Shrimp Fajita Sheet Pan Dinner

Shrimp Fajita Sheet Pan Dinner

These shrimp fajita and peppers are a super yummy option for your weekly meal prep. They’re quick and healthy and because you cook everything all on one sheet pan, there’s minimal mess too! I love Mexican food because it’s easy to make, full of flavor and all the while can be kept very lean. You can also easily add ingredients on – like choosing to serve with tortillas or guacamole if you need more carbs and fat – or just keep it simple and lean. This family recipe really caters for all and removes any concern about trying to hit your macros.

We often find ourselves getting stuck in a bit of a routine with our diets. So every now and again we do a little self-experimentation to see how we feel when we refocus our efforts on varying our nutrition. Jason has recently been experimenting with a pescatarian diet – well strictly speaking it’s been more of an ovo-lacto vegetarian diet as he’s been supplementing his protein sources with eggs and a minimal amount of dairy. His primary source of protein has been fish and shellfish, so we’ve been eating A LOT of salmon, tuna and shrimp. Those just happen to be our favorite kinds of seafood. Jason is – how should I put this delicately? – umm I guess lacking confidence in the kitchen. Yes that’s it, he lacks culinary confidence! So I’ve been trying to teach him some easy ways that he can fend for himself when I haven’t done any meal prep or simply haven’t been around. Enter this shrimp fajita sheet pan dinner!

 

Shrimp Fajitas Sheet Pan Dinner
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Shrimp Fajita Sheet Pan Dinner

These shrimp fajita and peppers are a super yummy option for your weekly meal prep. You cook everything all on one sheet pan so there's minimal mess too! 
Prep Time10 mins
Cook Time25 mins
Course: Dinner
Cuisine: Mexican
Keyword: shrimp fajita
Servings: 4 People
Calories: 166kcal
Author: Roz

Ingredients

  • 1 lb shrimp
  • 1/2 cup onion sliced
  • 3 red bell peppers sliced
  • 3 cloves garlic
  • 1 1/2 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 3/4 tsp sea salt
  • 1/2 tsp black pepper ground

Instructions

  • Preheat oven to 425°F. Toss sliced peppers and onion with garlic, 1/2 tsp salt, pepper & 1 tablespoon olive oil. Add to sheet pan and bake for 10 minutes.
  • In the meantime, toss shrimp with remaining 1/2 tbsp oil, chili powder, cumin, onion powder and 1/4 tsp salt.
  • Remove onions and peppers from oven. Toss and move to one side of the pan. Place shrimp on the other side of the pan and return to the oven. Bake for another 10 minutes or until shrimp are cooked through.
  • Serve warm with tortillas and any other toppings you love!

Notes

Note the tortillas are not included in the nutrition information.

Nutrition

Serving: 1g | Calories: 166kcal | Carbohydrates: 10g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 173mg | Sodium: 843mg | Potassium: 316mg | Fiber: 3g | Sugar: 6g | Vitamin A: 199% | Vitamin C: 164% | Calcium: 22% | Iron: 17%

Shrimp Fajitas sheet pan

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