Keto Shrimp Fajitas

Ingredients

  • Shrimp Fajita Ingredients:
    • 1 lb. large or x-large raw shrimp, peeled, deveined
    • 1 green pepper, deseeded, sliced
    • 1 red pepper, deseeded, sliced
    • 1 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 dried oregano
    • 1/4 tsp ground black pepper

Instructions

  1. Preheat Oven:
    • Preheat your oven to 425°F (220°C).
  2. Prepare Seasoning:
    • In a small mixing bowl, combine all seasoning ingredients. Stir until well combined.
  3. Prepare Shrimp:
    • If using raw shrimp, make sure they are peeled and deveined. Place the shrimp in a large ziplock bag. Pour the fajita seasonings over the shrimp in the bag. Seal the bag and shake until the shrimp is well coated.
  4. Prepare Vegetables:
    • Deseed and slice the peppers and onions.
  5. Bake Vegetables:
    • Line a large baking sheet with aluminum foil and spray with non-stick cooking spray. Place the sliced onion and bell peppers onto the prepared baking sheet.
    • Cook in the preheated oven for 20 minutes.
  6. Add Shrimp:
    • Remove vegetables from the oven and add the seasoned shrimp directly to the sheet pan, spreading them out evenly over the vegetables.
    • Place the baking sheet back in the oven and cook for an additional 7-10 minutes until the shrimp are cooked through and pink.
  7. Finish and Serve:
    • Remove from the oven and drizzle lime juice over the top, if desired.
    • Serve on top of a low-carb tortilla, over cauliflower rice, or as is.

Notes:

  • Substitutions:
    • You can substitute the shrimp for 1 pound of skinless, boneless chicken tenders for the same low-carb value. Increase the cooking time to 30 minutes or until the chicken is fully cooked.
  • Storage:
    • These shrimp fajitas can be stored in an airtight container in the fridge for 3-5 days or in the freezer for up to a month. To thaw, place in the fridge overnight and reheat in the microwave for 2-3 minutes.
  • Meal Prep:
    • This recipe can be divided into single-size serving containers along with 1 cup cauliflower rice for an easy meal prep meal. Add non-fat plain Greek yogurt or avocado for additional flavor and creaminess.

Nutrition Information (Per Serving):

  • Calories: 174
  • Total Fat: 6g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 252mg
  • Carbohydrates: 5g
  • Net Carbohydrates: 4g
  • Fiber: 1g
  • Sugar: 3g
  • Protein: 20g

Enjoy your keto-friendly Shrimp Fajitas!

Ingredients

  • Shrimp Fajita Ingredients:
    • 1 lb. large or x-large raw shrimp, peeled, deveined
    • 1 green pepper, deseeded, sliced
    • 1 red pepper, deseeded, sliced
    • 1 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 dried oregano
    • 1/4 tsp ground black pepper

Instructions

  1. Preheat Oven:
    • Preheat your oven to 425°F (220°C).
  2. Prepare Seasoning:
    • In a small mixing bowl, combine all seasoning ingredients. Stir until well combined.
  3. Prepare Shrimp:
    • If using raw shrimp, make sure they are peeled and deveined. Place the shrimp in a large ziplock bag. Pour the fajita seasonings over the shrimp in the bag. Seal the bag and shake until the shrimp is well coated.
  4. Prepare Vegetables:
    • Deseed and slice the peppers and onions.
  5. Bake Vegetables:
    • Line a large baking sheet with aluminum foil and spray with non-stick cooking spray. Place the sliced onion and bell peppers onto the prepared baking sheet.
    • Cook in the preheated oven for 20 minutes.
  6. Add Shrimp:
    • Remove vegetables from the oven and add the seasoned shrimp directly to the sheet pan, spreading them out evenly over the vegetables.
    • Place the baking sheet back in the oven and cook for an additional 7-10 minutes until the shrimp are cooked through and pink.
  7. Finish and Serve:
    • Remove from the oven and drizzle lime juice over the top, if desired.
    • Serve on top of a low-carb tortilla, over cauliflower rice, or as is.

Notes:

  • Substitutions:
    • You can substitute the shrimp for 1 pound of skinless, boneless chicken tenders for the same low-carb value. Increase the cooking time to 30 minutes or until the chicken is fully cooked.
  • Storage:
    • These shrimp fajitas can be stored in an airtight container in the fridge for 3-5 days or in the freezer for up to a month. To thaw, place in the fridge overnight and reheat in the microwave for 2-3 minutes.
  • Meal Prep:
    • This recipe can be divided into single-size serving containers along with 1 cup cauliflower rice for an easy meal prep meal. Add non-fat plain Greek yogurt or avocado for additional flavor and creaminess.

Nutrition Information (Per Serving):

  • Calories: 174
  • Total Fat: 6g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 252mg
  • Carbohydrates: 5g
  • Net Carbohydrates: 4g
  • Fiber: 1g
  • Sugar: 3g
  • Protein: 20g

Enjoy your keto-friendly Shrimp Fajitas!