Sheet-Pan Shrimp Fajitas with Smoky Peppers

Why You’ll Love This Recipe

• Weeknight-easy: everything roasts on one sheet pan for fast cleanup.
• Bold, smoky flavor from paprika and a hot oven that lightly chars the peppers.
• Balanced and fresh: juicy shrimp, crisp-tender veggies, bright lime, and cool crema.
• Flexible: use your favorite peppers, adjust the heat, or build bowls instead of tacos.

Grocery List

• Produce: 3 bell peppers (mixed colors), 1 large red onion, 2 limes, 1/4 cup cilantro, 1 small garlic clove (or garlic powder), optional jalapeño or chipotle powder for heat
• Dairy: 1/2 cup light crema or light sour cream
• Pantry: 1 1/4 pounds large shrimp, olive oil, chili powder, smoked paprika, ground cumin, ground coriander, kosher salt, black pepper, 8 whole-wheat tortillas, 1 cup guacamole

Full Ingredients

For the Sheet-Pan Shrimp and Vegetables

• 1 1/4 pounds large shrimp (21/25 count), peeled and deveined, patted very dry
• 3 bell peppers (mix of red, yellow, and/or orange), cored and sliced into 1/2-inch strips
• 1 large red onion, halved and sliced 1/2-inch thick
• 3 tablespoons olive oil, divided
• 1 teaspoon chili powder (for vegetables)
• 1 teaspoon smoked paprika (for vegetables)
• 1 teaspoon ground cumin (for vegetables)
• 1/4 teaspoon ground coriander (for vegetables)
• 3/4 teaspoon kosher salt (for vegetables)
• 1/4 teaspoon freshly ground black pepper (for vegetables)
• 1 teaspoon chili powder (for shrimp)
• 1/2 teaspoon smoked paprika (for shrimp)
• 1/2 teaspoon ground cumin (for shrimp)
• 1/4 teaspoon garlic powder or 1 small clove garlic, finely grated (for shrimp)
• 1/2 teaspoon kosher salt (for shrimp)
• 1/4 teaspoon freshly ground black pepper (for shrimp)
• 1 tablespoon fresh lime juice (for shrimp)
• Optional: 1/4 teaspoon chipotle chili powder for extra smokiness and heat

For Serving

• 8 whole-wheat tortillas (6-inch)
• 1 cup guacamole (store-bought or homemade)
• 1/2 cup light crema or light sour cream
• 2 limes (1 tablespoon used above; squeeze remaining at finish, plus wedges)
• 1/4 cup chopped fresh cilantro

Optional Quick Lime Crema

• 1/2 cup light sour cream or light Mexican crema
• 1 tablespoon fresh lime juice
• 1 tablespoon water (to thin), pinch of salt

Step-by-Step Instructions

Step 1: Heat the oven and pan

Place a sturdy rimmed sheet pan on the upper-middle rack and preheat the oven to 450°F (232°C). Heating the pan helps the peppers char quickly for maximum smoky flavor. While the oven heats, slice the peppers and onion, and pat the shrimp very dry with paper towels.

Step 2: Season the peppers and onions

In a large bowl, combine the sliced peppers and onion with 2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1/4 teaspoon coriander, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss well to coat.

Carefully remove the hot sheet pan and spread the vegetables in an even layer. Roast for 10 minutes until edges begin to blister and brown.

Step 3: Season the shrimp

While the vegetables roast, toss the shrimp with 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder (or grated garlic), 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 tablespoon lime juice. If you like it spicier, add 1/4 teaspoon chipotle powder. Set aside to briefly marinate while the veggies finish.

Step 4: Add shrimp to the pan and finish roasting

After the vegetables have roasted for 10 minutes, remove the pan. Push the veggies to the sides to make space in the center. Add the shrimp in a single layer. Return the pan to the oven and roast for 6 minutes, or until the shrimp are pink, just opaque, and slightly curled. Do not overcook.

For extra char, switch to broil on high for 1 minute at the end, watching closely.

Step 5: Warm tortillas and make quick crema

Wrap the whole-wheat tortillas in foil and place them on the oven rack during the last 3 minutes of cooking to warm. For a quick lime crema, stir together 1/2 cup light sour cream, 1 tablespoon lime juice, 1 tablespoon water, and a pinch of salt until spoonable.

Step 6: Finish, garnish, and serve

Remove the pan from the oven and squeeze the juice of 1 lime over the shrimp and vegetables. Sprinkle with chopped cilantro and toss gently. Serve straight from the sheet pan with warm tortillas, guacamole, and a dollop of light crema. Add extra lime wedges at the table.

Pro Tips

• Dry shrimp well so spices stick and the shrimp sear instead of steam.
• Preheating the sheet pan is key to lightly charred, smoky peppers.
• Slice peppers and onions the same thickness (about 1/2 inch) so they cook evenly.
• Shrimp cook fast; pull them when just opaque for tender, juicy results.
• If the pan looks crowded, use two pans to avoid steaming the vegetables.

Variations

• Chipotle-lime: Add 1 tablespoon adobo sauce from canned chipotles to the shrimp seasoning and finish with lime zest.
• Fajita bowls: Skip tortillas and serve over cilantro-lime brown rice or cauliflower rice with black beans.
• Garlic-citrus: Use grated zest of 1 lime and 2 minced garlic cloves, reducing chili powder slightly for a brighter profile.

Storage & Make-Ahead

Slice peppers and onions up to 2 days ahead and refrigerate. Mix dry spices in a small jar in advance. Marinate shrimp no more than 30 minutes (the acid will start to “cook” them). Store cooked shrimp and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat on a hot skillet with a splash of water or at 375°F (190°C) for 5–7 minutes. Warm tortillas fresh for best texture. Freezing is possible for up to 2 months, but shrimp texture is best when not frozen after cooking.

Nutrition (per serving)

Approximate values with 2 tortillas, guacamole, and light crema: 630 calories; 39 g protein; 57 g carbohydrates; 26 g fat; 10 g fiber; 950 mg sodium.