One pan easy and healthy Sheet Pan Chili Lime Shrimp Fajitas are ready in just 20 minutes!
1 pound large white shrimp, peeled and deveined
3 bell peppers, thinly sliced (I used a combination of red, yellow, and green)
1/2 medium onion, chopped
1/4 cup oil
1 packet McCormick Fajita Seasoning Mix
2 teaspoons chili powder
2 tablespoons lime juice, plus additional lime wedges for serving
8-10 fajita-size flour tortillas
1 avocado, sliced
Preheat oven to 400 degrees.
Combine shrimp, peppers, onions, oil, fajita seasoning mix, chili powder, and lime juice in a large bowl. Stir to combine and coat well in seasonings. Spread everything out on a large baking sheet pan so that it is in a single layer (items can be overlapping, just make sure everything isn’t heaped in one big pile).
Bake for 10-15 minutes until shrimp is pink and tails begin to char slightly and peppers are tender.
Distribute shrimp and veggies between the tortillas along with avocado slices. Top with freshly shopped cilantro and serve with lime wedges for squeezing.