Diet

Sheet Pan Shrimp Fajita Bowl (Easy & Low Carb)

This Sheet Pan Shrimp Fajita Bowl are a game-changer for busy weeknights! In just 40 minutes, you’ll have a flavorful and colorful dinner on the table that everyone is sure to love.

The flavors you crave delivered fast and fresh

Put away the skillet and skip the marinade, our fast and fresh take on a shrimp fajita recipe requires just one sheet pan and it’s loaded with antioxidant-rich, colorful vegetables.

Prefer chicken fajitas? Try our One-Pan Chicken Fajita Bake

Sheet Pan Shrimp Fajita Bowl (Easy & Low Carb)

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Close up view of shrimp fajita bowls topped with homemade ranch dressing.

Ingredients for Shrimp Fajita Bowls:

  • Raw shrimp – Be sure to use raw shrimp for these sheet pan shrimp fajitas. Using cooked, frozen shrimp will result in dry-overcooked shrimp and a less than optimal outcome
  • Bell peppers – We like a mix of red, yellow, orange, and/or green but really, any color will do!
  • Riced cauliflower
  • Onion
  • Oil – Avocado oil or olive oil will work great in this Mexican-inspired dish
  • Chili powder
  • Smoked paprika
  • Garlic powder
  • Ground cumin
  • Fine salt and black pepper to taste
  • Toppings: fresh cilantro, guacamole and lime wedges. A sprinkle of cheese and some pico de gallo are also a delicious additions!

See our How to Make Cauliflower recipe and tutorial here if you’re new to making your own.

How to make these fajita bowls

  1. Preheat the oven to 400ºF.
  2. Line a large rimmed baking sheet with parchment paper.
  3. In a small bowl, combine the chili powder, paprika, garlic powder, cumin, salt and pepper. Remove and set aside ½ teaspoon of the seasoning mix.
  4. Place thinly sliced peppers and onions onto one end of the baking sheet. Drizzle with 1 tablespoon oil plus the seasoning mix and toss well to coat.
  5. On the other end of the pan, add riced cauliflower. Toss with the remaining 1 tablespoon of oil.
  6. Place the baking sheet in the preheated oven and bake for 15 minutes, stirring halfway through (stir them both, but don’t stir them together).
  7. While the vegetables bake, make the homemade chipotle ranch dressing, if using by adding the juice of 1/2 lime and a pinch of chipotle powder to our Homemade Paleo Ranch Dressing. Or substitute your favorite store-bought ranch dressing.
  8. After 15 minutes, remove the baking sheet from oven. Arrange the shrimp in the center of the pan in a somewhat single layer to promote more even cooking of the shrimp. Sprinkle the shrimp with reserved ½ teaspoon of seasoning mix.
  9. Return the pan to the oven and bake an additional 10 minutes, stirring the shrimp if needed to ensure they’re all cooked through (i.e. pink and no longer opaque).
  10. Remove the pan from the oven. Season the riced cauliflower with salt and pepper to taste.
  11. To serve, divide the cauliflower rice among 4 serving bowls. Top with the pepper and onion mixture and shrimp.
  12. Drizzle with Chipotle Ranch Dressing, if desired. Sprinkle with fresh cilantro and serve with guacamole, fresh lime wedges, and/or salsa or pico de gallo for serving.
  13. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
A spoon hovering over a bowl filled with sheet pan shrimp fajitas drizzling homemade ranch dressing over the pink shrimp.

