Sheet Pan Shrimp Fajita Bowl
Ingredients
The main ingredients
-
1 ¼
lb.
raw shrimp, deveined and tails removed
-
3
small
bell peppers, any color, thinly sliced
-
1
small
yellow onion, thinly sliced
-
16
oz.
riced cauliflower
The seasoning and oil
-
2
tablespoons
avocado oil or olive oil, divided
-
½
teaspoon
chili powder
-
¼
teaspoon
smoked paprika
-
¼
teaspoon
garlic powder
-
¼
teaspoon
ground cumin
-
¼
teaspoon
fine salt
-
⅛
teaspoon
black pepper
The toppings
-
¼
cup
Homemade Paleo Ranch Dressing or ranch of choice mixed with juice of ½ lime + a pinch of chipotle pepper powder
-
to taste
fresh cilantro
-
to taste
guacamole
-
to taste
lime wedges
Instructions
- Preheat the oven to 400ºF.
- Line a large rimmed baking sheet with parchment paper.
- In a small bowl, combine the chili powder, paprika, garlic powder, cumin, salt, and pepper. Set aside ½ teaspoon of the seasoning mix.
- Place sliced peppers and onions on one end of the baking sheet, drizzle with 1 tablespoon of oil and the seasoning mix, then toss to coat.
- On the other end of the pan, add riced cauliflower and toss with the remaining 1 tablespoon of oil.
- Bake in the preheated oven for 15 minutes, stirring halfway through.
- While the vegetables bake, prepare the chipotle ranch dressing if using.
- After 15 minutes, remove the baking sheet and arrange the shrimp in the center, sprinkling with the reserved seasoning mix.
- Return to the oven and bake for an additional 10 minutes, stirring the shrimp if needed.
- Once done, season the riced cauliflower with salt and pepper to taste.
- To serve, divide the cauliflower rice among bowls, top with the pepper and onion mixture and shrimp, and drizzle with ranch dressing if desired.
Nutrition Facts (estimated)
Servings
4
Calories
343
Total fat
18g
Total carbohydrates
18g
Total protein
23g
Sodium
511mg
Cholesterol
mg
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