Sheet Pan Chili Lime Shrimp Fajitas

Name: Sheet Pan Chili Lime Shrimp Fajitas
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 1 ½ pounds large shrimp, peeled and deveined; 1 (16-ounce) bag mini sweet bell peppers, thinly sliced; 1 medium red onion, thinly sliced; ⅓ cup SideDish Chili Lime Vinaigrette, plus more for serving; ½ teaspoon ground cumin; ½ teaspoon chili powder; Kosher salt, to taste; Warm tortillas; Sliced avocado; Fresh cilantro; Sour cream or Greek yogurt; Lime wedges

Alex Snodgrass

Servings

Prep Time

25 minutes

Cook Time

10 minutes

These sheet pan fajitas are what weeknight dreams are made of. Juicy shrimp, blistered peppers and onions, and bold chili-lime flavor all roasted together in one pan. The SideDish Chili Lime Vinaigrette acts as your seasoning, roasting sauce, and finishing drizzle—meaning big flavor with almost no effort.

Ingredients

1 ½ pounds large shrimp, peeled and deveined
1 (16-ounce) bag mini sweet bell peppers, thinly sliced
1 medium red onion, thinly sliced
⅓ cup SideDish Chili Lime Vinaigrette, plus more for serving
½ teaspoon ground cumin
½ teaspoon chili powder
Kosher salt, to taste

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Warm tortillas
Sliced avocado
Fresh cilantro
Sour cream or Greek yogurt
Lime wedges

Method

Preheat the oven to 425°F.
On a large sheet pan, add the shrimp, bell peppers, and red onion. Drizzle with the Chili Lime Vinaigrette, then sprinkle with cumin, chili powder, and a pinch of salt. Toss everything directly on the pan until evenly coated and spread into an even layer.
Roast for 10 to 12 minutes, until the shrimp are just cooked through and the vegetables are tender with lightly charred edges.
Remove from the oven and finish with an extra drizzle of Chili Lime Vinaigrette.
Serve immediately in warm tortillas topped with avocado, cilantro, sour cream, and a squeeze of lime.