Juicy Sheet Pan Chili Lime Shrimp Fajitas for Easy Weeknight Dinners
Discover the convenience and flavor of Sheet Pan Chili Lime Shrimp Fajitas, a delightful weeknight dinner option.
Equipment
- Oven
- baking sheet
- Parchment paper
- Mixing bowls
- Whisk
Ingredients
For the Fajitas
- 1 lb Large Shrimp Fresh or thawed from frozen
- 1 medium Red Bell Pepper Can substitute with orange or green
- 1 medium Yellow Bell Pepper Can replace with red or green
- 1 medium Red Onion Can use white or yellow
- 2 tbsp Olive Oil Can substitute with avocado oil
For the Seasoning
- 1 tbsp Chili Powder Add cayenne for more heat
- 1 tsp Cumin Substitute coriander if out of cumin
- 1 tsp Garlic Powder Use fresh garlic for extra flavor
- 2 tbsp Limes Juice, lemon juice is an alternative
- to taste Salt and Pepper Fundamental for enhancing flavors
For the Garnish
- to taste Fresh Cilantro Optional garnish
- 2 wedges Lime Wedges For serving
Instructions
How to Make Sheet Pan Chili Lime Shrimp Fajitas
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Combine the large shrimp with sliced red and yellow bell peppers and red onion in a large bowl.
- Whisk together olive oil, chili powder, cumin, garlic powder, lime juice, salt, and pepper in a separate bowl.
- Pour the seasoning over the shrimp and vegetable mix, tossing gently to coat.
- Spread the mixture in a single layer on the prepared baking sheet.
- Bake for 10-12 minutes until shrimp are pink and opaque, and vegetables are tender.
- Serve warm in tortillas, garnishing with fresh cilantro and lime wedges.
Notes
Optional: Top with avocado slices for a creamier texture.