Sheet Pan Shrimp Fajitas Recipe
Looking for an easy Shrimp Fajitas recipe that also happens to be healthy? Look no further, this quick Sheet Pan Shrimp Fajitas recipe takes just 20 minutes total and needs no seasoning packets or store-bought sauces or junk. Just simple ingredients that you likely already have in your fridge and pantry!
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The EASIEST Shrimp Fajitas recipe!
If you love ordering a sizzling plate of shrimp fajitas at your favorite Mexican recipe, you can now have them at home. This simple, EASY to make shrimp fajita recipe takes just minutes to toss together on a sheet pan and only 12 minutes to bake in the oven!
Here’s the simple steps and all of my tips for making these healthy, low-carb Sheet Pan Shrimp Fajitas.
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Start by Preheating your Oven and Slicing Your Peppers and Onions
The prep for these easy sheet pan shrimp fajitas is pretty simple. Start by slicing a red onion, and 3 medium bell peppers (any color of your choice.) If you have large bell peppers, you can just use two.
After slicing your veggies, simply toss on a sheet pan.
Add the shrimp, lime juice, olive oil and the seasoning to the sheet pan
Once you’ve sliced your veggies, add the shrimp, and coat all with lime juice and olive oil. The oil is so the ingredients don’t stick to the pan while cooking.
This recipe does not call for a store-bought seasoning packet or a can or jar of processed, sugar-laden sauce. The spices you’ll need are just chili powder, cumin, smoked paprika, garlic salt and pepper. If you cannot find smoked paprika, substitute with regular paprika.
Sprinkle on all of the spices, and then toss together with your hands to coat the shrimp and veggies.
Can I use taco seasoning for fajitas?
Taco seasoning and fajita seasoning both have very similar spice and flavor profiles. To keep your shrimp fajitas healthy and less-processed, feel free to use my Homemade Taco Seasoning.
What is fajita sauce made of?
Most fajita sauces and spices include a mix of chili powder, cumin, paprika, garlic salt and pepper. Many store-bought seasonings and sauces contain refined sugar, corn meal fillers, high-fructose corn syrup and/or mega transfat, toxic oils. I recommend just keeping it simple and using spices from you spice drawer or cabinet. (All spices and amounts listed in the recipe below.)
What shrimp is best for shrimp fajitas?
I recommend using large, raw shrimp, not pre-cooked shrimp, for this shrimp fajita recipe. I usually buy frozen, raw shrimp at Costco, which I’ve discovered has the best price. Check out my post for Thing to Buy at Costco for Healthy Eating and Meal Prep.
Bake the Shrimp Fajitas
Once you’ve coated all of the ingredients with the lime juice, oil oil and spices, toss together with your hands.
Spread out the ingredients into an even layer on the sheet pan. Bake at 425 degrees for about 12 minutes. It will not take long for the shrimp to cook.
Once your fajitas come out of the oven, they are ready to enjoy with tortillas.
What tortillas are best for fajitas?
Because you’ll have peppers, onions and shrimp, along with any other toppings, I recommend going with a medium-sized tortilla. Corn tortillas are a bit more healthy, but flour tortillas are less like to tear when eating. There are some great low-carb tortillas available should you want to keep your meal low-carb.
What are good toppings for fajitas?
Good toppings for fajitas include sour cream, sliced avocados, fresh limes/lime juice, fresh cilantro, shredded cheese or queso fresco, sliced jalapeños, pico de gallo salsa and guacamole.
How do I keep these Sheet Pan Shrimp Fajitas low carb?
Instead I using regular tortillas, I recommend using low-carb tortillas. La Banderita makes really great tasting low-carb tortillas that don’t have refined sugars or vegetable oils.
I also love making these low-carb Shrimp Fajita Cauliflower rice bowls. These utilize the shrimp, peppers and onions, along with corn, black beans, pico de gallo salsa and avocado all atop riced cauliflower. Top with a little extra lime juice, some hot sauce and my homemade ranch dip for a seriously delicious and filling rice bowl!
How do I meal prep these Sheet Pan Shrimp Fajitas to take to work?
In a meal prep container, add the shrimp, veggies, and pair with corn, black beans, avocado, and pico de gallo salsa. I have cauliflower rice on the bottom of this container, so feel free to add this instead of taking tortillas.
Here are a few of my recipes that would go perfect with this shrimp fajita recipe:
I also have a tutorial at Genius Kitchen on How to Make Salsa
If you loved this delicious shrimp fajitas recipe, check out some of my other Tex-Mex recipes and ideas:
Here’s the recipe for these delicious Sheet Pan Shrimp Fajitas:
- 1 lb. large, raw shrimp, rinsed and tails removed
- 1 medium green bell pepper, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 1 medium red onion, thinly sliced (or 1/2 of large onion)
- Juice of 2 limes (about 1/4 cup of fresh juice)
- 2 Tbsp. Extra virgin olive oil
- 2 tsp. chili powder
- 1 1/2 tsp. cumin
- 1 tsp. smoked paprika
- 1 tsp. garlic salt
- 1/2 tsp. ground pepper
- Medium-sized flour or corn tortillas, sour cream, sliced avocados or guacamole, sliced jalapenos, pico de gallo salsa, shredded cheese or queso fresco.
- Preheat oven to 425 degrees.
- Slice all peppers and onions thinly. Place on a large sheet pan. Add the shrimp to the sheet pan. Drizzle ingredients with the fresh squeezed lime juice and olive oil.
- In a small bowl, combine the chili powder, cumin, paprika, garlic salt and pepper. Stir together and then sprinkle over the top of the coated vegetables and shrimp. Using your hands, toss all ingredients together until well coated. Spread into an even layer on the pan.
- Bake the fajita ingredients at 425 degrees for approximately 12 minutes. Shrimp will be white and pink, meaning it is cooked through.
- Remove from the oven and serve right away while warm with tortillas and your desired toppings.
Feel free to use regular paprika if you cannot find smoked paprika.
If using frozen shrimp, make sure the shrimp is completely thawed and tails removed before cooking.
Nutrition Information:Serving Size: 6 servings
Amount Per Serving: Calories: 53Total Fat: 5gSaturated Fat: 1gSodium: 187mgCarbohydrates: 2gSugar: 1g