Sheet-Pan Chili-Lime Shrimp Fajitas

Serves 4 · 15 min prep · 22 min cook

Ingredients

• 1.5 lb large raw shrimp, peeled and deveined
• 3 bell peppers (mixed colors), sliced
• 1 large red onion, sliced into wedges
• 3 tbsp olive oil
• 2 tsp chili powder
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1.25 tsp kosher salt
• 1 tsp lime zest
• 3 tbsp fresh lime juice
• 8 small flour or corn tortillas
• 1/3 cup fresh cilantro, chopped
• 1 avocado, sliced
• 1/2 cup sour cream or Greek yogurt

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup. Pat the shrimp very dry with paper towels so they roast instead of steam.
2. 2In a large bowl toss the sliced peppers and onion with olive oil, chili powder, cumin, smoked paprika, garlic powder, and salt until evenly coated.
3. 3Spread the vegetables in a single layer on the sheet pan. Roast 12–14 minutes until the edges start to char and the onions soften.
4. 4While veggies roast, toss the shrimp with the remaining olive oil, remaining chili powder, cumin, smoked paprika, garlic powder, salt, lime zest, and lime juice.
5. 5Pull the pan from the oven, push vegetables to the sides, and arrange shrimp in a single layer in the center. Return to the oven and roast 6–8 minutes until shrimp are pink, opaque, and just curled into loose C shapes.
6. 6Remove the pan and immediately squeeze the remaining lime juice over everything. Toss gently so the shrimp pick up the roasted pepper juices.
7. 7Warm the tortillas wrapped in a damp paper towel in the microwave 30–40 seconds or directly over a gas flame for light char.
8. 8Serve family-style: fill tortillas with shrimp and fajita veggies, top with cilantro, avocado slices, and a dollop of sour cream. Squeeze extra lime at the table if desired.