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Quick Sheet Pan Shrimp Fajitas with Easy Lime Crema

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These Quick Sheet Pan Shrimp Fajitas with Lime Crema are what happens when you stop overthinking dinner and let the oven do the heavy lifting. You don’t need a grill, a cast-iron skillet, or a complicated marinade—just a sheet pan, simple ingredients, and about 20 minutes of actual cooking time.

Ingredients

Scale
  • 1 pound large raw shrimp, peeled and deveined
  • 2 bell peppers (any color), sliced into thin strips
  • 1 large red onion, sliced into half-moons
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder (ancho chili powder recommended)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper, to taste
  • 8 small flour or corn tortillas, warmed
  • Fresh cilantro, chopped, for garnish
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • Juice of 1 lime (about 2 tablespoons)
  • 1 teaspoon lime zest
  • 1 small garlic clove, minced (or 1/4 teaspoon garlic powder)
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
  2. In a small bowl, combine 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine.
  3. Slice 2 bell peppers into thin strips and 1 large red onion into half-moons. Toss them onto the sheet pan.
  4. Pat 1 pound of shrimp dry with paper towels. Place them in a mixing bowl.
  5. Drizzle the vegetables with 1 tablespoon of olive oil and sprinkle with half the spice blend. Toss to coat. Spread them in an even layer on the sheet pan. Drizzle the shrimp with the remaining 1 tablespoon olive oil and the rest of the spice blend. Toss gently to coat.
  6. Roast the peppers and onions for 8 minutes.
  7. Remove the pan from the oven. Scatter the seasoned shrimp evenly over the vegetables. Return to the oven and roast for another 6-8 minutes, until the shrimp are pink and opaque.
  8. While everything roasts, whisk together 1/2 cup Greek yogurt, juice of 1 lime, 1 teaspoon lime zest, 1 minced garlic clove, and a pinch of salt in a small bowl. Set aside.
  9. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or heat directly over a gas flame.
  10. Spoon the shrimp and vegetables onto warm tortillas. Drizzle with lime crema and sprinkle with fresh cilantro. Serve immediately with lime wedges.

Notes

Don’t overcrowd the pan—use two pans if needed. Pat shrimp dry for better browning. Shrimp cook in 6-8 minutes; check at 6 minutes. For extra char, broil for the last 1-2 minutes. Make crema first to let flavors meld. Prep all ingredients before starting.

Nutrition

Keywords: shrimp fajitas, sheet pan fajitas, quick dinner, weeknight dinner, lime crema, easy fajitas, one-pan meal

Find it online: https://jollyfork.com/quick-sheet-pan-shrimp-fajitas-with-easy-lime-crema/