If you’re on the hunt for a dinner that’s bursting with flavor but doesn’t leave you stuck in the kitchen for hours, you’re going to absolutely adore this Sheet Pan Shrimp Fajitas with Lime Crema Recipe. It’s one of those meals I keep coming back to because it’s quick, colorful, and perfectly balanced — all in one pan! You’ll get juicy, spiced shrimp roasted alongside vibrant peppers and onions, finished with a tangy lime crema that just puts it over the top. Trust me, once you try it, your family and friends will be asking you to make it on repeat.
Why You’ll Love This Recipe
- Effortless One-Pan Cooking: Everything roasts together for easy prep and cleanup — a total weeknight game changer.
- Bright, Bold Flavors: The zesty lime and smoky spices make this fajita anything but ordinary.
- Versatile & Customizable: Swap peppers, add extra herbs, or play with toppings to suit your tastes.
- Family-Friendly Crowd-Pleaser: From picky kids to grown-up guests, it’s a hit with everyone at the table.
Ingredients You’ll Need
These ingredients not only complement each other perfectly but are also easy to find at any grocery store. Freshness is key, especially with the bell peppers and lime, because they really brighten the dish.
- Olive Oil: This is your base for the marinade; extra virgin gives the best flavor.
- Lime Juice and Zest: I love how the lime’s acidity wakes up the shrimp and veggies — fresh is best here!
- Honey: Just a touch to balance the tang and spices with a subtle sweetness.
- Cumin, Chili Powder, and Smoked Paprika: These spices bring warmth and a smoky depth.
- Salt and Black Pepper: Essential seasonings to bring all the flavors together.
- Garlic: Minced fresh garlic packs more punch than powder.
- Bell Peppers (Red, Orange, Yellow): Using a mix adds vibrant color and sweetness.
- Sweet Onion: Its mild, slightly caramelized flavor pairs so well with the rest.
- Raw, Peeled, Deveined Shrimp: Fresh or thawed frozen shrimp work great here—just don’t overcook!
- Fresh Cilantro: For that fresh herbal finish.
- Lime Wedges: Perfect for an extra zing at serving.
- Warm Tortillas: Corn or flour based on your preference for wrapping it all up.
- Cotija Cheese: Salty, crumbly, and the ideal topping for authentic flair.
- Pickled Onions: Adds a tangy crunch that elevates the fajita experience.
- Ingredients for Lime Crema: Greek yogurt, lime juice and zest, garlic, honey, salt, and pepper come together to make this creamy and refreshing sauce.
Variations
I love sharing how you can make this recipe your own—whether it’s adjusting the protein or turning it into a vegetarian feast. Don’t be shy about experimenting here; fajitas are naturally flexible.
- Protein Swap: I’ve swapped shrimp for chicken or firm tofu when I wanted a meatless version, and it worked beautifully with the same marinade.
- Spice Level: I sometimes kick up the heat with extra chili powder or a pinch of cayenne for those who love a fiery bite.
- Veggie Boost: Adding mushrooms, zucchini, or even corn on the cob chunks mixes things up and loads on veggie goodness.
- Dairy-Free Crema: Use coconut yogurt instead of Greek yogurt for a creamy lime crema that suits dairy-free diets perfectly.
How to Make Sheet Pan Shrimp Fajitas with Lime Crema Recipe
Step 1: Prep Your Oven and Marinate the Veggies
Start by preheating your oven to 425°F — that high heat is what gives the veggies a lovely roast without turning mushy. Line a baking sheet with foil or spray it with nonstick spray to save on cleanup. In a bowl, whisk together olive oil, lime juice, zest, honey, cumin, chili powder, smoked paprika, salt, pepper, and minced garlic for your marinade. Toss the sliced bell peppers and onions with half of this marinade until they’re fully coated. Pop them onto the sheet and roast for 15-20 minutes, tossing them once or twice so they cook evenly. You’ll know they’re ready when the edges start to brown and they smell caramelized — that aroma always makes me excited!
Step 2: Marinate the Shrimp and Whip Up the Lime Crema
While your veggies are in the oven, place the shrimp in a bowl and pour the remaining marinade over them. Give them a gentle toss, and let them soak up the flavors while the peppers roast. This trick helps the shrimp stay juicy and flavorful. Now’s the perfect time to mix your lime crema — simply whisk together Greek yogurt, freshly grated lime zest and juice, minced garlic, honey, salt, and pepper. I find letting the crema chill in the fridge for at least 15 minutes brings out the flavors even more, but if you’re short on time, it’s still tasty right away!
