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Quick Sheet Pan Shrimp Fajitas with Lime Crema Recipe

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Quick Sheet Pan Shrimp Fajitas with Lime Crema are a fast, flavorful weeknight dinner. Juicy shrimp and charred peppers roast on one pan in under 30 minutes, topped with a zesty cilantro-lime crema.

Ingredients

Scale
  • 1 ½ pounds large raw shrimp, peeled and deveined
  • 3 bell peppers (red, yellow, orange), sliced into strips
  • 1 large red onion, sliced into thin wedges
  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of 1 lime
  • ½ cup sour cream
  • ¼ cup fresh cilantro, finely chopped
  • Juice of 1 lime (for crema)
  • 1 small garlic clove, minced
  • ¼ teaspoon salt (for crema)
  • Pinch of cayenne (optional)
  • 8 small flour or corn tortillas, warmed
  • Fresh cilantro, for garnish
  • Lime wedges, for serving
  • Optional toppings: sliced avocado, pickled jalapeños, crumbled queso fresco

Instructions

  1. Preheat your oven to 425°F (220°C). Place the rack in the upper third of the oven. Line a large rimmed baking sheet with parchment paper.
  2. In a small bowl, mix together chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
  3. Pat the shrimp completely dry with paper towels. In a large bowl, combine shrimp, sliced bell peppers, and red onion. Drizzle with olive oil and sprinkle the spice blend over everything. Toss until well coated.
  4. Spread the shrimp and vegetables in a single, even layer on the prepared baking sheet. Do not overcrowd.
  5. Roast for 8-10 minutes, until shrimp are pink and opaque and peppers are tender with charred edges. For extra char, broil for the last 1-2 minutes, watching carefully.
  6. While the fajitas cook, make the lime crema: In a small bowl, whisk together sour cream, chopped cilantro, lime juice, minced garlic, salt, and cayenne (if using). Set aside.
  7. Remove the pan from the oven and squeeze the juice of 1 lime over the top. Gently shake the pan to distribute.
  8. Warm the tortillas: Over a gas flame, char each tortilla for about 30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds.
  9. Assemble: Lay out warm tortillas, pile on shrimp and veggies, and drizzle with lime crema. Garnish with fresh cilantro and serve with lime wedges and optional toppings.

Notes

Pat shrimp very dry before seasoning to ensure a good sear. Watch shrimp closely as they cook quickly; they are done when pink and tails curl into a loose C shape. The lime crema can be made ahead and stored in the refrigerator for up to 3 days. For best results, serve immediately.

Nutrition

Keywords: shrimp fajitas, sheet pan fajitas, quick dinner, weeknight meal, lime crema, Mexican recipe

Find it online: https://lenatable.com/quick-sheet-pan-shrimp-fajitas-with-lime-crema-recipe/