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Sheet pan shrimp fajitas with charred bell peppers, red onion, cilantro and lime wedges on a dark rimmed baking sheet.

Sheet Pan Shrimp Fajitas with Bell Peppers and Lime

Sweet peppers and red onion roast on one pan while shrimp soak up a smoky, citrusy spice rub. A fresh 30-minute fajita dinner with almost no cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Ingredients Method

Ingredients
  

  • 1 1/2 lb shrimp large, peeled, deveined, tails removed
  • 2 whole bell peppers any color, sliced into strips
  • 1 whole red onion halved and sliced
  • 2 tbsp olive oil divided
  • 2 tsp chili powder divided
  • 2 tsp ground cumin divided
  • 1 tsp garlic powder
  • 3/4 tsp salt divided
  • 1 whole lime zested and juiced
  • 8 small corn tortillas 6-inch, warmed
  • 1/4 cup fresh cilantro chopped (optional)

Method
 

  1. Heat the oven to 425 °F. On a large rimmed sheet pan, toss the bell peppers and onion with 1 tbsp of the olive oil, 1 tsp chili powder, 1 tsp cumin and 1/4 tsp salt. Spread in a single layer and roast for 12 minutes.
  2. While the vegetables roast, pat the shrimp dry and toss with the remaining 1 tbsp olive oil, 1 tsp chili powder, 1 tsp cumin, the garlic powder, 1/2 tsp salt and the lime zest.
  3. Pull the pan from the oven and push the vegetables to the edges. Add the shrimp to the center in a single layer. Roast 6 to 8 minutes, until the shrimp are pink and opaque and the peppers are tender.
  4. Squeeze the lime juice over the pan and stir everything together. Warm the tortillas.
  5. Spoon the shrimp and peppers into the tortillas and top with cilantro.