Sheet Pan Shrimp Fajitas
This easy sheet pan shrimp fajita recipe features bell peppers, onions, and bold seasonings with a bright splash of lime.
Servings: 4
Equipment
- Parchment Paper optional
Ingredients
- 3 bell peppers red, yellow, green, or orange, sliced
- ½ yellow onion sliced
- 1½ tablespoons olive oil divided
- 2 tablespoons fajita seasoning divided, *see notes to make your own
- 1½ pounds large shrimp deveined and peeled, tail off
- 1 lime juiced, plus additional for serving
- low-carb tortillas lettuce wraps, or cauliflower rice for serving
- toppings as desired see notes
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
- Slice the bell peppers and onion and add them to the sheet pan. Drizzle with ½ tablespoon olive oil and sprinkle with 1 tablespoon of the fajita seasoning. Toss to coat and spread into an even layer.
- Roast the veggies for 10–12 minutes, just until they start to soften.
- While veggies roast, toss shrimp in a bowl with the remaining 1 tablespoon olive oil, remaining fajita seasoning, and lime juice.
- Remove the sheet pan from the oven, push veggies to the sides, and place shrimp in the center. Return to oven and roast for 6–8 more minutes, or until shrimp are pink and cooked through.
- Stir to mix everything together. Serve in low-carb tortillas, lettuce wraps, or over cauliflower rice with desired toppings.
Notes
For homemade fajita seasoning, combine:
- 1½ teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Nutrition
Calories: 201kcal | Carbohydrates: 10g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 214mg | Sodium: 1068mg | Potassium: 410mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3226IU | Vitamin C: 120mg | Calcium: 106mg | Iron: 1mg