Sheet Pan Chili-Lime Shrimp Fajitas

Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it. Slice the bell peppers and onion into thin strips. Pat the shrimp dry with paper towels for better browning.

In a large bowl, combine the olive oil, chili powder, smoked paprika, garlic powder, cumin, onion powder, salt, pepper, lime zest, and lime juice. Add the shrimp, bell peppers, and onion. Toss until everything is evenly coated with the seasoning mixture

Spread the shrimp and vegetables into a single layer on the prepared sheet pan.

Bake for 10–12 minutes, stirring once halfway through, until the shrimp are pink and opaque and the vegetables are tender with lightly charred edges

Remove the sheet pan from the oven and sprinkle with chopped cilantro. Serve immediately with warm tortillas, avocado, salsa, sour cream, and extra lime wedges. Fill each tortilla with shrimp and vegetables, then add your favorite toppings before enjoying.