Sheet Pan Shrimp
Fajita Bowls
Easy, simple, and delicious — everything you need for a busy weeknight. Seasoned shrimp and colorful peppers roasted on one pan, served over crispy cauliflower rice with your favorite toppings.
- 12 oz shrimp, thawed
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow onion
- 1 pkg fajita seasoning
- ⅓ cup water
- 1 bag frozen riced cauliflower
- 1 can black beans, drained
- — toppings of choice (cilantro, cheese, jalapeños, salsa, etc.)
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1
Marinate the shrimp
Mix fajita seasoning with ⅓ cup of water. Add to thawed shrimp and toss to coat. Let marinate for at least 1 hour, or overnight for best flavor.
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2
Preheat & prep
Preheat oven to 400°F. Slice bell peppers and onion into thin strips.
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3
Build the sheet pan
Combine sliced peppers and onion with the marinated shrimp. Spread everything evenly on a sheet pan in a single layer.
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4
Roast
Place the sheet pan in the oven and roast for 15 minutes, until the shrimp are cooked through and the vegetables are tender with slightly caramelized edges.
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5
Prepare the cauliflower rice
Steam the frozen riced cauliflower in the microwave according to package directions. For crispy cauliflower rice, transfer to a hot skillet lightly sprayed with non-stick spray and cook, tossing occasionally, until golden.
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6
Assemble & serve
Spoon cauliflower rice into bowls. Top with the shrimp and pepper mixture, black beans, and any toppings you like — cilantro, cheese, jalapeños, and salsa are all great choices.
- Skip the skillet: No need to crisp the cauliflower rice if you want minimal cleanup — straight from the microwave works great.
- Swap the protein: This works equally well with chicken, steak, or pork. Just make sure your protein is cooked through before serving.
- Lower carb option: Skip the black beans to drop the carb count to around 11g per serving.
- Meal prep friendly: Make a double batch and store in portioned containers for easy lunches all week.