Sheet Pan Cilantro Lime Shrimp Fajitas
Deliciously tangy, Shrimp Fajitas with just the perfect amount of spice! This easy to make recipe comes together quickly in your oven on a sheet pan. Made with colorful bell peppers, fresh cilantro, citrus, and a homemade spice blend.
Servings: 4
Calories: 579kcal
Ingredients
For the Spice Blend:
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons sea salt
- pinch of ground cloves
- 1 pound large shrimp peeled, deveined, tails removed
For the Marinade:
- 1/2 Tablespoon olive oil
- Juice and zest of one small lime about 1 Tablespoon
- 1 Tablespoon orange juice
- 1/2 Tablespoon soy sauce
- 1 Tablespoon of the spice blend recipe above
Vegetables
- 2 large bell peppers sliced (any colors you want)
- 1/2 of a large onion sliced
- 2 Tablespoons olive oil
For the Cilantro Lime Butter
- 3 Tablespoons butter melted
- 1 Tablespoon fresh cilantro chopped
- Juice and zest of 1 small lime about 1 Tablespoon
- 2 cloves of garlic minced
For serving (ideas are optional)
- tortillas tomatoes, salsa or pico de gallo, avocado, guacamole, cheese, lettuce, fresh jalapeño, sour cream
Instructions
- In a small bowl mix up your spice blend. It'll make about 2 Tablespoons. Set aside.
- Place shrimp in a ziplock bag. Add ingredients for the marinade to the bag. (oil, lime/zest, orange juice, soy sauce and 1 Tablespoon of spice blend) Toss the shrimp in the marinade so they are all coated. Place the bag in the refrigerator for 30 minutes minimum and up to 2 hours. (I had mine in for 2 hours, and flipped the bag a couple of times to move the shrimp/marinade around a bit.)
- Preheat the oven to 400 degrees F. Line a sheet pan with foil.
- Place the onions and peppers on the sheet pan and drizzle with the oil. Give the veggies a quick toss to make sure they are coated evenly and spread them out in a single layer on the sheet pan. Sprinkle them with more seasoning mix. Roast in the oven for 15 minutes.
- Mix up the ingredients for the cilantro lime butter. Set aside.
- Remove the sheet pan from the oven and give the vegetables a stir. Move them to one side of the sheet pan.
- Drain the marinade from the shrimp and add them in a single layer to the opposite side of the baking sheet. Place back in the oven and roast for another 6-8 minutes, or until the shrimp is cooked through. Don't overcook or the shrimp will be chewy and the veggies will get too soft.
- When you remove the sheet pan from the oven, mix the shrimp and vegetables together and top them with the cilantro lime butter.
- Serve with tortillas and toppings as desired.
Notes
I used frozen cooked shrimp when I made this recipe. So note that the cooking time for mine was more like 5 minutes. I basically just heated them through. If you are using raw shrimp, your cook time will be longer. The shrimp are done when they turn pink.
Store leftovers in the fridge in an airtight container and eat within 2 days.
Nutrition
Serving: 1g | Calories: 579kcal | Carbohydrates: 45g | Protein: 32g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 19g | Cholesterol: 271mg | Sodium: 2408mg | Fiber: 8g | Sugar: 20g