Sheet Pan Shrimp Fajitas with Honey and Lime
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Mexican
Sheet Pan Shrimp Fajitas with Honey and Lime
Description
This recipe arranges seasoned shrimp and sliced bell peppers and onions on a foil-lined baking sheet. The shrimp are first marinated briefly with lime juice, half the olive oil, honey, fajita seasoning, salt, and pepper. The vegetables are coated with the remaining oil, seasoning, honey, salt, and pepper, then roasted at 425°F, first the vegetables alone, then the shrimp are added to the sheet pan to finish cooking alongside the vegetables.
Cooking until the shrimp turn pink and curl into a "C" shape ensures they remain tender. The roasting caramelizes the vegetables and infuses the shrimp with lime and honey sweetness balanced by fajita spices. Fresh lime slices roast with the shrimp adding citrus aroma.
Once cooked, the fajitas are topped with crumbled cotija cheese and fresh cilantro. They can be served directly from the sheet pan or spooned into warmed tortillas for tacos. Lime wedges add further brightness at the table. This dish offers a hands-off, flavorful approach to classic shrimp fajitas with a touch of honey sweetness.
Please use raw shrimp for this recipe; pre-cooked shrimp will overcook and become tough.
Ingredients
- 1 1/2 lbs Shrimp 26-35/lb, large raw
- lime juice of 1
- 2 Tbsp olive oil divided
- 1 Tbsp honey divided
- 2 1/2 - 3 Tbsp fajita seasoning divided, homemade or storebought
- 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
Garnish
- cotija cheese crumbled
- lime wedges
- cilantro fresh, minced
Instructions
Prepare
- 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.
Serve
- 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.
Notes
- Always use raw shrimp to avoid overcooking and ensure tender results.
User Reviews
Overall Rating
5
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