Spiced rubbed and marinated shrimp is oven roasted to perfection with onions and bell peppers and then smothered in a delicious cilantro lime butter. This Sheet Pan Shrimp Fajitas with Cilantro Lime Butter is quick, easy and incredibly flavorful!
Cinco de Mayo is fast approaching and I cannot even tell you how ready I am to celebrate this fun day with friends and family eating! Eating lots of amazing Mexican food!
Of course celebrating and entertaining for Cinco de Mayo doesn’t have to be stressful. Having a fiesta doesn’t mean complicated dishes, long cooking hours and having to clean a pile of dishes! With good planning and smart shopping you can throw the best, most fun, stress-free party. A party you can actually enjoy!
I started by going to my local Walmart to get some ingredients. I’m always very happy with the quality and flavor of Old El Paso products so I made that my first stop. Check out all the different kinds of taco shells, taco boats and tortillas they have! My culinary wheels were turning as I was getting inspired thinking about all the things I could make for my fiesta!
For my Sheet Pan Shrimp Fajitas with Cilantro Lime Butter, I decided to get Old El Paso Flour Tortilla Taco Boats. Not only are they unique, but they are also the perfect mess-free vehicle for all the deliciousness one usually puts in a Mexican taco or fajita. I don’t know about you but besides the yummy shrimp and vegetables, I like to pile on toppings! Yum!
Of course I couldn’t stop there! I also had to get a few other things…. I can’t help it. I love food and cooking – but mostly eating!
These fajitas are cooked in the oven on one-sheet-pan which means less cleaning – talk about a huge plus not only for entertaining but also for those busy weeknights!
Sheet Pan Shrimp Fajitas with Cilantro Lime Butter
Before roasting, I coated the vegetables in a Mexican inspired spice mix and a little bit of olive oil. I love this spice mix! It has so much flavor. I use it for fajitas, tacos, chili and all sorts of Mexican and Tex-Mex deliciousness…. trust me you will want to make a triple batch to have handy! Feel free to adjust the cayenne pepper to your liking or omit if you are sensitive to spicy foods.
Now let’s talk shrimp, I used large shrimp for this recipe. You could use medium shrimp as well. Just adjust the cooking time accordingly. The shrimp sits for about 15 minutes (and up to 2 hours) in a simple but fabulous marinade. I actually marinated the shrimp while my vegetables were roasting in the oven – sometimes a recipe allows you to be super efficient that way! (You are welcome!)
After about 15 to 20 minutes of roasting, the vegetables are ready to meet their other half! Move the veggies to one side of the pan to make room for the shrimp. Bake for about 6 to 8 minutes. Shrimp cooks fast! Keep an eye on it! Remove from the oven and mix to combine.
Now because things can always get better, drizzle the amazing cilantro lime butter all over the fajitas to add one extra layer of
happiness flavor! Serve it with warm tortillas or piled up high on those super handy taco boats!
- 2 lbs large shrimp, peeled, deveined and tails removed
- 8 - 12 Old El Paso Flour Tortilla Taco Boats or Flour Tortillas
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 1/2 teaspoons chili powder
- 1/4 to 1/2 teaspoon ground cayenne pepper
- 2 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cloves
- 1 tablespoon olive oil
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons orange juice
- 1 tablespoon soy sauce
- 1 tablespoon spice mix (recipe above)
- 3 bell peppers, sliced (any color combination)
- 1 large onion, sliced
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 tablespoon cilantro, chopped
- 1 tablespoon lime juice, freshly squeezed
- 1 - 2 garlic cloves, minced
- Jalapeño slices
- Avocado slices
- Chopped cilantro
- Cotija cheese, crumbled
To make the spice mix, in a small bowl combine the ground cumin, garlic powder, chili powder, cayenne pepper, salt, pepper and ground clove. Set aside.
Put the shrimp in a large resealable plastic bag. Add the olive oil, lime juice, orange juice, soy sauce and 1 tablespoon of the spice mixture; seal the bag and rub the spices into the shrimp. Refrigerate for 15 minutes to 2 hours.
Preheat the oven to 400 degrees Fahrenheit.
Line a baking sheet with aluminum foil. Add the bell peppers and onions and drizzle with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Toss until evenly coated then spread evenly on the baking sheet.
Roast for 15 to 20 minutes.
Carefully remove the sheet pan from the oven and stir the vegetables. Move them to one side of the sheet pan. Add the shrimp and spread them evenly trying to make sure they are all in one layer.
Return the sheet pan to the oven and bake for another 6 to 8 minutes or until the shrimp is cook through.
Remove from the oven and mix the vegetables and shrimp to combine. Drizzle the shrimp with the Cilantro Lime Butter and serve hot on warm tortillas or inside flour tortilla boats.
Melt the butter in a small bowl. Add the cilantro, lime juice and minced garlic. Mix to combine