Sheet-Pan Chili-Lime Shrimp Fajitas

Why You’ll Love This Recipe

• Sheet-pan simplicity: one pan, minimal cleanup, weeknight-friendly.
• Big flavor fast: chili–lime marinade, smoky edges, juicy shrimp.
• Flexible: use any color peppers, flour or corn tortillas, and toppings you love.
• Balanced and fresh: creamy avocado, bright cilantro, and a squeeze of lime finish it perfectly.

Grocery List

• Produce: 3 bell peppers, 1 large red onion, 2 limes, 1 large avocado, 1 bunch cilantro
• Dairy: Sour cream or Mexican crema (optional), cotija cheese (optional)
• Pantry: 1.5 lb large shrimp, olive oil, chili powder, ground cumin, smoked paprika, garlic powder, kosher salt, black pepper, honey or agave (optional), 10 small tortillas, hot sauce (optional)

Full Ingredients

Shrimp & Chili–Lime Marinade

• 1.5 lb large raw shrimp (16/20 or 21/25), peeled and deveined, patted dry
• 2 tbsp olive oil
• 2 tsp chili powder
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Finely grated zest of 1 lime
• 3 tbsp fresh lime juice (from about 2 limes)
• 1 tsp honey or agave (optional; helps browning)

Peppers & Onions

• 3 bell peppers (any colors), sliced 1/2-inch thick
• 1 large red onion, sliced 1/2-inch thick
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

To Serve

• 10 small (6-inch) flour or corn tortillas
• 1 large avocado, sliced
• 1/3 cup chopped fresh cilantro
• Lime wedges
• Optional: 1/2 cup sour cream or Mexican crema, 1/3 cup crumbled cotija, hot sauce, pickled jalapeños

Step-by-Step Instructions

Step 1: Preheat the oven and pan

Place a rimmed sheet pan on the middle rack and heat the oven to 450°F (232°C). Preheating the pan helps the vegetables and shrimp sear quickly and develop flavorful charred edges without turning watery.

Step 2: Roast the peppers and onions

In a large bowl, toss the sliced bell peppers and onion with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Carefully spread the vegetables onto the hot sheet pan in an even layer. Roast for 12–14 minutes, until the edges are lightly charred and the vegetables are crisp-tender.

Step 3: Make the chili–lime marinade and coat the shrimp

While the vegetables roast, whisk together 2 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, kosher salt, black pepper, lime zest, lime juice, and honey (if using). Reserve 1 tbsp of this marinade in a small bowl for finishing later. Add the shrimp to the remaining marinade and toss to coat. Let sit for 10 minutes at room temperature while the vegetables finish roasting. Do not marinate longer than 20 minutes; the lime juice will start to change the shrimp’s texture.

Step 4: Add the shrimp and finish roasting

Remove the sheet pan from the oven and push the vegetables to the edges, creating a clear space in the center. Using tongs, lift the shrimp from the bowl (discard any marinade left in the shrimp bowl) and arrange them in a single layer on the pan. Return to the oven and roast for 6–8 minutes, until the shrimp are opaque and just curled into a loose “C”. For a touch more char, switch to broil for the final 1 minute, watching closely.

Step 5: Warm tortillas and prep toppings

Wrap the tortillas in foil and place directly on the oven rack for the last 3–5 minutes of cooking, until warm and pliable. Slice the avocado, chop the cilantro, and cut the remaining lime into wedges.

Step 6: Toss, garnish, and serve

Remove the pan from the oven and gently toss the shrimp and vegetables together. Drizzle with the reserved clean marinade and an extra squeeze of lime to brighten. Pile the sizzling shrimp and veggies into warm tortillas and top with avocado and cilantro. Add sour cream or cotija and hot sauce if you like. Serve immediately.

Pro Tips

• Preheat the sheet pan for better sear and less steaming.
• Pat shrimp very dry before marinating to help browning.
• Keep shrimp in a single layer; crowding leads to steaming and rubbery texture.
• Reserve some marinade before it touches raw shrimp for a safe, flavorful finishing drizzle.
• Warm tortillas so they’re soft and flexible; dry tortillas crack when folded.

Variations

• Chipotle–Lime: Replace 1 tsp chili powder with 1–2 tsp minced chipotle in adobo and 1 tbsp adobo sauce for a smoky kick.
• Pineapple–Jalapeño: Add 1.5 cups pineapple chunks and 1 thinly sliced jalapeño to the vegetables; roast as directed.
• Garlic–Butter Finish: Toss hot shrimp and veggies with 1 tbsp melted butter and extra cilantro just before serving.

Storage & Make-Ahead

Marinade can be mixed up to 3 days ahead and refrigerated (without the shrimp). Slice peppers and onions up to 2 days ahead and store airtight. Marinate shrimp no more than 20 minutes before cooking. Leftovers keep 2–3 days in the refrigerator; reheat quickly in a hot skillet (1–2 minutes) or under the broiler (30–60 seconds) to avoid overcooking. Tortillas can be wrapped and frozen for up to 3 months; thaw and warm before serving.

Nutrition (per serving)

Approx. per serving (1/4 of recipe with 2–3 tortillas, avocado, and cilantro): 480 calories; 20 g fat; 42 g carbs; 33 g protein; 7 g fiber; 840 mg sodium. Values will vary based on tortilla type and optional toppings.