Sheet Pan Lime Shrimp Fajitas

By Sprig Originals ✓ · with credit

Adapted from howsweeteats.com

Peppers and sweet onion roast in a honey-lime chili marinade until edged with char, then the shrimp joins them on the same tray for a few quick minutes. Pile it all into warm tortillas with a garlicky lime crema for a weeknight dinner with one pan to wash.

Ingredients

• 1/3 cup olive oil
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons fresh lime zest
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced

• 2 bell peppers (red, orange or yellow), sliced
• 1 sweet onion, sliced
• 1 pound raw shrimp, peeled and deveined

• 1/2 cup plain Greek yogurt
• 1 lime, zested and juiced
• 1 clove garlic, minced
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

• 1/4 cup fresh cilantro, chopped
• warm tortillas
• cotija cheese, crumbled
• pickled onions
• lime wedges

Instructions

1. Heat the oven to 425°F and line a large baking sheet with foil or give it a light coat of nonstick spray. In a bowl, whisk the olive oil, lime juice, lime zest, honey, cumin, chili powder, smoked paprika, salt, pepper and minced garlic until it looks like a loose dressing.
2. Spread the sliced peppers and onion over the sheet pan, pour over half the marinade and toss with your hands until every piece is slicked. Roast for 15 to 20 minutes, tossing once or twice, until the edges are browned and the onion has softened.
3. While the vegetables roast, put the shrimp in a bowl, pour the remaining marinade over and turn to coat. Leave it to sit at room temperature until the pan is ready — no longer than 20 minutes.
4. Stir together the crema: Greek yogurt, lime zest and juice, minced garlic, honey, salt and pepper. Taste and add another pinch of salt if it needs it, then chill until serving.
5. Pull the pan out, toss the vegetables and push them to one side. Lay the shrimp on the empty half in a single layer and roast for 6 to 8 minutes, until just pink and opaque all the way through. Build fajitas with the peppers and onion first, then shrimp, a drizzle of crema, crumbled cotija, pickled onions, cilantro and a squeeze of lime.

Chef's tips

Nutrition (per serving, estimated)

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