime Sheet Pan Shrimp Fajitas
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.
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.
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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
Calories: 388 kcal, Carbohydrates: 44 g, Protein: 34 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 357 mg, Sodium: 1742 mg, Potassium: 506 mg, Fiber: 7 g, Sugar: 5 g, Vitamin A: 3250 IU, Vitamin C: 121.9 mg, Calcium: 285 mg, Iron: 4.8 mg