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Sheet pan of roasted shrimp fajitas with colorful bell pepper strips, onion and lime wedges
Michaelangelo Larive, OurCheff

Sheet-Pan Shrimp Fajitas with Lime Yogurt Crema

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).
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Fajitas
  • 3 bell peppers mixed colors, sliced ¼ inch
  • 1 large red onion sliced ¼ inch
  • 2 tbsp olive oil divided
  • 1 1/2 lb large shrimp (21–25 count) peeled and deveined, tails off
Spice mix
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1 tsp fine sea salt
To serve
  • 8 small corn tortillas (6-inch) warmed
  • 1/2 cup plain nonfat Greek yogurt
  • 1 lime zest + 1 tbsp juice for crema, wedges to serve
  • 1/4 cup fresh cilantro chopped

Equipment

  • Large rimmed sheet pan
  • Large bowl
  • Small bowl

Method
 

  1. Heat the oven to 425°F with a rack in the upper third. Mix the spice ingredients in a small bowl.
  2. 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.
  3. Meanwhile, pat the shrimp very dry and toss with the remaining 1 tbsp oil and remaining spice mix.
    Raw shrimp coated in olive oil and fajita spice rub
  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.
    Shrimp roasted in a single layer with charred bell peppers on a sheet pan
  5. For a little extra char, broil 1–2 minutes, watching closely.
  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.
    Bowl of lime yogurt crema with fresh limes
  7. Squeeze lime over the pan, scatter the cilantro, and serve with tortillas and crema.

Notes

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 & 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.
Nutrition is estimated per serving (1 of 4) from USDA FoodData Central data; values vary by brand and portion.