These Zero Point Sheet Pan Shrimp Fajitas make for a quick and easy dinner-perfect for those busy weekday nights.
PREP TIME10 minutes
COOK TIME30 minutes
ADDITIONAL TIME25 minutes
TOTAL TIME1 hour 5 minutes
Ingredients:
Shrimp Fajita Ingredients:
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1 lb. large or x-large cooked or raw shrimp, peeled, deveined
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1 green pepper, deseeded, sliced
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1 red pepper, deseeded, sliced
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1 red yellow pepper, deseeded, sliced
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1 orange pepper, deseeded, sliced
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1 small yellow onion, sliced
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1/2 lime, juiced,optional
Fajita Seasoning Ingredients:
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2 tsp chili powder
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2 tsp garlic powder
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1/2 tsp onion powder
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2 tsp paprika or smoked paprika
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1 tsp cumin
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1/2 tsp salt
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2 tsp oregano, dried
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1/4 tsp ground black pepper
Instructions
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Preheat oven to 425 degrees
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In a small mixing bowl combine all seasonings. Stir until well combined.
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Rinse the cooked shrimp and pull the tails off each shrimp.
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Place shrimp inside of a large zip lock bag. Pour fajita seasonings over the shrimp in the large zip lock bag. Seal bag and shake all ingredients together until the shrimp is well coated.
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Deseed and slice the peppers and onions.
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Line a large baking sheet with aluminum foil. Spray the aluminum foil with non stick cooking spray.
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Place the sliced onion and bell peppers onto the prepared baking sheet.
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Cook in the preheated oven oven for 30-35 minutes.
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Remove vegetables from oven and add the shrimp directly to the sheet pan with the vegetables. Spreading the shrimp out evenly over the all the vegetables.
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Place the baking sheet back in the oven for another 7-10 more minutes if using cooked shrimp. If using raw shrimp-increase the cooking time to 15-20 minutes to ensure they are full cooked.
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Remove from oven. Stir gently to allow the seasoning to combine with vegetables and shrimp.
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Drizzle lime juice over the top, if desired.
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Serve on top of a low point tortilla, over rice, cauliflower rice, or as is.
Makes 4 ( 1 and 1/4 cup) servings