We’ve been on a strange schedule lately albeit one that at least lines up. Husband and I have work starting in the afternoon and don’t get home until at least 10pm or later. The good news is that we have our mornings together to hang out, get some things done and take our Meeko to the dog park. The bad news is that I have to spend a significant amount of time prepping our meals for the day otherwise we’re prone to spend money on poor food choices out and about.
Some days this is perfectly fine because as a chef, I love to cook and create. And then some days I just want to make something super quick so I can salvage the time I have to do the things I need to do.
Super quick nutrient dense meals are key during those days and so these sheet pan shrimp fajitas came in clutch this week. Even better is that because I was doing a Whole 7 where I cut out all grains, I was able to use some boston lettuce leaves to make a sufficient “tortilla” without sacrificing any flavor.
Sheet Pan Shrimp Fajitas
A quick, nutrient dense meal made with maximum flavor and minimal dishes to clean!
- 1 pound Uncooked Shrimp
- 1 medium Red onion, sliced thin
- 1 piece Green bell pepper, sliced thin
- 1 piece Red bell pepper, sliced thin
- 1/2 bunch Cilantro, rough chopped
- 1 piece Lime cut into wedges for juice
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp coriander
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 2 tbsp olive oil
- 1 pinch salt + pepper to taste
- Pre-heat oven to 450
- Slice bell pepper and onion into thin strips
- Add uncooked shrimp and toss in spices and olive oil
- Lay out mixture on one sheet pan in a single layer making sure everything is spread out
- Bake for 12-15 minutes or until shrimp is fully cooked through
- For charring and carmelization, broil for 3-5 minutes while watching the whole time
- Add lime juice and cilantro for garnish and flavoring
** Use boston, bibb or butter lettuce leaves for a grain free option
** Cooking time varies by oven. Keep an eye on it!