Sheet Pan Shrimp Fajitas
Shrimp is easy to prepare and affordable, plus it’s packed with protein, iron, and the antioxidant selenium. This one-pan meal cooks up in minutes, and the leftovers make an awesome lunch the next day. Serve with warmed corn or flour tortillas, or over cooked rice.
PER SERVING 266 CALORIES 
TOTAL TIME 28 MINUTES 
GROCERIES 8 INGREDIENTS
Makes: 4 servings
Serving size: 1 ½ cups
2lb (1kg) large shrimp, peeled and deveined
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
1 medium red onion, sliced
1 tbsp olive oil
½ tsp kosher salt
1 tsp chili powder
Juice of ½ lime
- Preheat the oven to 425°F (220°C). Line a large sheet pan with aluminum foil.
- Place the shrimp, bell peppers, and onions on the prepared sheet pan. Drizzle with the olive oil and then sprinkle the kosher salt and chili powder over the top. Toss to coat.
- Bake for 15 minutes or until the shrimp are opaque.
- Remove from the oven and squeeze the fresh lime juice over the top. Allow to cool slightly before serving. Store in the fridge for up to 3 days.
{TIP}
If you like a little char on your fajitas, place under the broiler for 1 to 2 minutes before removing from the oven.
Per serving: 6g fat, 1g saturated fat, 3g carbohydrates, 48g protein