These sheet pan shrimp fajitas couldn’t be easier or more tasty – seasoned with our (EASY) homemade fajita seasoning, hit with a squeeze of fresh lime, and served over cauliflower rice, these make the ultimate low carb weeknight dinner!
Would you like to save this recipe?
We'll email it right to you, so you can come back to it later!
Weeknights tend to get a little hectic around my house and I’d be the same is true at your house.
Getting dinner on the table quickly is a must, and keeping it low carb, full of veggies, and healthy for my family is important to me. That’s where sheet pan meals come in to play.
Much like our Greek sheet pan chicken and veggies and our sheet pan sausage and veggies, we make these sheet pan shrimp fajitas on the regular.
I love that I can serve them with some cilantro lime cauliflower rice for me and the husband (hello, shrimp fajita burrito bowl) and a pile of tortillas for the kids.
We love these so much that we’re also sharing an air fryer version! Check out our air fryer shrimp fajitas over on our sister site, AirFried.com.
Everything cooks together on one pan for easy clean up.
The seasoning blend is so flavorful, but super simple to whip up.
Easy to feed both the low carbers and the carb lovers with this one! Just have tortillas and cauliflower rice on hand.
Perfect for meal prep – this one reheats great!
Ingredient Notes:
Shrimp – I’m using frozen raw shrimp that has been thawed to prepare these shrimp fajitas. You’ll want them to be peeled, deveined, and with the tails off. (If you have any leftover shrimp after making these fajitas, check out this incredibly easy air fryer frozen shrimp recipe!)
Veggies – You can’t make classic fajitas without bell pepper and onion! Choose your favorite variety and color of onion and bell pepper and slice those up to roast with the shrimp, then you’ll finish them off under the broiler until they’re perfectly charred!
Seasoning – You could use a packet of fajita seasoning, but our homemade version is better! You’ll need chili powder, cumin, paprika, garlic powder, onion powder, and salt.
How To Make Shrimp Fajitas:
Prepare – Slice the veggies and pop them on a sheet pan with the shrimp. Drizzle liberally with avocado oil.
Season – Sprinkle the seasoning over shrimp and veggies and give it a quick stir.
Roast – Bake for about 8 minutes and then broil for a couple of minutes to char those veggies and really amp up the flavor.
Serve – We like to serve these sheet pan shrimp fajitas in a bowl over some of my favorite cilantro lime cauliflower rice! You could also use low carb tortillas for these fajitas. Some keto guacamole is another great side to go with this recipe!
In the mood for turf instead of surf? Swap out the shrimp for some chicken tenderloins with these sheet pan chicken fajitas!
Keto Fajita Seasoning:
We love to make our own homemade seasoning blends. Like our keto taco seasoning, this fajita seasoning is super simple and fresh tasting, nearly as easy as ripping open a packet, and it contains zero sugar!
You’ll just need a mix of chili powder, cumin, garlic powder, onion powder, paprika, and salt.
FAQ’s:
You can keep these keto shrimp fajitas in the refrigerator for about 3 to 4 days if it is well covered. Re-heat in the oven or microwave until hot.
Cheese, salsa, guacamole, sour cream, and a squeeze of lime juice are the perfect toppings for fajitas.
More Favorite Low Carb Mexican Recipes:
- Mexican Shredded Beef
- Low Carb Taco Casserole
- Fajita Baked Chicken
- Taco Stuffed Mini Peppers
- Taco Pizza
- Low Carb Mexican Street Corn Salad
Sheet Pan Shrimp Fajitas
Ingredients
- 1 ½ pounds raw shrimp thawed, peeled, and deveined, tail off
- 2 bell peppers sliced
- 1 onion sliced
- 2 tablespoon avocado oil
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 lime
Instructions
- Preheat oven to 450 degrees.
- Add the shrimp and vegetables to a sheet pan and drizzle liberally with avocado oil.
- Mix together the spices and sprinkle evenly over the shrimp and vegetables. Toss to coat.
- Bake for 8 minutes. Turn the broiler on and cook for 2 more minutes to char the peppers a bit.
- Squeeze the lime over the fajitas.
- Serve hot in a low carb tortilla or cauliflower rice bowl.
Anita says
WOW! I had half a package of leftover taco seasoning and used it. I also had leftover coconut rice and we made this fantastic easy recipe and served it over the rice. DELICIOUS! Thanks for sharing! My hubby and I both decided that we’d make this again.
Karly Campbell says
Love to hear that! Thanks, Anita!
Mandy says
These shrimp fajitas are so easy and delicious!!! I’ve made them several times!! Thanks Karley
Karly Campbell says
Love to hear that! Thanks Mandy!
Debra Deweese says
Is that 6 carbs per serving or 6 carbs for the whole amount
Karly Campbell says
Per serving. 🙂
JOHN says
You state this is a shrimp fajita recipe, but in the instructions it says chicken. Which is it and does the time to cook it change
Karly Campbell says
Sorry about that – all fixed now. The recipe is for shrimp. 🙂
HC says
You have chicken listed in the instructions. Are the numbers for nutritional information on shrimp or chicken?
Karly Campbell says
It’s for shrimp. Sorry about that!
Pat says
Recipe is for shrimp but instructions say to use chicken? Confusing.
Karly Campbell says
Sorry about that! I was clearly on a chicken kick when I was writing that out. All fixed now.