No matter who I cook for, whenever I make fajitas, the crowd goes wild. There’s just something about Mexican spiced chicken or shrimp tossed with roasted peppers wrapped in warm flour tortillas that sends people over the moon. It also doesn’t hurt that I make a mean guacamole and salsa. Normally, I prepare fajitas on a skillet but today I’m going the sheet pan route. By cooking everything in the oven, these sheet pan shrimp fajitas come together in no time. Enough time, in fact, for you to make homemade smoky tomatillo peach salsa, cilantro lime crema, and guacamole. You won’t regret taking those extra steps to make these sauces, trust me.
**Helpful tips and common mistakes
Let’s get cooking! Can you sense my excitement? It’s because these sheet pan shrimp fajitas are just that good. Okay, start by making the peach tomatillo salsa. Both the peach tomatillo salsa and cilantro lime crema can be made the day before but I recommend making the guacamole the day of. Broil the tomatillos, red onion, garlic, and jalapeno on high until the vegetables are softened and lightly charred. Set the jalapeno to the side for the cilantro lime crema.
Blend together the tomatillos, garlic, and red onion with cilantro and chipotle. If you don’t want the heat, you can omit the chipotle or increase it for extra spicy. Stir in the chopped peach and season to taste.
Now grab that jalapeno you broiled before, finely chop 1 tbsp of the pepper and combine it with sour cream, cilantro, lime zest, and lime juice. You can use the rest of the roasted jalapeno for your fajitas or save it for another delicious recipe.
For the guacamole, simply mash the avocadoes and stir in the chopped cilantro, red onion, and lime juice. I love my guacamole with a big hit of lime but you can adjust according to your preference. Season with salt and pepper and keep it covered until you are ready to serve.
Switch the oven from the broiler setting to 450 degrees F. Mix the seasoning spice and toss it with the shrimp with a bit of olive oil. While you’re at it, toss the vegetables with some of the spice too. You can use two baking sheets to cook the vegetables and shrimp separately or use one big one. Just make sure to keep the shrimp on one side and the vegetables on the other.
Roast the shrimp and vegetables for about 7-8 minutes, depending on the size of your shrimp. Once the shrimp are pink and firm, remove them from the baking sheet, keeping them warm. Switch the oven back to the broiler and finish charring the vegetables.
While the peppers are finishing, heat your tortillas. Now get ready to make one epic fajita with the shrimp, peppers, smoky tomatillo peach salsa, cilantro lime crema, guacamole, and a squeeze of fresh lime juice.
My eyes literally rolled to the back of my head with my first bite. Everything works so beautifully together, and to think, you didn’t work up a sweat making these sheet pan shrimp fajitas! This new variation has quickly climbed to the top of the list of favorite Mexican meals.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.