These One Pan Shrimp Fajita Bowls Recipes

THESE ONE-PAN SHRIMP FAJITA BOWLS RECIPE

These One-Pan Shrimp Fajita Bowls Recipe image

Provided by charlotteh371

Number Of Ingredients 17

Ingredients

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★★★★★
5 from 3 reviews
INGREDIENTS
1 ¼ lb. raw shrimp, deveined and tails removed
3 small bell peppers, any color, thinly sliced
1 small yellow onion, thinly sliced
2 Tbsp. avocado oil, divided (may substitute olive oil)
½ tsp. chili powder
¼ tsp. smoked paprika
¼ tsp. garlic powder
¼ tsp. ground cumin
¼ tsp. salt
⅛ tsp. black pepper
16 ounces riced cauliflower (about 1 small head)
¼ cup Tessemae's Habanero Ranch Dressing
Fresh cilantro, guacamole and lime wedges for serving

Steps:

INSTRUCTIONS Preheat oven to 400ºF. Line a large rimmed baking sheet with parchment paper. Mix seasonings (chili powder through black pepper) in a small bowl. Remove and set aside ½ tsp. of seasoning mix. Place thinly sliced peppers and onions onto one end of the baking sheet. Add 1 Tbsp. oil plus seasonings and toss well to coat. On the other end of the pan, add riced cauliflower. Toss with remaining 1 Tbsp. of oil. Place baking sheet in preheated oven and bake for 15 minutes, stirring halfway through (stir them both, but not together). After 15 minutes, remove baking sheet from oven. Arrange shrimp in the center of the pan in a somewhat single layer to promote more even cooking of the shrimp. Sprinkle shrimp with reserved ½ tsp. of seasoning. Return pan to the oven and bake an additional 10 minutes, stirring the shrimp if needed to ensure they're all cooked through (i.e. pink and no longer opaque). Remove pan from the oven. Season riced cauliflower with salt and pepper to taste. To serve, divide cauliflower rice among 4 serving bowls. Top with pepper and onion mixture and shrimp. Drizzle with Tessemae's Habanero Ranch Dressing. Sprinkle with fresh cilantro and serve with guacamole and fresh lime wedges.

SHEET-PAN SHRIMP FAJITAS

Sheet-Pan Shrimp Fajitas image

I love easy weeknight dinners like this. These sheet-pan shrimp fajitas come together so quickly and are customizable with your favorite toppings. -Carla Hubl, Hastings, Nebraska

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1 each medium green, sweet red and yellow peppers, cut into 1/2-inch strips
1 sweet onion, cut into 1/2-inch strips
2 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
12 corn tortillas (6 inches), warmed
Optional: Lime wedges, crema, fresh cilantro and sliced avocado

Steps:

Preheat oven to 425°. In a large bowl, combine shrimp, peppers, onion and garlic. Drizzle with oil; sprinkle with chili powder, cumin and salt. Toss to coat. Spread evenly between 2 greased 15x10x1-in. baking pans., Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler., Broil shrimp mixture, 1 pan at a time, 3-4 in. from heat until vegetables are lightly browned and shrimp turn pink, 4-5 minutes. Serve in tortillas with toppings as desired.

Nutrition Facts : Calories 280 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 484mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges

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