Sheet Pan Shrimp Fajitas
ChefRhonda PlataDifficultyBeginnerKeto shrimp fajitas are so easy and tasty you won't miss the tortillas, but if you like, scoop these into lettuce wraps. You can also make these by sauteing the shrimp and vegetables on the stove, but turning the oven to broil at the end of cooking is a quick and simple way to give the onions and peppers that slightly charred taste you get at your favorite Mexican-American restaurant.
Serving Size 6 oz shrimp
Servings 2
Net Carbs
- Amount Per Serving
- Calories 300
- % Daily Value *
- Total Fat 11g17%
- Total Carbohydrate 16g6%
- Dietary Fiber 4g16%
- Sugars 7g
- Protein 37g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 400ºF (200ºC).
Place the shrimp, peppers, and onion on a large baking sheet. Season with oil and taco seasoning and mix until the shrimp and veggies are well coated. Arrange into a single layer.
Bake for six to eight minutes or until the shrimp are cooked through.
Remove the pan from the oven and turn the oven to broil. Remove the shrimp from the pan and set aside. Broil the peppers and onions for three to four minutes or until slightly charred.
Add the shrimp back to the pan and drizzle with lime juice. Season with salt if needed. Enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 400ºF (200ºC).
Place the shrimp, peppers, and onion on a large baking sheet. Season with oil and taco seasoning and mix until the shrimp and veggies are well coated. Arrange into a single layer.
Bake for six to eight minutes or until the shrimp are cooked through.
Remove the pan from the oven and turn the oven to broil. Remove the shrimp from the pan and set aside. Broil the peppers and onions for three to four minutes or until slightly charred.
Add the shrimp back to the pan and drizzle with lime juice. Season with salt if needed. Enjoy!
