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5 from 1 vote

Sheet Pan Chili Lime Shrimp Fajitas

These One Sheet Pan Chipotle Lime Shrimp Fajitas made with a combination of coloured peppers, red onion and avocado stuffed into a warm tortilla wrap ready in less than 30 min!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4
Author: Nikole Goncalves


  • Makes 8 fajitas
  • 8 corn flour soft tortillas
  • 1 lb. raw jumbo shrimp thawed, peeled and deveined
  • 3 bell peppers sliced
  • 1 red onion sliced
  • 1-2 limes quartered
  • 1 large ripe avocado sliced
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. Simply Organic Chili Powder
  • 1 tsp. Simply Organic Chipotle Powder
  • 1 tsp. Simply Organic Garlic Powder
  • ¼ tsp. Simply Organic Cumin Powder
  • ¼ tsp. Simply Organic Paprika Powder
  • ¼ tsp. ground black pepper
  • ½ tsp. sea salt

Optional garnishes

  • ¼ cup fresh chopped cilantro
  • ¼ cup feta cheese crumbled


  • Preheat oven to 400F.
  • On a large baking sheet lined with parchment pepper, spread out peppers, onion and shrimp.
  • Drizzle oil, season with spices, squeeze ½ of lime juice and mix up with tongs or your hands until all veggies and shrimp are well coated in the marinade. Place 4 lime quarters throughout pan for extra flavour when roasting.
  • Bake in the oven for 15 min (tossing half way through). Optional you can broil on high for 1-2 min at the end to crisp up the shrimp and veggies a bit more.
  • Wrap up your corn tortillas in some foil and pop into the oven at 400F for the last 5 min before broiling.
  • Fill up your warm tortillas with the cooked shrimp and pepper mixture, top with a slice of ripe avocado, squeeze of lime juice and a sprinkle of cilantro and feta cheese before enjoying. You can also lay out all of your ingredients and have a fajita party and let your guests fill up their own tortilla and garnish as they please.