Sheet Pan Shrimp Fajitas with Honey and Lime

I don’t know about you, but when the weather warms up, I tend to gravitate to food on the lighter side. But, I still crave those hearty comfort foods.

This recipe is the perfect combination of both! All the comfort of a sizzling pan full of fajitas, but made with refreshing honey lime shrimp.

The slight sweetness of the shrimp pairs perfectly with the delicious honey lime fajita marinade, and the whole thing is made on just one sheet pan!

To get the peppers and onion nice and tender with a little char, the fajitas are baked in stages, with the peppers and onion baked first, then the shrimp is added and the whole sheet pan is full of perfectly tender and juicy shrimp fajitas.

How to make sheet pan shrimp fajitas?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Marinate the shrimp. This doesn’t need to be a long time, just have the shrimp marinating while the oven preheats and veggies are cooked.
2. Bake the veggies. To save a mixing bowl, I toss the peppers and onion with oil and seasonings right on the sheet pan.
3. Add shrimp. To the same sheet pan, add the marinated shrimp, and add lime slices.
4. Bake. Bake until shrimp are cooked through.

Variations of this recipe

• Pineapple – if you like a hint of sweetness, try adding some sliced pineapple to the veggie mix.
• Other vegetables – I chose yellow and red peppers because that’s what we like best, but green bell peppers, jalapeño, zucchini, etc are also great additions.
• Oil – feel free to use any neutral-flavored oil for this recipe. Mild olive oil, avocado oil, vegetable oil, sunflower oil, etc.
• Lime – there’s lime in this recipe, but if you’d like to bump that flavor up, try adding some lime zest to the fajita marinade.

Making shrimp fajitas ahead of time

I don’t recommend making this recipe entirely ahead of time. Reheating shrimp can sometimes yield a tough and rubbery texture.

You can prep the ingredients ahead of time if you’d like, but this recipe is so quick and easy, you’ll have plenty of time to make this… I promise!

Ways to prep ahead:

• Seasoning – if you’re using a homemade fajita seasoning, that can be whisked together and stored at room temperature until needed.
• Shrimp – if using frozen shrimp, use this time to thaw them in the refrigerator.
• Vegetables – the onions and peppers can be sliced and stored in the refrigerator (in an airtight container).

Storage

Leftover shrimp fajitas should be refrigerated in an airtight container for up to 2-3 days.

Reheat in the oven, or in a skillet on the stovetop.