Yield: 2
Sheet Pan Shrimp Fajita Bowls
With this deliciously simple fajita bowl, you won’t miss the tortillas. Cauliflower rice forms a healthy base for all the fajita ingredients, which are seasoned with tasty homemade Taco Seasoning. If desired, top this dish with chopped avocado or guacamole.
Prep Time
2 hours 54 minutes
Cook Time
20 minutes
Total Time
3 hours 14 minutes
Ingredients
- 1.5 tbsp olive oil
- 2.25 tsp taco seasoning, store bought or homemade
- 2/3 lb shrimp, peeled and deveined
- 2/3 red bell pepper, seeded and cut into strips
- 2/3 green bell pepper, seeded and cut into strips
- 2/3 yellow bell pepper, seeded and cut into strips
- 2/3 red onion, cut into strips
- 2 cups cauliflower rice
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- In a large bowl, mix the olive oil and about half of the taco seasoning. Add the shrimp to the bowl and toss to coat. Transfer the shrimp to a plate to marinate while the peppers cook.
- Put the peppers and onion in the bowl and toss with the remaining taco seasoning. Spread the peppers on the baking sheet, leaving space for the shrimp. Roast the peppers and onion for 10 minutes. Stir the peppers. Add the shrimp to the baking sheet and roast for another 10 minutes or until the shrimp is opaque.
- If the cauliflower rice isn’t precooked, steam it for 5 minutes while the peppers cook.
- Serve the peppers and shrimp mixture on top of the cauliflower rice.
Notes
STORAGE: Divide the cauliflower rice among 2-cup glass storage containers. Top with the fajita mixture. Refrigerate up to 3 days or freeze up to 3 months.
TIP:
Buy frozen or fresh ready-made cauliflower rice and store-bought taco seasoning.
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Calories: 305Total Fat: 12gSaturated Fat: 2gTrans Fat: 0.01gUnsaturated Fat: 9gCholesterol: 243mgSodium: 242mgCarbohydrates: 18gFiber: 6gSugar: 7gProtein: 35g
