Sheet Pan Shrimp Fajitas with Jalapeños and Lime

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A zesty sheet pan meal with plump shrimp and charred bell peppers, elevated by fresh jalapeño and lime juice. This American-inspired Whole30 recipe (high protein), ready in about 30 minutes, pairs Shrimp, peeled and deveined, Bell peppers (red and yellow), Jalapeño for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

• 1.25 pounds Shrimp, peeled and deveined
• 1 cup, thinly sliced Bell peppers (red and yellow)
• 1 medium, thinly sliced Jalapeño
• 1, juiced Lime
• 2 tablespoons Olive oil
• 1/2 teaspoon Cumin
• 1/4 teaspoon Garlic powder
• 1/2 teaspoon Sea salt
• 1/4 teaspoon Black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Place 1.25 pounds peeled and deveined shrimp in a bowl and toss with 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Drizzle with 1 tablespoon olive oil and toss to coat.
2. Step 2: Arrange 1 cup sliced bell peppers and 1/4 cup sliced jalapeño on a parchment-lined sheet pan. Drizzle with remaining 1 tablespoon olive oil and sprinkle with a pinch of salt. Toss to coat.
3. Step 3: Spread shrimp evenly over vegetables, drizzle with 1 tablespoon lime juice, and roast for 12-15 minutes until shrimp are opaque and pink with slightly charred vegetable edges, stirring once halfway through.