Lime Loaded Sheet Pan Shrimp Fajitas

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Lime Loaded Sheet Pan Shrimp Fajitas from Jessica Merchant’s How Sweet Eats blog are so delicious that you will never go out for fajitas again!! I’m not kidding! Much of this recipe can be prepped ahead of time to make it a weeknight success. But, I can definitely see this becoming a weekend favorite, too!

Lime Loaded Sheet Pan Shrimp Fajitas 
Yield: 4 people
Prep Time: 30 mins. (some steps can be done ahead)
Cook Time: 30 mins.
Total Time: 1 hour

Ingredients:
  • 1/3 cup olive oil
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons fresh lime zest
  • 1 tablespoon honey
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper 
  • 2 garlic cloves, minced 
  • 2 bell peppers, red, orange, yellow
  • 1 sweet onion
  • 1 pound raw, peeled, deveined shrimp
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving
  • Warm tortillas, for serving 
  • Cotija cheese, for serving (did not use)
  • Pickled onions, for serving (did not use)
Lime Crema
  • 1/2 cup plain Greek yogurt, 2% or full fat (I used fat free.)
  • 1 lime, juiced and zest freshly grated
  • 1 garlic clove, minced 
  • 1 teaspoon honey
  • 1/4 teaspoon salt 
  • 1/4 teaspoon pepper
Instructions:
  1. Preheat the oven to 425°F. Prep a baking sheet (line with foil or spray with nonstick spray) to use for the recipe.
  2. In a bowl, whisk together the olive oil, lime juice, zest, honey, cumin, chili powder, paprika, salt, pepper and garlic.
  3. Place the peppers and onions on the baking sheet. Add half of the marinade and toss them well, until they’re all covered. Place the sheet in the oven and roast for 15 to 20 minutes, tossing once or twice during cook time.
  4. In the meantime, place the shrimp in a bowl and pour the remaining marinade over top. Let sit until the peppers are roasted. In this time, you can make the crema.
  5. Once the peppers are finished, toss them a few minutes and scoop them over to one side of the pan. Place the shrimp on the sheet and a single layer. Roast the shrimp for 6 to 8 minutes or until it’s just pink and opaque.
  6. Once the shrimp is finished, assemble your fajitas. Start with peppers and onions, add the shrimp. Drizzle with a crema, and top with toppings of your choice.
Lime Crema
  1. Whisk together all ingredients and let them sit for at least 15 minutes before using. This stores great in the fridge for a few days.


 

Don’t they look delicious? To save time, you can buy your shrimp already peeled and deveined. Also, you could cut your onion and peppers in the morning and store them in a plastic bag with a damp paper towel to use later that day. Then all you have to do in the evening is make the marinade, lime crema, and heat the tortillas. I used Siete Almond Flour Tortillas. I just take them out of the freezer and follow the instructions on the package.

This recipe is very versatile. For example, my lunch today is going to be leftover shrimp, onion and peppers over shredded lettuce! You could also put the entire recipe over tortilla chips for a huge, yummy platter of nachos. If you choose to make the nachos, Siete also makes a variety of grain-free chips. My favorite are the sea salt tortilla chips. How Sweet Eats has Sheet Pan Chicken Fajitas that uses the same marinade as the shrimp fajitas. It is served with guacamole. There is also Beer Marinated Flank Steak Fajitas that tweaks the marinade a bit and serves the fajitas with fresh salsa and avocado. In the steak blog post, Ms. Merchant shows the nachos and salad alternatives. I want to make all of the options! I hope I have inspired you to try Lime Loaded Sheet Pan Fajitas. Enjoy!



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