Sheet pan chili lime shrimp fajitas make an easy, healthy, and delicious one pan 20-minute meal with tons of flavor the whole family will love.
I’m bordering on obsessed with three things lately. Plain black sneakers (they go with everything. EVERYthing. or so I’ve been telling myself every day this week…), this sudden Spring weather we have been having lately (snow gone in the blink of an eye and I’ve already swapped out our cozy sweaters for t-shirts and sandals), and sheet pan meals.
If you’re new to sheet pan meals, your mind is about to be blown. I don’t know what exactly constitutes a sheet pan “meal”, if you wanna be technical, but in my book it’s this: a protein and accompanying components prepared and cooked together on a sheet pan. Can we put that in the urban dictionary? Excellent. Our busy, modern, urban world needs this kind of thing – a whole meal all prepared on a simple sheet pan.
Today’s feature in my current sheet pan series is one of the best I’ve made yet – sheet pan chili lime shrimp fajitas made with McCormick fajita seasoning, a little extra kick of chili powder, and freshly squeezed lime juice. Seafood is perfect for sheet pan meals because it cooks quickly, and using a sheet pan for both the shrimp and veggies makes for minimal cleanup. This is a super tasty and easy way to flavor your Fridays!
Sheet Pan Chili Lime Shrimp Fajitas
- 1 pound large white shrimp - peeled and deveined
- 3 bell peppers - thinly sliced, (I used a combination of red, yellow, and green)
- ½ medium onion - chopped
- ¼ cup oil
- 1 packet McCormick Fajita Seasoning Mix
- 2 teaspoons chili powder
- 2 tablespoons lime juice - plus additional lime wedges for serving
- 8-10 fajita-size flour tortillas
- 1 avocado - sliced
- chopped cilantro
- Preheat oven to 400 degrees.
- Combine shrimp, peppers, onions, oil, fajita seasoning mix, chili powder, and lime juice in a large bowl. Stir to combine and coat well in seasonings. Spread everything out on a large baking sheet pan so that it is in a single layer (items can be overlapping, just make sure everything isn’t heaped in one big pile).
- Bake for 10-15 minutes until shrimp is pink and tails begin to char slightly and peppers are tender.
- Distribute shrimp and veggies between the tortillas along with avocado slices. Top with freshly shopped cilantro and serve with lime wedges for squeezing.