Sheet Pan Shrimp Fajitas Recipe

These 30-minute sheet pan shrimp fajitas roast up juicy and smoky with peppers and onions, topped with a tangy jalapeño-lime ranch. Big flavor, no mess!

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 285kcal

Author: Ruth Truett

Equipment

Ingredients

Jalapeño Lime Ranch

1 cup Mexican crema or sour cream
¼ cup mayonnaise
3 green onions, rough chopped just to make it easier on the food processor
1 jalapeño, rough chopped add per your heat tolerance
¼ cup cilantro, rough chopped
1 teaspoon granulated garlic
½ teaspoon dried oregano
juice of 1 lime
kosher salt and fresh ground pepper, to taste

Shrimp and Veggies

1½ lbs shrimp, peeled and deveined
2 tbsp taco seasoning 1 tablespoon for the shrimp, 1 tablespoon for the veggies
juice of 1 lime
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium red onion, thinly sliced
1 tablespoon avocado oil
2 teaspoon Tajin
tortillas, for serving

Instructions

Add the ranch ingredients to a food processor. Pulse everything together until smooth. Taste for salt and pepper, add any if you like. Let this hang out in the fridge until you're ready to serve this over the shrimp fajitas.
Toss the shrimp, taco seasoning, and lime juice together and set aside.
Add the onions and peppers to the sheet pan. Add the avocado oil and taco seasoning and toss until the vegetables are coated. Let them roast in a preheated 425° oven for about 10 minutes.
Carefully remove the sheet pan from the oven and add the shrimp to the pan, spreading them out into an even layer. Sprinkle the top of the shrimp and veggie evenly with the tajin. Return the shrimp and veggies to the oven and let them roast for an additional 8-10 minutes or until the shrimp are just done.
Grab a warm tortilla of choice, pile it high with the roasted veggies and shrimp. Grab that ranch dressing and drizzle until your heart's content. Finish with a fresh squeeze of lime. Eat that. And, repeat.

Nutrition

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