Sheet Pan Shrimp Fajitas with Honey and Lime
Juicy shrimp and tender onions and peppers, tossed in a mouthwatering honey lime fajita marinade, all baked on one sheet pan.
Servings: 4 servings
- 1 1/2 lbs large raw shrimp (26-35/lb)
- juice of 1 lime
- 2 Tbsp olive oil divided
- 1 Tbsp honey divided
- 2 1/2 - 3 Tbsp fajita seasoning (homemade or storebought) divided
- 1/2 tsp kosher salt divided
- 1/2 tsp black pepper divided
- 1 red bell pepper seeded and sliced into thin strips
- 1 yellow bell pepper seeded and sliced into thin strips
- 1 medium red onion peeled and sliced into thin strips
- 3 cloves garlic minced
- 1 lime sliced
- crumbled cotija cheese
- lime wedges
- fresh minced cilantro
Preheat oven to 425°F. Line a large rimmed baking sheet with foil.
In a mixing bowl, add shrimp, juice of 1 lime, half the olive oil, half the fajita seasoning, half the honey, and half the salt and pepper. Toss to combine, then set aside.
Bake the peppers and onion
Add bell peppers and onion to baking sheet and drizzle with the remaining half of the olive oil. Top with garlic, remaining half of the fajita seasoning, remaining half of the honey, and remaining half of the salt and pepper.
Toss with hands to coat well, then roast for 10-12 minutes.
Bake the shrimp
Add marinated shrimp to sheet pan, then nestle in lime slices. Add the pan back to the oven and roast another 8-10 minutes, or until shrimp are pink, opaque, and have curled into a "C" shape.
Sprinkle with cotija cheese, cilantro, and serve with a lime wedge if desired.
Fajitas can be eaten as is, with a fork, or added to flour or corn tortillas.
- Make sure you use raw shrimp for this recipe, pre-cooked shrimp will be very overcooked if you use them.