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Easy Sheet Pan Shrimp Fajitas with Creamy Lime Crema

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Quick and easy sheet pan shrimp fajitas with smoky charred peppers and a tangy lime crema. Ready in under 30 minutes, this one-pan dinner is perfect for busy weeknights and packed with flavor.

Ingredients

Scale
  • 1 ½ pounds large shrimp, peeled and deveined (tails removed)
  • 3 bell peppers (red, yellow, orange), sliced into ½-inch strips
  • 1 large red onion, sliced into thin wedges
  • 3 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • Juice of 1 lime (about 2 tablespoons)
  • 2 cloves garlic, minced
  • ½ cup sour cream (full-fat)
  • 2 tablespoons mayonnaise
  • Juice of 1 lime (about 2 tablespoons)
  • 1 teaspoon lime zest
  • 1 small clove garlic, minced or grated
  • ¼ teaspoon salt
  • 2 tablespoons fresh cilantro, finely chopped (optional)
  • 8–10 small corn or flour tortillas, warmed
  • Fresh cilantro, chopped (for serving)
  • Lime wedges (for serving)
  • Optional toppings: sliced avocado, crumbled cotija cheese, pickled jalapeños, hot sauce

Instructions

  1. Preheat your oven to 400°F (200°C). Place the oven rack in the middle position. If you have a convection setting, use it.
  2. Make the crema first: In a small bowl, combine sour cream, mayonnaise, lime juice, lime zest, minced garlic, salt, and chopped cilantro. Whisk until smooth and creamy. Cover and refrigerate while you prepare the fajitas.
  3. Prep the vegetables: Slice bell peppers into ½-inch strips and red onion into thin wedges. Try to keep pieces similar in size.
  4. Season the shrimp and vegetables: In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, lime juice, and minced garlic. Whisk together, then add shrimp, sliced peppers, and onions. Toss gently until well coated.
  5. Arrange on the sheet pan: Line your sheet pan with parchment paper. Spread peppers and onions in a single layer, leaving space between them. Place shrimp on top of vegetables, spreading them out so they are not overlapping.
  6. Roast for 10 minutes. Remove pan, flip shrimp and stir vegetables using tongs. Return to oven and roast for another 3-5 minutes, until shrimp are fully cooked (pink and firm) and vegetables have charred edges.
  7. Check for doneness: Shrimp are done when they curl into a loose C shape and are opaque all the way through. Total roasting time: 13-15 minutes.
  8. Rest and serve: Remove pan from oven and let rest for 2 minutes. Squeeze extra lime juice over everything if desired. Warm tortillas (over gas flame for 30 seconds per side or wrapped in foil in oven for 5 minutes).
  9. Assemble fajitas: Spoon shrimp and peppers onto warm tortillas. Drizzle generously with creamy lime crema. Top with fresh cilantro, lime wedges, and any other toppings. Serve immediately.

Notes

Pat shrimp very dry before seasoning to prevent steaming. Do not skip flipping shrimp halfway through. For best results, thaw frozen shrimp slowly in the fridge overnight or under cold running water. The crema can be made up to 3 days ahead.

Nutrition

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

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