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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Preparation time

Hands-on:    15 minutes
Overall:     45 minutes

Nutritional values (per serving, about 225 g/ 8 oz)

Total Carbs	10.1	grams
Fiber	3	grams
Net Carbs	7.1	grams

Protein	23.2	grams
Fat	28.8	grams
of which Saturated	4.4	grams

Energy	384	kcal

Magnesium	51	mg (13% RDA)
Potassium	467	mg (24% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (24%), fat (69%)

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

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.
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).
Place the peppers in a bowl and add the red onion and garlic. Pour over half of the marinade. Toss to combine.
In another bowl combine the shrimp with the remaining marinade. Place in the fridge for at least 30 minutes or overnight.
Remove the peppers from the fridge. Place in a tray together with the marinade and bake for 10 minutes, tossing and rotating the tray halfway to ensure even cooking.
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.)
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.