Easy Sheet Pan Shrimp Fajitas that are made with a Picante Cilantro Lime Sauce Marinade, shrimp, whole wheat tortillas, and topped with cotija cheese. Adjust the toppings and levels of spicy to your own taste and have this quick, one-pan recipe on the table in no time!
Mix the ingredients for the marinade together in a mixing bowl.
Toss the sliced onions and bell peppers in about 1/3 of the marinade and place on a sheet pan.
Roast the vegetables for about 20 minutes, tossing halfway.
While the vegetables are roasting, pat the shrimp dry and place in the remaining marinade.
Move the vegetables to one side of the pan and place the marinated shrimp on the other side.
Place the sheet pan back in the oven for about 9-13 minutes, or until the shrimp are pink and fully cooked.
Serve in whole wheat tortillas and serve with Pace® Picante Sauce!
Notes
It's best to let the shrimp FULLY thaw before making this recipe.
Pat the shrimp dry before placing in the marinade.
Shrimp can be thawed by placing in the refrigerator for 1-2 days. Another option is to place the frozen shrimp in a freezer or sandwich bag and submerge in cold water for 10-20 minutes!
These Sheet Pan Shrimp Fajitas can be stored in an airtight container (without the tortilla) in the refrigerator for 3-5 days.