Sheet Pan Shrimp Fajitas

These sheet pan shrimp fajitas are a healthy and quick low carb meal that's perfect for busy weeknights. We like to serve these over riced cauliflower or on low carb tortillas.

Course Seafood

Cuisine Mexican

Keyword fajitas

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 204kcal

Author Karly Campbell

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.

Video

Notes

Our cilantro lime cauliflower rice makes the perfect base for these shrimp fajitas.

Serve with your favorite toppings, such as guacamole, sliced avocado, Mexican crema, crumbled queso fresco or cotija cheese, and salsa.

Nutrition