Go Back
- 1 lb shrimp, peeled and deveined - 2 tablespoons olive oil - 2 tablespoons lime juice - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1 clove garlic, minced - 1 teaspoon cumin - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 medium onion, sliced - Salt and pepper to taste - Fresh cilantro, for garnish - Small flour or corn tortillas, for serving The main star here is the shrimp. I love using fresh shrimp. It cooks fast and takes on flavors well. The olive oil helps the spices stick to the shrimp. Lime juice adds a bright, zesty taste that wakes up the dish. For spices, I use chili powder and smoked paprika. They give a nice kick and a smoky note. Garlic and cumin round out the flavors, making each bite pop. The fresh vegetables are key. I like red and green bell peppers and onions. They add color, crunch, and sweetness. Each veggie brings its own flair to the fajitas. When you gather these ingredients, you set yourself up for a flavor explosion. Each item plays a role in making this dish bright, fresh, and delicious. You can’t go wrong with these simple yet vibrant ingredients! First, set your oven to 425°F (220°C). This high heat helps the shrimp cook quickly. Next, line your sheet pan with parchment paper or a silicone mat. This step makes for easy cleanup. Now, let’s prepare the marinade. In a large bowl, mix together olive oil, lime juice, chili powder, smoked paprika, minced garlic, cumin, salt, and pepper. Stir well so all the flavors combine. The lime juice will add a bright taste, while the spices bring warmth. Take your peeled and deveined shrimp and toss them in the marinade. Make sure every shrimp is coated well. This step ensures each bite is full of flavor. Next, add the sliced red and green bell peppers and onion to the bowl. Toss everything together again. This mix of vegetables adds color and crunch to your fajitas. Spread the shrimp and vegetable mixture evenly on your prepared sheet pan. Make sure they are not crowded. This allows them to roast rather than steam. Now, place the sheet pan in the oven. Roast for about 10 to 12 minutes. You’ll know it’s done when the shrimp turn pink and opaque and the veggies are tender. Once done, take the pan out of the oven and let it rest for a couple of minutes. This helps the flavors settle. Enjoy your chili lime shrimp fajitas warm with tortillas and fresh cilantro on top! For the best flavors, marinate the shrimp for at least 30 minutes. This time allows the shrimp to soak up the chili and lime flavors well. If you can, marinate for up to two hours. This makes a big difference! When cooking shrimp, aim for 10-12 minutes in the oven. Keep an eye on them. They turn pink and opaque when cooked. Overcooking can make them rubbery. Trust me; you want them tender and juicy. To serve, I love using a colorful platter. Spread the shrimp and veggies across the dish. Add small bowls of pico de gallo or guacamole. These sides add a fresh kick! Don’t forget the tortillas! Serve them warm on the side. You can use small flour or corn tortillas. They are perfect for wrapping up those flavorful fajitas. A wedge of lime also brightens up the dish. Enjoy the burst of flavors! {{image_2}} You can easily swap shrimp for chicken or tofu. Chicken adds heartiness, while tofu gives a great vegan option. Both choices work well with the chili lime flavor. You can also mix up the veggies. Try zucchini, mushrooms, or corn for a new twist. Each veggie brings its own taste and texture, making the dish even more fun. You can change the spice level to fit your taste. If you like heat, add more chili powder or a pinch of cayenne. For a milder flavor, reduce the chili powder. You can also add fresh herbs like parsley or dill for a fresh touch. Topping your fajitas with avocado or a squeeze of lime adds even more flavor. Experiment and find what you love! To keep your chili lime shrimp fajitas fresh, store them in the fridge. Use an airtight container. They will stay good for up to three days. When reheating, I suggest using a skillet. Heat on medium and stir gently until warm. This keeps the shrimp juicy and the veggies tender. You can also use the microwave. Just cover the bowl with a damp paper towel to avoid drying out. You can freeze both cooked and raw fajitas, but the methods are different. For cooked fajitas, let them cool completely. Then, place them in a freezer-safe bag. Remove as much air as possible. Cooked fajitas can last up to three months in the freezer. For raw fajitas, combine the shrimp and veggies in a bag with the marinade. This helps the flavors blend while freezing. You can freeze raw fajitas for about two months. When you are ready to cook, thaw them overnight in the fridge before roasting. Shrimp cook quickly and change color as they heat. Here are some signs to check: - Color Change: Raw shrimp are gray. Cooked shrimp turn pink. - Texture: Cooked shrimp feel firm to the touch. - Shape: Cooked shrimp curl into a C shape. If they form an O shape, they may be overcooked. When you see these signs, your shrimp are done. It's best to remove them from heat right away. Overcooked shrimp can become rubbery and tough, so keep an eye on them! Yes, you can prep this recipe in advance! Here are some steps: - Marinate Shrimp: Mix shrimp with olive oil, lime juice, and spices. Let them marinate in the fridge for up to 2 hours. - Cut Veggies: Slice the bell peppers and onion ahead of time. Store them in an airtight container in the fridge. - Combine Later: When you're ready to cook, mix the shrimp and veggies. Spread them on the sheet pan and roast. Preparing in advance makes cooking easier on busy nights! These fajitas shine with tasty sides. Here are some great options: - Rice: Serve with cilantro lime rice for added flavor. - Beans: Black beans or refried beans add protein and texture. - Salad: A fresh salad with avocado and lime dressing is refreshing. - Salsa: Pico de gallo or mango salsa brings extra zing. These sides enhance the meal and create a full dining experience! You learned how to make delicious Chili Lime Shrimp Fajitas. We covered ingredients, cooking steps, and presentation tips. I shared ways to personalize the dish and storage methods for leftovers. In closing, enjoy experimenting with flavors and ingredients. Feel free to make it your own. Happy cooking!

Chili Lime Shrimp Fajitas Sheet Pan

Spice up your dinner with these delicious Chili Lime Shrimp Fajitas! This vibrant recipe features juicy shrimp marinated in zesty lime juice and warm spices, paired with colorful bell peppers and onions. Ready in just 22 minutes, it's perfect for a quick weeknight meal or a festive gathering. Don't miss out on the fun—click through to explore the full recipe and impress your family with this tasty dish!
Print Recipe Pin Recipe

Ingredients
  

1 lb shrimp, peeled and deveined

2 tablespoons olive oil

2 tablespoons lime juice

1 teaspoon chili powder

1 teaspoon smoked paprika

1 clove garlic, minced

1 teaspoon cumin

1 red bell pepper, sliced

1 green bell pepper, sliced

1 medium onion, sliced

Salt and pepper to taste

Fresh cilantro, for garnish

Small flour or corn tortillas, for serving

Instructions
 

Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or a silicone mat.

    In a large mixing bowl, combine the shrimp, olive oil, lime juice, chili powder, smoked paprika, garlic, cumin, salt, and pepper. Toss well until the shrimp are evenly coated in the marinade.

      Add the sliced bell peppers and onion to the bowl and toss everything together so the vegetables are also coated.

        Spread the shrimp and vegetable mixture evenly on the prepared sheet pan.

          Place the sheet pan in the preheated oven and roast for 10-12 minutes, or until the shrimp are pink and opaque and the vegetables are tender.

            Remove the pan from the oven and let it rest for a couple of minutes.

              Serve the chili lime shrimp fajitas warm with tortillas, garnished with fresh cilantro.

                Prep Time: 10 minutes | Total Time: 22 minutes | Servings: 4

                  - Presentation Tips: Serve the fajitas in a colorful platter, with tortillas on the side and a wedge of lime for a zesty touch. Consider adding a small bowl of pico de gallo or guacamole for extra flavor.