One Pan Shrimp Fajitas #lunch #healthy

One Pan Shrimp Fajitas #lunch #healthy

Recently, I've been especially into attempting to make tasty dishes that can be made in only one pot or for this situation, one skillet. There's something uncommon about brisk and simple tidy up that truly draws in me to a formula. Shrimp fajitas dinner. On the off chance that I essentially overlook the salt in a couple of spots where the peppers, shrimp and cauliflower rice lie, she has an astonishing supper prepared to go.

I chose to combine the shrimp fajitas with some coconut cauliflower rice included with invigorating lime juice and cilantro. The matching is genuinely astonishing. On the off chance that you aren't into coconut/lime/cilantro, don't hesitate to just cook the cauliflower rice without anyone else's input. The fajitas have a lot of flavor to convey onto the rice without anyone else!

These shrimp fajitas are essentially an easy decision. They are so darn speedy and simple to make with colossal measures of flavor and mmmph, if you catch my drift! I can practically by and by assurance that your entire family will love the shrimp fajitas. On the off chance that you are cooking for minimal ones, make certain to go simple on the red pepper chips.

Also try our recipe Sheet Pan Steak Fajitas

One Pan Shrimp Fajitas #lunch #healthy

These shrimp fajitas are paleo, dairy free and Whole30. The creamy homemade ranch sauce on top really brings everything together, too!


  • 1 1/2 pounds extra large raw shrimp deveined and tails removed
  • 3 tablespoons avocado oil
  • 1 lime juiced
  • 6 garlic cloves minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cinnamon
  • red pepper flakes to taste

Peppers & Onions

  • 3 bell peppers ( 1 red, yellow & green) sliced
  • 1 yellow onion sliced
  • 1 1/2 tablespoons avocado oil
  • kosher salt to taste
  • black pepper to taste

Coconut Cauliflower Rice

  • 3 cups cauliflower riced
  • 1 tablespoon avocado oil
  • 1/4 teaspoon kosher salt
  • 1/4 cup canned coconut milk
  • 2 tablespoons lime juice
  • 1/3 cup cilantro finely chopped


  1. Preheat the oven to 450 degrees Fahrenheit and adjust the oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, combine all of the ingredients for the shrimp marinade. Whisk well with a fork and add shrimp. Combine thoroughly so the mixture is all over the shrimp. Set aside.
  3. Add onions and peppers in an even layer on the baking sheet. Add avocado oil and mix thoroughly so everything is coated. Toss with salt and pepper. Bake for 12-15 minutes until soft throughout. Remove from the oven. Move bell peppers and onions to one third of the baking tray (on the left or right side.)
  4. In a small bowl, combine all of the ingredients for the cauliflower rice together (except for the cilantro.) Taste for additional seasoning. Add cauliflower rice to the opposite side of the peppers and onions.
  5. Pour the shrimp and marinade into the center of the baking sheet. Place into the oven for another 10-12 minutes until shrimp have cooked through and look opaque. Remove from the oven and stir cilantro into cauliflower rice. Serve right away with drizzled paleo ranch dressing (SEE NOTES) or eat on its own. It is delicious either way!

Read more our recipe : Thai Pineapple Fried Rice

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