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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 the perfect weeknight dinner—ready in under 30 minutes with tender shrimp, charred peppers, and a bright, tangy sauce. Simple ingredients and minimal effort make this a crowd-pleaser.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (16–20 count)
  • 3 medium bell peppers (mix of colors), sliced into ½-inch strips
  • 1 large red onion, sliced into ½-inch wedges
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 8 small corn or flour tortillas, warmed
  • ¼ cup fresh cilantro, chopped
  • Lime wedges for serving
  • ½ cup sour cream (full-fat)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 small garlic clove, minced
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 425°F (220°C). Place the rack in the middle position. Line your sheet pan with parchment paper or foil for easy cleanup.
  2. Slice 3 bell peppers into ½-inch strips and 1 large red onion into ½-inch wedges. In a large bowl, toss the vegetables with 2 tablespoons olive oil, 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
  3. Spread the vegetables on the sheet pan in a single layer, ensuring they are not overcrowded.
  4. Roast the vegetables for 10 minutes.
  5. While the vegetables roast, prepare the shrimp. In the same bowl, combine 1 pound peeled and deveined shrimp with 1 tablespoon olive oil, 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss gently to coat.
  6. After 10 minutes, remove the sheet pan from the oven. Use tongs to flip the vegetables, then push them to the sides to create space in the center. Arrange the seasoned shrimp in a single layer in the middle.
  7. Roast for another 6-8 minutes, until the shrimp is pink and opaque and the vegetables have charred edges.
  8. While everything roasts, make the lime crema: In a small bowl, combine ½ cup sour cream, 2 tablespoons fresh lime juice, 1 teaspoon lime zest, 1 minced garlic clove, and ¼ teaspoon salt. Whisk until smooth. Taste and adjust seasoning.
  9. About 2 minutes before serving, warm the tortillas. Char them directly over a gas flame for about 30 seconds per side, or wrap in foil and heat in the oven for 5 minutes, or microwave between damp paper towels for 30 seconds.
  10. Remove the sheet pan from the oven. Let it rest for 2 minutes. Spoon the shrimp and vegetables into warm tortillas, drizzle with lime crema, and top with fresh cilantro and extra lime wedges. Serve immediately.

Notes

Don’t overcrowd the pan to ensure charring. Pat shrimp dry before seasoning to avoid steaming. Add shrimp halfway through cooking to prevent rubbery texture. Let the pan rest for 2 minutes before serving to allow juices to redistribute. Make the crema while vegetables roast to save time. For smaller shrimp, reduce second roasting time to 5-6 minutes; for jumbo shrimp, increase to 8-9 minutes.

Nutrition

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

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