Keto Sheet Pan Shrimp Fajitas

You will love this Mexican inspired tray bake. It's the perfect keto dinner for busy weeknights and lazy Sundays.

This Shrimp Fajita Sheet Pan a simplified version of my Low-Carb Chicken Fajita Bowls but we are using shrimp instead of chicken and baking everything in one tray for simplicity and minimum clean up.

You can serve this easy keto dinner with sour cream, lime wedges, cilantro and some sliced avocado for healthy fats and extra potassium.

Craving tortillas? You can serve this meal with our Keto Tortillas or Nut-Free Keto Tortillas!

Want to swap chicken for shrimp, add avocado or serve this sheet pan dinner with some keto tortillas? You can make any of these customizations directly in our KetoDiet App by creating a new custom meal based on any of our 1.7K recipes. Our app will automatically recalculate all macros and a new shipping list can be created so you can buy what you need to make your meal!

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• Easy Low-Carb Feta Tray Bake
• Low-Carb Moroccan Fish One Tray Bake

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Step-by-step

1. To make the marinade, juice the lime and place in a small bowl together with the spices (chile powder, cumin, salt and pepper) and olive oil. Whisk to combine — the mixture will thicken.

2. Peel and slice the onion and slice the bell peppers. Mince the garlic. You can use one green bell pepper plus three other bell peppers (red, yellow and/or orange).

3. Place the peppers in a bowl and add the red onion and garlic. Pour over half of the marinade. Toss to combine.

   

4. In another bowl combine the shrimp with the remaining marinade. Place in the fridge for at least 30 minutes or overnight.

   

5. Remove the peppers from the fridge. Place in a tray together with the marinade and bake at 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional) for 10 minutes, tossing and rotating the tray halfway to ensure even cooking.

   

6. After 10 minutes, turn on the broiler, add the marinated shrimp and cook on high for another 5 to 8 minutes. (You will have some marinade left from the prawns. Do not pour it into the tray as it would make the meal too watery.)

7. Remove from the oven and set aside to cool for 5 minutes before serving. Optionally, serve with lime wedges, cilantro (or parsley), sour cream and/or Keto Tortillas. Store in the fridge for up to 3 days.

   

Recipe

Keto Sheet Pan Shrimp Fajitas

★★★★★4.6 (7 ratings)

This low-carb shrimp fajita sheet pan is the perfect dinner for busy weeknights. It requires very little prep ...

Hands on

15m

Overall

45m

Servings

4

7.1 g

Net carbs

23.2 g

Protein

28.8 g

Fat

384

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 4 servings

• ¹/₂ cup extra virgin olive oil (120 ml/ 4 fl oz)
• 2 tbsp fresh lime juice (30 ml)
• 1 tsp chile powder, or to taste (chipotle for hot, ancho for mild)
• 1 tsp ground cumin
• 2 cloves garlic, minced
• 1 tsp sea salt
• ¹/₂ tsp ground black pepper
• ¹/₂ medium red onion, sliced (50 g/ 1.8 oz)
• 1 medium green bell pepper (120 g/ 4.2 oz)
• 1 medium red bell pepper (120 g/ 4.2 oz)
• 2 medium yellow and/or orange bell peppers (340 g/ 12 oz)
• 600 g raw shrimp/prawns, deveined (1.3 lb)
• Optional: sour cream, lime wedges and fresh cilantro or parsley to serve

Instructions

1. To make the marinade, juice the lime and place in a small bowl together with the spices (chile powder, cumin, salt and pepper) and olive oil. Whisk to combine — the mixture will thicken.

2. Peel and slice the onion and slice the bell peppers. Mince the garlic. You can use one green bell pepper plus three other bell peppers (red, yellow and/or orange).

3. Place the peppers in a bowl and add the red onion and garlic. Pour over half of the marinade. Toss to combine.

4. In another bowl combine the shrimp with the remaining marinade. Place in the fridge for at least 30 minutes or overnight.

5. Remove the peppers from the fridge. Place in a tray together with the marinade and bake at 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional) for 10 minutes, tossing and rotating the tray halfway to ensure even cooking.

6. After 10 minutes, turn on the broiler, add the marinated shrimp and cook on high for another 5 to 8 minutes. (You will have some marinade left from the prawns. Do not pour it into the tray as it would make the meal too watery.)

7. Remove from the oven and set aside to cool for 5 minutes before serving. Optionally, serve with lime wedges, cilantro (or parsley), sour cream and/or Keto Tortillas. Store in the fridge for up to 3 days.

Nutrition per serving, about 225 g/ 8 oz

Carbs 7%Protein 24%Fat 69% of calories

Net carbs

7.1 g

Total carbs

10.1 g

Fiber

3 g

Sugars

5.3 g

Protein

23.2 g

Fat

28.8 g

Saturated fat

4.4 g

Calories

384 kcal

Sodium

1,456 mg · 63.3% RDA

Magnesium

51 mg · 12.7% RDA

Potassium

467 mg · 23.3% EMR

Nutrition by ingredient

Per about 225 g/ 8 oz	Net carbs	Protein	Fat	kcal
Olive oil, extra virgin	0 g	0 g	27 g	239
Lime juice, fresh	0.5 g	0 g	0 g	2
Chile (chili) powder, spices (ancho, chipotle, Mexican chile powder)	0.1 g	0.1 g	0.1 g	2
Cumin, ground	0.2 g	0.1 g	0.1 g	2
Garlic, fresh	0.5 g	0.1 g	0 g	2
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	1
Onion, red, fresh	0.8 g	0.2 g	0 g	5
Peppers, green bell, fresh	0.9 g	0.3 g	0.1 g	6
Peppers, red bell, fresh	1.2 g	0.3 g	0.1 g	9
Peppers, orange bell, fresh	1.2 g	0.3 g	0.1 g	9
Peppers, yellow bell, fresh	1.2 g	0.3 g	0.1 g	9
Prawns, shrimp (raw, peeled)	0.6 g	21.6 g	1.2 g	99
Total	7.1 g	23.2 g	28.8 g	384

Serving size about 225 g/ 8 oz

• Gluten free
• Dairy free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Beef free
• Pescatarian