Cilantro-Lime Shrimp and Vegetable Sheet Pan Fajitas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Juicy shrimp and colorful bell peppers roasted with a zesty cilantro-lime marinade, perfect for quick and protein-packed fajita night. This mexican-inspired seafood (high protein, gluten free) ready in about 27 minutes pairs peeled and deveined large shrimp, extra virgin olive oil, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 1 large, sliced into 1/2-inch strips red bell pepper
• 1 large, sliced into 1/2-inch strips green bell pepper
• 1 large, sliced into 1/2-inch strips yellow bell pepper
• 1 medium, sliced into 1/2-inch wedges red onion
• 3 tbsp extra virgin olive oil
• 3 tbsp fresh lime juice
• 1/3 cup chopped cilantro leaves
• 1 tsp ground cumin
• 1 tsp chili powder
• 3 cloves, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 3 tbsp olive oil, 3 tbsp fresh lime juice, 1 tsp ground cumin, 1 tsp chili powder, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Add 1 lb peeled and deveined shrimp, 1 large sliced red bell pepper, 1 large sliced green bell pepper, 1 large sliced yellow bell pepper, and 1 medium sliced red onion to the bowl. Toss everything until shrimp and vegetables are evenly coated in the marinade.
3. Step 3: Spread the shrimp and vegetables in a single layer on a large rimmed sheet pan. Roast for 10-12 minutes, stirring gently halfway through, until shrimp are pink and opaque and vegetables are tender-crisp.
4. Step 4: Remove from oven and sprinkle 1/3 cup chopped fresh cilantro over the top. Serve immediately with warm tortillas or over cauliflower rice if desired.