Description
These Chipotle Lime Sheet Pan Shrimp Fajitas are a quick and flavorful meal perfect for weeknights. Marinated shrimp and colorful bell peppers roast together on a single sheet pan, coated in a zesty smoky chipotle and lime sauce. Topped with a creamy, tangy chipotle-lime crema and served in warm tortillas, this dish is fresh, vibrant, and easy to assemble for a satisfying Tex-Mex inspired dinner.
Ingredients
Marinade and Veggies
- 1/4 cup olive oil
- 3 Tablespoons lime juice
- 1 Tablespoon honey
- 2 cloves garlic, minced
- 2 teaspoons adobo sauce
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 2 bell peppers (any color), seeded and cut into thin strips
- 1 onion (red, yellow, or sweet), peeled and cut into thin strips
- 1 pound raw shrimp, peeled and deveined, tails off
Crema
- 1/3 cup sour cream or Greek yogurt
- Juice of 1/2 lime
- 1-2 teaspoons adobo sauce
- 1/4 teaspoon kosher salt
- 1-2 teaspoons water
For Serving
- Tortillas
- Avocado, diced
- Fresh cilantro leaves
- Cotija cheese (optional)
Instructions
- Prepare and preheat: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper and set aside to make cleanup easy.
- Mix the marinade: In a large bowl, whisk together the olive oil, lime juice, honey, minced garlic, adobo sauce, cumin, smoked paprika, chili powder, and kosher salt until well combined.
- Roast the vegetables: Place the sliced bell peppers and onions on the prepared baking sheet. Drizzle 1 to 2 tablespoons of the marinade over the veggies, toss to coat evenly, and spread them out in a single layer. Roast in the preheated oven for 10-15 minutes until softened and slightly caramelized.
- Marinate the shrimp: While the vegetables roast, add the raw shrimp to the remaining marinade in the bowl and stir to coat all the shrimp evenly. Set aside briefly to absorb the flavors.
- Make the chipotle-lime crema: In a small bowl, whisk together the sour cream or Greek yogurt, lime juice, adobo sauce, and kosher salt. Add water a teaspoon at a time until the crema reaches your desired thin, drizzleable consistency.
- Combine shrimp and veggies: After the vegetables have roasted for at least 10 minutes, remove the baking sheet from the oven. Toss the peppers and onions and push them to one side of the pan. Arrange the marinated shrimp on the other side. Return the pan to the oven and roast for about 5 more minutes until the shrimp are opaque and just cooked through.
- Warm tortillas and assemble: While the shrimp finish cooking, warm your tortillas in the oven or on a skillet. To serve, fill each tortilla with the roasted peppers, onions, and shrimp. Top with a drizzle of chipotle-lime crema, fresh cilantro leaves, diced avocado, and a sprinkle of Cotija cheese if desired.
Notes
- Adobo sauce is the red sauce from canned chipotle peppers in adobo; use it to add smoky heat to the dish.
- Adjust the amount of adobo sauce in the crema and marinade based on your spice preference.
- For easiest cleanup, use parchment paper or a silicone baking mat on the sheet pan.
- You can substitute shrimp with chicken strips if preferred, adjusting cooking time accordingly.
- Use gluten-free tortillas to make this recipe gluten-free.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
