Sheet-Pan Shrimp Fajitas with Chili-Lime Crema
If you’re craving a vibrant, flavorful dinner that comes together in a flash, look no further than these Sheet-Pan Shrimp Fajitas with Chili-Lime Crema. This recipe is a brilliant weeknight lifesaver, combining juicy, seasoned shrimp with colorful bell peppers and onions, all roasted to perfection on one pan. The zesty chili-lime crema adds a creamy, tangy finish that elevates every bite. Whether you’re feeding a crowd or just treating yourself, this dish delivers bold Mexican-inspired flavors without the fuss. Plus, with just one pan to clean, it’s a win in the kitchen and on your plate!
Why It Works Every Time
There’s something magical about cooking everything on a single sheet pan. The shrimp and vegetables roast together, allowing their flavors to mingle while keeping the process super simple. The spices—chili powder, cumin, and garlic powder—create a smoky, mildly spicy base that’s irresistible. Using shrimp means this meal cooks up in minutes, making it perfect for busy evenings.
The chili-lime crema cuts through the spice with a cool, tangy creaminess, balancing the heat and adding a refreshing touch. And with the option to customize toppings like avocado and shredded cheese, this recipe is versatile and crowd-pleasing. It’s no wonder Sheet-Pan Shrimp Fajitas with Chili-Lime Crema have become a go-to dinner idea for so many!
The Essentials
- Shrimp: 1 pound, peeled and deveined. Opt for medium to large size for the best texture.
- Bell Peppers: 1 red and 1 yellow, sliced into strips for vibrant color and sweetness.
- Red Onion: 1, sliced to add a mild sharpness and depth.
- Olive Oil: 2 tablespoons to help roast and caramelize the veggies and shrimp.
- Spices: 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder—these create that classic fajita flavor.
- Salt & Pepper: To taste, enhancing every ingredient.
- Tortillas: 8 small ones, warmed and ready to wrap all that deliciousness.
- Chili-Lime Crema: ½ cup sour cream, juice of 1 lime, and 1 tablespoon fresh cilantro for a bright, creamy finish.
- Optional Toppings: Avocado slices, diced tomatoes, shredded cheese—add texture and extra flavor.
Appliances & Accessories
- Sheet Pan: A large rimmed baking sheet to hold all your ingredients. Make sure it’s sturdy and spacious.
- Mixing Bowl: For tossing shrimp and veggies in the olive oil and spices.
- Knife & Cutting Board: For slicing peppers and onions.
- Citrus Juicer: Optional but handy for extracting fresh lime juice.
- Spatula or Tongs: To toss the fajitas midway through roasting and serve.
- Small Bowl: For whisking together the chili-lime crema.
Sheet-Pan Shrimp Fajitas with Chili-Lime Crema, Made Easy
Step 1: Prep Your Ingredients
Begin by preheating your oven to 425°F (220°C). While it warms up, slice the red and yellow bell peppers into thin strips and cut the red onion into similar-sized slices. Peel and devein the shrimp if they aren’t already prepared. This ensures everything cooks evenly and looks beautiful on the plate.
Step 2: Toss with Spices
In a large mixing bowl, combine the shrimp, sliced peppers, and onions. Drizzle with 2 tablespoons of olive oil, then sprinkle on the chili powder, cumin, garlic powder, salt, and pepper. Toss everything until the shrimp and veggies are evenly coated with the oil and spices.
Step 3: Roast on the Sheet Pan
Spread the shrimp and vegetables evenly on your sheet pan in a single layer. Place the pan in the oven and roast for about 8-10 minutes, then carefully toss the ingredients with a spatula or tongs to ensure even cooking. Roast for another 5-7 minutes or until the shrimp are opaque and cooked through and the vegetables are tender with a bit of char.
Step 4: Make the Chili-Lime Crema
While the fajitas roast, whisk together the sour cream, fresh lime juice, and chopped cilantro in a small bowl. This crema will add a cool, zesty contrast to the smoky fajitas.
Step 5: Warm the Tortillas and Serve
Warm the tortillas in the oven or on a dry skillet. Then, assemble your fajitas by spooning the shrimp and veggies onto each tortilla and drizzling with the chili-lime crema. Top with avocado slices, diced tomatoes, or shredded cheese if desired. Serve immediately and enjoy!
