About
These tasty sheet pan shrimp are loaded with fajita spices and low carb veggies.
This is a great option to build upon for lunches, served alongside salad, with a portion of cauliflower rice or in a low carb wrap!
Ingredients
- 9 ounce jumbo cooked shrimp by wegmans
- 2 tablespoon olive oil
- 1 tablespoon, chopped cilantro
- 1 medium – 2 1/2" diameter x 2 3/4" green bell pepper
- 1 teaspoon gourmet collection smoked paprika by mccormick
- 1 teaspoon cumin, ground
- 1 teaspoon oregano, dried
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- ½ each – 2" diameter lime
- ½ medium – 2 1/2" diameter x 2 3/4" red bell peppers, raw
- ½ medium – 2 1/2" diameter x 2 3/4" yellow bell peppers, raw
- ¼ small red onion
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Finely slice the peppers and the onion and add to a mixing bowl along with half of each of the dried herbs and spices. Season with a little salt and pepper and toss to combine.
- Arrange the seasoned vegetables evenly across a sheet pan and drizzle over the olive oil. Toss to combine, coating the vegetables in the oil. Transfer to the oven to bake for 7 minutes until tender.
- Whilst the peppers are baking, add the shrimp to a mixing bowl with the remaining herbs and spices, the juice and zest from lime and a pinch of salt and pepper. Mix well to coat.
- Remove the peppers from the oven and add the shrimp to the tray, tossing with the vegetables. Return to the oven for a further 7-8 minutes or until the shrimp are piping hot through.
- Serve with sour cream and fresh chopped cilantro.
Nutrition Facts
- Servings: 4
- Calories: 145.3kcal/602.5kJ (per serving)
- Fat: 7.9g (per serving)
- Carbs: 5.8g (per serving)
- Protein: 14.5g (per serving)
