Approved by Michaelangelo Larive, OurCheff
Smoky, charred peppers and onions with juicy shrimp, all on one pan, folded into warm corn tortillas with a tangy lime-yogurt crema. Dinner in 35 minutes for about 390 calories a serving (estimated).
15 minPrep
20 minCook
35 minTotal
4 (to 10)Servings
At a glance
- Diet: Low-calorie, High-protein, Gluten-free, Pescatarian (Gluten-free when made with 100% corn tortillas (check the label).)
- Estimated per serving: 390 calories, 43 g protein, 36 g carbs, 10 g fat
- Equipment: Large rimmed sheet pan, Large bowl, Small bowl
Step-by-step photos
3Step 3
Meanwhile, pat the shrimp very dry and toss with the remaining 1 tbsp oil and remaining spice mix.
4Step 4
Stir the vegetables, push them to the sides, and spread the shrimp in a single layer in the center. Roast 5–7 minutes, until the shrimp are pink and opaque. Don’t overcook them.
6Step 6
While it roasts, stir together the yogurt, lime zest, 1 tbsp lime juice and a pinch of salt. Warm the tortillas in a dry skillet or wrapped in a damp towel in the microwave for 30–45 seconds.
The full ingredient list and every step are in the recipe card below.
Chef tips
- Dry shrimp brown; wet shrimp steam. Pat them well.
- Give the vegetables a head start. Shrimp only need about 6 minutes.
- Two pans if needed. Crowded peppers steam instead of charring.
Substitutions
- Chicken: Use 1½ lb chicken breast in thin strips, added at the start with the vegetables, about 18–20 minutes total, to 165°F.
- Low-carb: Serve in butter lettuce cups or over cauliflower rice.
- Dairy-free: Mash ½ avocado with lime and salt instead of the yogurt crema.
Storage and reheating
Refrigerate the filling up to 3 days and the crema up to 4 days. Reheat the filling quickly in a hot skillet (1–2 minutes) so the shrimp don’t toughen. Not recommended for freezing once cooked.
Sheet-Pan Shrimp Fajitas with Lime Yogurt Crema
Ingredients
Equipment
Method
- Heat the oven to 425°F with a rack in the upper third. Mix the spice ingredients in a small bowl.
- On a large rimmed sheet pan, toss the peppers and onion with 1 tbsp oil and half the spice mix. Spread them in an even layer and roast 12 minutes, until softened and starting to char at the edges.
- Meanwhile, pat the shrimp very dry and toss with the remaining 1 tbsp oil and remaining spice mix.
- Stir the vegetables, push them to the sides, and spread the shrimp in a single layer in the center. Roast 5–7 minutes, until the shrimp are pink and opaque. Don’t overcook them.
- For a little extra char, broil 1–2 minutes, watching closely.
- While it roasts, stir together the yogurt, lime zest, 1 tbsp lime juice and a pinch of salt. Warm the tortillas in a dry skillet or wrapped in a damp towel in the microwave for 30–45 seconds.
- Squeeze lime over the pan, scatter the cilantro, and serve with tortillas and crema.
Notes
- Dry shrimp brown; wet shrimp steam. Pat them well.
- Give the vegetables a head start. Shrimp only need about 6 minutes.
- Two pans if needed. Crowded peppers steam instead of charring.
- Chicken: Use 1½ lb chicken breast in thin strips, added at the start with the vegetables, about 18–20 minutes total, to 165°F.
- Low-carb: Serve in butter lettuce cups or over cauliflower rice.
- Dairy-free: Mash ½ avocado with lime and salt instead of the yogurt crema.
FAQs
How many calories are in shrimp fajitas?
This version has about 390 calories per serving (2 corn tortillas, filling and crema), estimated.
Can I use frozen shrimp?
Yes. Thaw them overnight in the fridge or under cold running water for 10 minutes, then dry them very well.
Are corn tortillas gluten-free?
Most 100% corn tortillas are, but check the label. Some brands add wheat flour.
Approved by Michaelangelo Larive, OurCheff. Nutrition is estimated from USDA FoodData Central. Images on this page are AI-generated illustrations, not photos of the tested dish. How we make our recipes.
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