Sheet Pan Chili Lime Shrimp Fajitas are made with wholesome ingredients for a fast and fresh meal! Mix everything on a sheet pan with a super flavorful marinade. Who doesn’t want tacos for dinner!
20 minute dinner…boom! Ten minutes of slicing, about ten minutes of baking, and you will get these yummy Sheet Pan Chili Lime Fajitas on the table!
Pile them onto a salad, or wrap it all up in lettuce or warm tortillas. Top them with all your fave mexican condiments like salsa, sour cream, and avocado of course!
What kind of shrimp do I use to make these Chile Lime Fajitas?
- We used medium size, raw, tail on 31-40 in a pound. Love the Costco brand.
- You can use any thawed raw shrimp, tail on or off, just depends on how you feel about plucking them off while eating. Me? I kinda like the activity :).
- Keep them medium size if possible. If your shrimp is too small it will get over cooked and tough waiting for the veggies to catch up.d
How to make Sheet Pan Chile Lime Fajitas:
This is pretty easy….
Mix up your simple marinade which includes, olive oil, lime juice and spices.
Slice your veggies. Keep them on the thinner side so they get done at the same time as the shrimp.
Toss!
You can do this in a bowl or directly on the sheet pan. They won’t know the difference!
We are not a big fans of super spicy, but if you are, kick up the marinade with a bit more crushed pepper and throw a sliced jalapeño into the veggie mix.
How else can I eat these Shrimp Fajitas?
- chilled on top of salad for lunch the next day
- in a flour or corn tortilla
- chopped up and stuffed inside a lettuce wrap
- chopped up and added to egg’s the next day for breakfast.
- This meal is a gift that keeps on giving!
What should I serve with Fajitas?
- Serve it up with a side of Spanish Rice
- Fresh Corn and Avocado Salad to round out the meal
- A simple side of fruit will do the trick as well!
- Use all your favorite taco toppings like sour cream, avocado, salsa and a bit of cheese
Check out our other delicious Fajita Sheet Pan Dinners!
To Fast, Fresh and Healthy!
Clink!
Kathi
Sheet Pan Chili Lime Shrimp Fajitas
20 minutes from start to finish, including cook time! This healthy, fast and fresh fajita dinner will become one of your favorite go to meals!
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Servings: 6
Ingredients
- 1 pound raw deveined shrimp, with or without tails 31-40 count, thawed if frozen
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 yellow pepper, sliced
- 1 onion, sliced large
For Marinade
- 1/4 cup olive oil
- 2 limes 1 juiced, 1 sliced for condiment
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin, ground
- 1/4 teaspoon crushed red pepper
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
Instructions
- Preheat oven to 450 degrees.
- Line baking sheet with foil or parchment paper for easy clean up.
- Mix olive oil, chili powder, crushed pepper, cumin, garlic, juice of 1 lime, salt and pepper in small bowl or measuring cup.
- Add sliced veggies and shrimp into large bowl and toss with olive oil mixture
- Spread onto prepared baking sheet.
- Bake for 8-10 minutes or until veggies are soft and starting to brown and shrimp is cooked through.
- Serve with remaining lime slices.
Notes
Slice the veggies on the thin side so they get done as quickly as the shrimp.
Add extra spices to the olive oil if you like a more kicked up version.
We used mediumShrimp 31-40 size. Raw with tail on.
Nutrition
Serving: 4g | Calories: 246kcal | Carbohydrates: 11.4g | Protein: 17.1g | Fat: 15.2g | Saturated Fat: 2.2g | Cholesterol: 142.9mg | Sodium: 625mg | Fiber: 2.5g | Sugar: 3.4g
Jackie says
Looks yummy!! Can you make with frozen cooked shrimp?
LaughingSpatula.com says
Hi Jackie – Cut up your veggies and toss in half the olive oil mixture, bake for 10 minutes. Toss thawed cooked shrimp in remaining olive oil mixture and add to veggies. Bake for an additional 5 minutes. You might find the shrimp a bit tough…most pre cooked shrimp is but this will work in a pinch!
Barbara Petersen says
This recipe looks fabulous….healthy and yummy! Thanks for great new ideas!!!
Katie says
We have made this recipe a couple of times now and it always gets big “mmmm’s” from the family! The combo of the spices and the lime juice on the shrimp and veggies is great. This is a big hit!
Donna says
Made this in a skillet with no oil, just steamed the veggies in some water. Cut the shrimp in thirds and marinated them in the seasonings and lime juice only, added them to the steamed veggies and sautéed until done, like five minutes. Served them with zero net carb low fat tortillas, fat free cheese and sour cream and some taco sauce. Omg delicious and fits in my diet plan perfectly!! Thank you for the recipe!
Katie says
Wow these were sooo delicious! I made the recipe exactly as stated. Flavors were amazing! The lime comes through with every bite along with the rest of the spices – so flavorful, but smooth too. Hubby loved it too and that counts for a lot! An excellent and satisfying no-carb meal – plus it’s one-pan, so clean-up was easy. Thanks for a great Monday night meal, this one’s going in the rotation. 🙂
Lisa says
Just made this – so good!! Thank you for sharing this with us!
Jody says
Just made this tonight and it’s spectacular! Definitely something we will eat regularly. Makes Whole30 easy!! Thank you.
Leanne says
Today is day one for me of my Whole30 and I couldn’t have asked for a better recipe to start my journey! I made these for dinner and they were so easy to prep and tasted AMAZING! I did a romaine lettuce wrap and yummmmmmmm! Thanks for sharing your amazing recipes. Your lemon rosemary chicken is next on my list!
Kathi @ LaughingSpatula.com says
Thank you for the nice note Leanne and good luck on your Whole30…I sure need another one!
Meredith says
How well would this freeze?
Kathi @ LaughingSpatula.com says
Hi Meredith – I don’t think it is a great candidate for freezing. The shrimp would get tough and the roasted veggies very limp. Chicken Fajitas would be a better choice but again…probably have veggie ‘issues’ :).
Nicole Kaufmann says
Wow I am glad I found this blog! I just started blogging for my pwn reference (and sanity) as I just started Whole30 last week. All your recipes look great — I will make my way through a few this week. Thank you!
Susan @ Culinary Envy says
I’m all in with the Spanish rice and Corn/Avocado salad too! Literally drool-worthy! Pinned.
Liv Wan says
OMG…this dish looks amazing! I’m going to cook this dish for my family this weekend. Thank you for sharing.
Kathi @ LaughingSpatula.com says
Hope you guys love it and thank you for the note!