★ Did you make this recipe? Please give it a star rating below!
Sheet Pan Shrimp Fajitas
$15.04 recipe/$3.76 serving
Sheet pan shrimp fajitas are a simple, healthy weeknight meal! These fajitas are made on just one sheet pan with simple ingredients and ready in under 15 minutes. Naturally gluten free, dairy free, paleo, Whole30 and low carb friendly!
Add a sheet of parchment paper or aluminum foil to an extra large sheet pan. Spray with non-stick spray (optional)
Thinly slice the bell peppers and red onion. Add sliced veggies to the sheet pan.
Drain and rinse the shrimp. Add the shrimp to the sheet pan with the veggies.
Combine the ingredients for the spice blend: ancho chili powder, smoked paprika, cumin, salt and garlic powder together in a small bowl. Stir well.
Pour avocado oil over shrimp and veggies. Add the spice blend and stir well until everything is well coated.
Bake at 450F for 10 minutes.
Serve hot with favorite sides/toppings.
Notes
If you will be serving the shrimp fajitas with tortillas, place the tortillas in aluminum foil and add them to the oven during the last 5 minutes of cooking to warm them up.Be sure to use peeled, deveined shrimp and remove the tails before cooking to ensure the fajitas are easy to eat.If you only have frozen shrimp, defrost in the fridge overnight or in a colander, with cold running water (this takes 20-30 minutes). Other veggies you could add to this recipe:
Mushrooms
Sliced zucchini or yellow squash
Sliced jalapenos or serrano peppers
These shrimp fajitas can be stored up to 3 days in the fridge in a well sealed container.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
201
Fat
6
g
Carbohydrates
11
g
Fiber
4
g
Sugar
6
g
Protein
25
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
SHARE THIS POST!
If you liked this post, share it with your friends and family!
DID YOU LOVE THIS RECIPE?Let others know by rating and leaving a comment below!