One Pan Shrimp Fajitas
I've got a one pan shrimp fajitas recipe that is going to blow your mind and make your belly oh so happy. These shrimp fajitas are paleo, dairy free and Whole30. The creamy homemade ranch sauce on top really brings everything together, too!
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
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.
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.
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.)
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.
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!
Calories: 449kcal | Carbohydrates: 17g | Protein: 38g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 429mg | Sodium: 2084mg | Potassium: 663mg | Fiber: 5g | Sugar: 7g | Calcium: 289mg