Zero Point Sheet Pan Shrimp Fajitas

5/5

These Zero Point Sheet Pan Shrimp Fajitas make for a quick and easy dinner-perfect for those busy weekday nights.

Author: thepounddropper.com

PREP TIME10 minutes

COOK TIME30 minutes

ADDITIONAL TIME25 minutes

TOTAL TIME1 hour 5 minutes

Ingredients

Shrimp Fajita Ingredients:

  • 1 lb. large or x-large cooked or raw shrimp, peeled, deveined
  • 1 green pepper, deseeded, sliced 
  • 1 red pepper, deseeded, sliced
  • 1 red yellow pepper, deseeded, sliced
  • 1 orange pepper, deseeded, sliced 
  • 1 small yellow onion, sliced 
  • 1/2 lime, juiced,optional

Fajita Seasoning Ingredients:

  • 2 tsp chili powder
  • 2 tsp garlic powder 
  • 1/2 tsp onion powder
  • 2 tsp paprika or smoked paprika
  • 1 tsp cumin 
  • 1/2 tsp salt 
  • 2 tsp oregano, dried
  • 1/4 tsp ground black pepper

Instructions

  1. Preheat oven to 425 degrees
  2. In a small mixing bowl combine all seasonings. Stir until well combined.
  3. Rinse the cooked shrimp and pull the tails off each shrimp.
  4. 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. 
  5. Deseed and slice the peppers and onions.
  6. Line a large baking sheet with aluminum foil. Spray the aluminum foil with non stick cooking spray. 
  7. Place the sliced onion and bell peppers onto the prepared baking sheet.
  8. Cook in the preheated oven oven for 30-35 minutes.
  9. 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.
  10. 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.
  11. Remove from oven. Stir gently to allow the seasoning to combine with vegetables and shrimp.
  12. Drizzle lime juice over the top, if desired.
  13. Serve on top of a low point tortilla, over rice, cauliflower rice, or as is.

Makes 4 ( 1 and 1/4 cup) servings

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