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Sheet-Pan Shrimp Fajitas

by | Mar 22, 2021


  • 2 limes
  • 1 red bell pepper, seeded and julienned
  • 1/2 green bell pepper, seeded and julienned
  • 1/2 large yellow onion, thinly sliced
  • 2 teaspoons plus 1/3 cup extra virgin olive oil, divided
  • 2 garlic cloves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1 pound (41/50 size) raw shrimp, de-veined and shelled



  1. Preheat the oven to 400°F. Set the sheet pan close by.
  2. Juice 1 1/2 of the limes. Cut the other lime half into six wedges and set them aside.
  3. Toss the bell peppers and onion into the 2 teaspoons of canola oil until coated.
  4. Scatter them onto the sheet pan in a single layer.
  5. Pour the lime juice and garlic into a blender, adding in the remaining oil in a steady stream.
  6. Add the salt and spices, pulsing once to combine
  7. Marinate the shrimp, tossing to coat in a large zip-seal bag for 15 minutes
  8. Meanwhile, roast the bell pepper and onion for 10 minutes.
  9. Remove the shrimp from the marinade.
  10. Polka dot the shrimp onto the sheet pan of roasted veggies
  11. Roast for 8 minutes more or until pink and fragrant.