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Easy Sheet Pan Shrimp Fajitas with Lime Crema

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A quick and easy weeknight dinner featuring jumbo shrimp and roasted bell peppers seasoned with smoky spices, served with a tangy lime crema. This sheet pan method ensures minimal cleanup and maximum flavor.

Ingredients

Scale
  • 1 pound jumbo shrimp (peeled and deveined)
  • 2 large bell peppers (mixed colors), sliced into 1/2-inch strips
  • 1 large yellow onion, cut into 1/2-inch wedges
  • 2 tablespoons olive oil, divided
  • 1 tablespoon chili powder, divided
  • 1 teaspoon ground cumin, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 2 tablespoons cilantro, finely chopped
  • 1 small clove garlic, minced

Instructions

  1. Preheat oven to 425°F (220°C) and allow to fully preheat for at least 10 minutes.
  2. Wash and dry bell peppers and onion. Slice peppers into 1/2-inch strips and cut onion into wedges. Place in a large mixing bowl.
  3. Add 1 tablespoon olive oil, half of the chili powder, half of the cumin, garlic powder, smoked paprika, salt, and pepper to the vegetables. Toss thoroughly to coat evenly.
  4. Spread seasoned vegetables in a single layer on a large rimmed baking sheet. Do not overcrowd.
  5. Roast vegetables for 10 minutes, stirring halfway through, until they begin to soften and brown.
  6. While vegetables roast, pat shrimp dry with paper towels. In a small bowl, mix remaining olive oil, remaining chili powder, remaining cumin, and a pinch of salt. Toss shrimp in this mixture.
  7. Remove pan from oven. Push vegetables to the sides or create a well in the center. Place seasoned shrimp in the empty space.
  8. Return pan to oven and roast for 5-7 minutes until shrimp are pink, opaque, and curled into a ‘C’ shape.
  9. While fajitas finish, combine sour cream, mayonnaise, lime juice, lime zest, cilantro, and minced garlic in a small bowl. Whisk until smooth.
  10. Remove sheet pan from oven and let rest for 2 minutes. Serve immediately with warm tortillas and lime crema.

Notes

Do not overcrowd the pan to ensure vegetables roast rather than steam. Pat shrimp dry before seasoning to prevent boiling in their own juices. Add shrimp only in the last 5-7 minutes to avoid overcooking. For a vegan option, swap shrimp for tofu or mushrooms and use vegan sour cream/mayo.

Nutrition

Keywords: shrimp fajitas, sheet pan dinner, quick weeknight meals, lime crema, healthy seafood, gluten-free option

Find it online: https://clunkcook.com/easy-sheet-pan-shrimp-fajitas-perfect-dinner-idea/