Sheet Pan Chili Lime Shrimp Fajitas are made with whole some ingredients with a flavor your whole family will love! Who doesn’t want tacos for dinner!
as are made with wholesome ingredients that come together in a flash. Your whole family will love this quick cooking dinner!
20 Minute Dinner guys! Ten minutes of slicing, 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!
You simply combine a bit of olive oil, lime juice and some spices. Pour it into your shrimp and veggie mixture, toss it all on a sheet pan and you are done!
Slice the veggies on the thin side so they cook up at the same time as the shrimp.
I am not a big fan of spicy but if you are, kick up the marinade with a bit more crushed pepper and throw a jalapeño into the veggie mix.
I buy my shrimp at Costco. 31-40 size. Raw with tail on. The tails are easy to pluck off before or after cooking. I leave them on ’cause I like the way it looks :).
Make sure and save some for your lunchbox tomorrow. I love this chilled and on top of salad!
To Taco Tuesday, Wednesday and Thursday!
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!
- 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
- 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
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.
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.
I used Costco Shrimp 31-40 size. Raw with tail on.