Sheet Pan Shrimp Fajitas


Sheet Pan Shrimp Fajitas

Servings 4 Servings


  • pounds of shrimp (preferably wild caught), peeled and deveined
  • 2 small red onions, sliced
  • 2-3 bell peppers, colors of choice, sliced
  • 1/3 cup extra-virgin olive oil
  • 2 fresh limes, divided (1 juiced and 1 cut in half)
  • 2 teaspoon of chili powder
  • 1 teaspoon of kosher salt
  • ¼ teaspoon cracked black pepper
  • ½ teaspoon of garlic powder
  • ½ teaspoon of ground cumin
  • ½ teaspoon of onion powder
  • tortillas
  • sour cream
  • 1 avocado, sliced
  • fresh cilantro, for garnish


  • Preheat oven to 425°F. Spray a large sheet pan with non-stick cooking spray. Set aside.
  • In a bowl, whisk together olive oil, juice from 1 lime, chili powder, salt, pepper, garlic powder, cumin, and onion powder.
  • Place onions and peppers on a prepared sheet pan. Pour half of the marinade over the veggies. Transfer pan to oven and roast for 15 minutes.
  • Meanwhile, add shrimp to the bowl with the remaining half of the marinade and marinate shrimp while the veggies are roasting in the oven.
  • Remove the tray from the oven and push veggies to one side. Add the shrimp and both halves from the remaining lime, flesh side down. Continue cooking for 5-6 minutes, until shrimp turns pink and opaque (making sure not to overcook shrimp or it will turn rubbery).
  • Serve immediately with warm tortillas, sour cream, avocado, and fresh cilantro. Enjoy!