Step 3: Roast the Shrimp and Finish it Off
Once the peppers and onions are roasted, give them a good toss and slide them over to one side of the pan. Arrange the shrimp in a single layer on the other side, so everything cooks evenly. Roast the shrimp for about 6 to 8 minutes — they’re done when they turn translucent pink and are just opaque. Overcooking shrimp is something I used to struggle with, but keeping an eye on this color change really helps. After everything is cooked, it’s time to build your fajitas!
Step 4: Assemble Your Fajitas
Warm up your tortillas, then pile on a generous scoop of the roasted peppers and onions, followed by the shrimp. Drizzle with that zesty lime crema, sprinkle cotija cheese on top, and add pickled onions and fresh cilantro for brightness. My family goes crazy for these layers of texture and flavor — it’s a total fiesta on a plate!
Pro Tips for Making Sheet Pan Shrimp Fajitas with Lime Crema Recipe
- Don’t Overcrowd the Pan: Leaving space between veggies and shrimp ensures even roasting and caramelization instead of steaming.
- Fresh Lime is a Must: I learned the hard way that bottled lime juice just doesn’t compare — fresh juice and zest make a huge difference.
- Balance Heat and Sweetness: Adjust honey and chili powder to your taste, but keep both to create a perfect sweet-spicy harmony.
- Watch the Shrimp Closely: Shrimp cook fast; pulling them out the moment they turn pink keeps them tender, never rubbery.
How to Serve Sheet Pan Shrimp Fajitas with Lime Crema Recipe
Garnishes
I always load my fajitas with fresh cilantro and a sprinkle of crumbled cotija cheese because they add such fresh and salty notes. Pickled onions bring a surprising tangy crunch that balances the rich shrimp and creamy lime crema beautifully. And don’t forget a squeeze of fresh lime just before eating — it truly wakes up all the flavors!
Side Dishes
When I serve these fajitas, I like pairing them with a simple side of Mexican rice or a refreshing black bean salad to round out the meal. A light cabbage slaw with a lime vinaigrette is also fabulous and adds extra crunch that complements the warm roasted veggies perfectly.
Creative Ways to Present
For special occasions, I’ve served these fajitas deconstructed on a big platter — shrimp and veggies arranged separately with bowls of crema, cotija, pickled onions, and cilantro on the side. It lets guests build their own, which adds a fun, interactive vibe to dinner parties.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge for up to three days. Keeping the shrimp and veggies together works fine, but I recommend storing the lime crema separately to keep it fresh. When ready to eat, everything reheats beautifully without losing texture.
Freezing
While I don’t usually freeze cooked fajitas because the veggies can get a bit soft, I have frozen the uncooked shrimp in the marinade successfully. Just thaw and roast fresh when you’re ready. The lime crema, however, doesn’t freeze well due to its yogurt base.
Reheating
To reheat leftovers, I spread the shrimp and veggies on a baking sheet and warm them in a 350°F oven for about 10 minutes. This method helps maintain the roasted flavor without making the shrimp rubbery. Add fresh cilantro and a new drizzle of lime crema for a quick flavor boost.
FAQs
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Can I use frozen shrimp in this Sheet Pan Shrimp Fajitas with Lime Crema Recipe?
Absolutely! Just make sure the shrimp is completely thawed and patted dry before marinating. I like to thaw it overnight in the fridge or quickly under cold running water. Dry shrimp absorb the marinade better and roast perfectly without steaming.
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How spicy is this Sheet Pan Shrimp Fajitas with Lime Crema Recipe?
This recipe has a lovely warm spice level from chili powder and smoked paprika but isn’t overwhelmingly hot. If you prefer more heat, adding cayenne pepper or chopped fresh jalapeños is easy and delicious!
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Can I make the lime crema in advance?
Yes! The lime crema actually tastes better after sitting for a few hours or overnight in the fridge as the flavors meld. Just keep it covered and give it a quick stir before serving.
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What if I don’t have cotija cheese?
You can substitute with feta or queso fresco for a similar salty, crumbly texture. Or omit the cheese altogether if you’re avoiding dairy — the lime crema still adds great richness.
Final Thoughts
This Sheet Pan Shrimp Fajitas with Lime Crema Recipe has become one of my all-time favorites because it combines ease and excitement in every bite. I love coming home knowing I can throw everything on a pan, roast it while I catch up on my day, and then enjoy a dinner that tastes like I spent hours prepping. If you’re craving something fresh, flavorful, and fuss-free, do yourself a favor and try this recipe soon. You’ll be happy you did — and so will everyone you share it with!