Sheet Pan Shrimp Fajita Bowl FAQ

  • Are shrimp fajitas healthy? Absolutely! Our sheet pan shrimp fajitas recipe is packed with colorful veggies and lean protein and naturally lower in carbohydrates. They also feature a homemade fajita seasoning that’s free of sugar and fillers.
  • Can these shrimp fajitas be prepped ahead? Yes! You can definitely prep this sheet pan shrimp fajita bowl recipe ahead. You can either prep everything up the point of cooking or make the recipe entirely to reheat and eat when you are ready.
    • To prep to the point of cooking, slice the peppers and onions and store them in and air-tight container in the refrigerator for up to 3 days. Combine the spices and store in a covered container in the pantry until ready to use. If your shrimp is frozen, remove the shrimp from the freezer and place in the refrigerator to thaw overnight.
    • To prep for a reheat and eat meal, prepare the recipe as written reserving the chipotle ranch dressing, fresh cilantro, and lime wedges for serving. Store in an airtight container in the refrigerator for up to 4 days. We love these divided 2-compartment glass containers for meals because they can go from fridge to microwave or oven.
  • Can I make these shrimp fajitas with rice instead of cauliflower rice? You definitely can but you’ll just need to skip adding the riced cauliflower to the baking sheet and just cook the vegetable (bell peppers and onions) and shrimp. Then serve with your rice of choice. We love this Instant Pot Brown Rice or this Instant Pot Jasmine Rice for perfectly cooked rice every time!
  • Can I freeze my sheet pan shrimp fajita bowl? You can! Freezing it will not affect the flavor but since the shrimp and veggies are somewhat delicate the texture will be a little softer. It’s not a deal-breaker if you’re looking for fast, easy and delicious but if you prefer a freshly-prepared meal, we suggest you skip the freezing part.
    • To freeze, allow the shrimp, vegetables, and cauliflower rice to cool then transfer to a freezer-safe container with lid and place in the refrigerator until completely chilled. Then transfer the container to the freezer until ready to use. To reheat, we recommend thawing overnight in the refrigerator then reheating in the microwave for 2 minutes or until heated through.
  • How do you serve and eat fajitas? Normally, shrimp fajitas are served with side of warm corn tortillas or flour tortillas which you load up with the shrimp and vegetable mixture then top with guacamole, salsa, and cheese. Our sheet pan shrimp fajita bowl, however, includes cauliflower rice right on the pan and are meant to be served as a bowl sans tortillas. Try them with your favorite fajita toppings and a generous squeeze of fresh lime juice for a fresh take on a restaurant favorite.
Sheet pan shrimp fajita bowls served in shallow bowl topped with seasoned shrimp and drizzled with ranch

More Mexican-Inspired Dishes You’ll Love

Close up view of sheet pan shrimp fajitas served in a bowl topped with sauce.

Recipe

Sheet Pan Shrimp Fajita Bowls (Whole30)



A lighter take on traditional fajitas, this Shrimp Fajita Bowl is made with cauliflower rice, a mix of colorful peppers, and all the fajita spices to make a mouthwatering dinner bowl. 




Prep: 15 min.Cook: 25 min.Total: 40 min.




Servings: Serves 4


Ingredients

  • 1 ¼ lb. raw shrimp, deveined and tails removed
  • 3 small bell peppers, any color, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 2 tablespoons avocado oil or olive oil, divided
  • ½ teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon fine salt
  • ⅛ teaspoon black pepper
  • 16 ounces riced cauliflower (about 1 small head)
  • ¼ cup Homemade Paleo Ranch Dressing  mixed with juice of ½ lime + a pinch of chipotle pepper powder*
  • Fresh cilantro, guacamole and lime wedges for serving


Instructions



  1. Preheat oven to 400ºF.
  2. Line a large rimmed baking sheet with parchment paper.
  3. In a small bowl, combine the chili powder, paprika, garlic powder, cumin, salt and pepper. Remove and set aside ½ teaspoon of the seasoning mix.
  4. Place thinly sliced peppers and onions onto one end of the baking sheet. Drizzle with 1 tablespoon oil plus the seasoning mix and toss well to coat.
  5. On the other end of the pan, add riced cauliflower. Toss with the remaining 1 tablespoon of oil.
  6. Place the baking sheet in the preheated oven and bake for 15 minutes, stirring halfway through (stir them both, but don’t stir them together).
  7. While the vegetables bake, make the homemade chipotle ranch dressing, if using by adding the juice of 1/2 lime and a pinch of chipotle powder to our Homemade Paleo Ranch Dressing. Or substitute your favorite store-bought ranch dressing.
  8. After 15 minutes, remove the baking sheet from oven. Arrange the shrimp in the center of the pan in a somewhat single layer to promote more even cooking of the shrimp. Sprinkle the shrimp with reserved ½ teaspoon of seasoning mix.
  9. Return the pan to the oven and bake an additional 10 minutes, stirring the shrimp if needed to ensure they’re all cooked through (i.e. pink and no longer opaque).
  10. Remove the pan from the oven. Season the riced cauliflower with salt and pepper to taste.
  11. To serve, divide the cauliflower rice among 4 serving bowls. Top with the pepper and onion mixture and shrimp.
  12. Drizzle with Chipotle Ranch Dressing, if desired. Sprinkle with fresh cilantro and serve with guacamole, fresh lime wedges, and/or salsa or pico de gallo for serving.
  13. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

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Notes

*For a dairy-based version, try our Healthy Ranch Dressing. May also substitute your favorite store-bought ranch dressing. 

Nutrition Information

  • Serving Size: ¼ recipe
  • Calories: 343
  • Fat: 18g
  • Sodium: 511mg
  • Carbohydrate: 18g
  • (Fiber: 6g
  • Sugar: 8g)
  • Protein: 23g

Dietary

© The Real Food Dietitians

Overhead view of sheet pan shrimp fajita bowls served on a shallow bowl topped with pink shrimp and sprinkled with fresh cilantro.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House


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