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Get ready to tantalize your taste buds with the incredible flavors of Keto sheet pan shrimp fajitas! In just under 25 minutes, you can treat yourself to a mouthwatering one-pan Mexican dish without any guilt about carbs. It’s the perfect recipe for an amazing fajita night that you won’t want to miss!
Introducing the quickest and easiest shrimp fajitas recipe! Imagine everything baked on a single sheet in the oven – it’s a game-changer! I absolutely love fajitas, and while I usually grill or pan-fry the shrimp, this pan-roasted version is a total game-changer. Roasting everything on a single sheet pan in the oven makes this meal super quick and easy! Just coat the shrimp in a homemade fajita seasoning, toss them with slices of peppers and onions in some oil, then roast it all on a sheet pan in the oven. It’s seriously that simple!
TABLE OF CONTENTS
Keto Sheet pan Shrimp Fajitas Ingredients
- Shrimp – When preparing shrimp fajitas, I thaw my frozen shrimp. It’s essential to make sure the shrimp is peeled and deveined, and that the tails have been removed. I typically opt for large or extra-large(jumbo) shrimp for a heartier bite.
Thawing Frozen raw shrimp:
- Overnight: Place the frozen shrimp in a bowl or sealed bag in the fridge for up to 24 hours. To prevent drips, you can put the bag on a rimmed baking sheet or in a bowl.
- In cold water: Put the frozen shrimp in a sealed bag and submerge it in cold water for 10–45 minutes, depending on the shrimp’s size. You can place a plate or lid over the bag to keep the shrimp submerged. After thawing, you can pat the shrimp dry with a paper towel
SPICES
- Chili Powder– Chili powder is aromatic and savory, and is made from ground chile peppers.
- Paprika – I used smoked paprika. Smoked paprika has a round, smoky, woodsy, spicy flavor, but regular paprika can be used.
- Garlic powder– Fresh minced garlic clove can be used instead of powder.
- Onion powder
- Cumin – Ground cumin enhances the flavor of the shrimp and veggies.
- Salt & Pepper
COOKING OIL
- Olive oil, or avocado oil
VEGGIES
- Bell Peppers – I used 3 different colors of bell peppers
- Onions – White onion sliced
- Lime
Tortillas
- Keto-certified tortillas like Mission Zero Net Carbs, or Guerrero Zero Net Carbs
Optional TOPPINGS
Guacamole, pickled jalapeños, sour cream, spicy pickled red onions, or chopped cilantro
How to Make Sheet Pan Shrimp Fajitas
- Add the shrimp and vegetables to a sheet pan and drizzle liberally with olive oil.
- Mix the spices and sprinkle evenly over the shrimp and vegetables, then toss to coat.
- Bake for 8 minutes.
- After baking the dish for 8 minutes, you should then switch on the broiler and continue cooking for an additional 2 minutes. This will help to achieve a slightly charred effect on the peppers and shrimp.
Get ready to experience an explosion of flavors when you serve your sizzling shrimp fajitas! Squeeze those zesty fresh lime wedges right on top and heat those tortillas for a mouthwatering meal that’s quick, fast, and oh-so-delicious!
Shrimp Fajita rice bowl option
- Rice Bowl: Get ready to indulge in a flavorful meal! Serve up some mouthwatering shrimp fajitas in a rice bowl, with keto cilantro lime rice made from cauliflower. Don’t forget to top it off with your favorite fixings such as creamy avocado slices, tangy pickled jalapeños, or a generous dollop of guacamole. Enjoy!
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Storing And Reheating Tips
If you have leftover shrimp fajitas, the great thing is that you can easily reheat them and customize the toppings for a fresh and exciting flavor. Here are some tips on how to store them:
- Pop them into an airtight container and stow them in the fridge. They’ll stay fresh for up to 4 days.
- When you’re ready to enjoy your delicious fajitas again, simply pop them in the microwave for a minute or until they’re nice and warm. It’s the perfect way to bring back that fresh-off-the-grill flavor!
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Keto Sheet Pan Shrimp Fajitas
Equipment
Ingredients
- 2 lbs. raw shrimp, XL or jumbo size thaw, peeled and deveined
- 1/4 cup olive oil
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Mexican oregano (optional)
- ¼ tsp black pepper
- ½ tsp sea salt, or kosher
- 3 bell peppers rinsed, and sliced
- 1 onion sliced
- 2 limes cut into wedges
Instructions
- Add the shrimp and vegetables to a sheet pan and drizzle liberally with olive oil.
- Mix the spices and sprinkle evenly over the shrimp and vegetables, then toss to coat. Bake for 8 minutes.
- After baking the dish for 8 minutes, you should then switch on the broiler and continue cooking for an additional 2 minutes. This will help to achieve a slightly charred effect on the peppers and shrimp.
- Drizzle the freshly squeezed lime juice over the sizzling fajitas to infuse them with bright and tangy citrus flavor.
Nutrition
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