Seasonal Flavor Boosts
- Add thinly sliced jalapeños for extra heat during summer months.
- In the fall, swap bell peppers with poblano peppers for a smoky twist.
- Fresh corn kernels tossed in before roasting add a sweet crunch in late summer.
- Top with pickled red onions in spring for a tangy bite.
Method to the Madness
Roasting shrimp and veggies together on one pan streamlines dinner and locks in flavor. The high heat caramelizes the sugars in the onions and peppers, while the shrimp cook quickly, keeping them tender and juicy. The blend of spices is simple yet packs a punch, bringing that familiar fajita warmth without overwhelming the palate. The chili-lime crema is the perfect finishing touch, marrying creaminess with a citrusy zing that brightens the dish.
Storage Pro Tips
Leftovers keep well in an airtight container in the refrigerator for up to 2 days. For best results, store the shrimp and vegetables separate from the tortillas and crema to prevent sogginess. Reheat shrimp and veggies gently in a skillet or microwave to avoid overcooking. Keep the crema chilled and fresh, stirring it before serving again.
Questions People Ask
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before seasoning and roasting. This helps avoid excess moisture that could make the fajitas soggy.
What can I substitute for sour cream in the chili-lime crema?
If you prefer a dairy-free or lighter option, Greek yogurt works beautifully as a substitute. It maintains the creamy texture and tanginess that complements the fajitas perfectly.
How do I make this recipe spicier?
To kick up the heat, add a pinch of cayenne pepper to the spice mix or serve with sliced jalapeños or hot sauce on the side. The chili powder provides mild warmth, so these additions will boost the spice level.
Can I prepare this recipe ahead of time?
You can chop the vegetables and mix the spice blend up to a day in advance. However, it’s best to roast the shrimp and vegetables fresh to keep the shrimp tender and juicy. The chili-lime crema can also be made ahead and stored in the fridge.
Similar Recipes
- Sheet Pan Fajita Chicken With Peppers Onions – Another easy, one-pan fajita recipe with chicken and veggies.
- Sweet Chili Lime Chicken With Cilantro Rice – A flavorful chicken dish with a sweet and tangy chili-lime glaze served over fragrant cilantro rice.
Next Steps
Ready to make your dinner even easier? Try prepping the spice mix or chopping the veggies ahead of time to speed up weeknight cooking. If you love the bright flavors here, experiment with adding grilled corn or swapping shrimp for chicken or tofu for different protein options. Don’t forget to serve with fresh lime wedges and a side of rice or beans to complete your meal.
Sheet-Pan Shrimp Fajitas with Chili-Lime Crema bring together the best of convenience, nutrition, and flavor in one colorful, vibrant dish. With just a handful of ingredients and minimal cleanup, you can enjoy a restaurant-quality meal at home any night of the week. The balance of smoky spices, tender shrimp, roasted veggies, and tangy crema is sure to become a family favorite. So grab your sheet pan and get roasting—your next delicious dinner is just minutes away!
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Sheet-Pan Shrimp Fajitas with Chili-Lime Crema
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Slice the red and yellow bell peppers into thin strips and cut the red onion into similar-sized slices. Peel and devein the shrimp if not already prepared.
- In a large mixing bowl, combine shrimp, sliced peppers, and onions. Drizzle with olive oil, then sprinkle chili powder, cumin, garlic powder, salt, and pepper. Toss to coat evenly.
- Spread shrimp and vegetables evenly on a sheet pan in a single layer. Roast for 8-10 minutes, toss with spatula or tongs, then roast another 5-7 minutes until shrimp are opaque and vegetables tender with some char.
- While fajitas roast, whisk together sour cream, fresh lime juice, and chopped cilantro in a small bowl to make the chili-lime crema.
- Warm the tortillas in the oven or on a dry skillet. Assemble fajitas by spooning shrimp and veggies onto tortillas, drizzle with chili-lime crema, and add optional toppings like avocado, diced tomatoes, or shredded cheese. Serve immediately.
Notes
- Use medium to large shrimp for the best texture and quick cooking.
- Store leftover shrimp and veggies separately from tortillas and crema to prevent sogginess.
- Substitute Greek yogurt for sour cream in the crema for a dairy-free or lighter option.
- Add sliced jalapeños or cayenne pepper to spice it up.
- Prep veggies and spice mix ahead to save time on busy nights.
