Sheet-Pan Shrimp Fajitas with Lime Crema

Name: Sheet-Pan Shrimp Fajitas with Lime Crema
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1½ lb shrimp, peeled and deveined; 2 bell peppers, sliced; 1 red onion, sliced; 3 tbsp olive oil; 1 tbsp chili powder; 1 tsp ground cumin; 1 tsp garlic powder; To taste salt; 1 lime, zested and juiced; ½ cup sour cream; 8 small flour tortillas, warmed; To finish cilantro leaves

Shrimp and peppers roasted hard on one pan, then folded into warm tortillas with a quick lime crema.

Serves: 4
Prep: 15 min
Cook: 20 min
Written: August 1, 2026

Method

Heat the oven to 425°F and line a sheet pan with foil.
Toss the peppers and onion with 2 tablespoons of the oil, half the chili powder, cumin, garlic powder, and salt; spread on the sheet pan and roast until the edges have started to char, about 12 minutes.
Push the vegetables to one side, add the shrimp tossed with the remaining oil and spices, and roast until the shrimp are opaque and curled, 6 to 8 minutes more.
Whisk the sour cream with the lime zest and half the lime juice; season with salt.
Squeeze the remaining lime juice over the sheet pan and toss everything together.
Serve in the warm tortillas, topped with the lime crema and cilantro.

Notes

The peppers go on the pan alone first — shrimp cook in a third of the time, and starting together just steams everything instead of charring it. Give the vegetables that head start and the difference is obvious at the table.

Swap the shrimp for sliced chicken thighs if that’s what’s on hand; add them at the same point and roast until no longer pink in the center, about 15 minutes.

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