Sheet-Pan Shrimp Fajita Bowl

This sheet-pan shrimp fajita bowl brings all the sizzle of restaurant fajitas to a single pan, with none of the fuss. Smoky spiced shrimp and charred peppers roast together in minutes, then get piled over cauliflower rice for a bowl that delivers 34 grams of protein at just 330 calories. It's a standout among quick high-protein meals and naturally low in carbs.

Where the Protein Comes From

The star of this bowl is shrimp, one of the leanest, most protein-dense proteins you can cook with. A single serving provides roughly 32 to 34 grams of complete protein with very little fat, which is exactly why the calorie count stays so low while the protein stays high.

Unlike many fajita recipes loaded with cheese, sour cream, and tortillas, this version gets its richness from heart-healthy avocado and a splash of fresh lime. That keeps the fat moderate and the carbs in check while still feeling indulgent and satisfying.

Meal-Prep and Storage Notes

Sheet-pan dinners are made for meal prep. Store the roasted shrimp and peppers in an airtight container in the refrigerator for up to 3 days. Keep the cauliflower rice in separate containers and add the avocado fresh at serving time so it doesn't brown.

A note on reheating: shrimp can turn rubbery if overheated, so warm leftovers gently in the microwave at 50% power or quickly in a skillet just until heated through. For grab-and-go lunches, this bowl is also delicious served cold, almost like a shrimp fajita salad.

Serving Ideas

Build your bowl your way:

• Keep it low-carb over cauliflower rice or shredded lettuce
• Go heartier with brown rice, quinoa, or warm corn tortillas
• Top with pico de gallo, a dollop of Greek yogurt, or a sprinkle of cotija
• Add black beans for extra fiber and plant protein

A squeeze of extra lime and a handful of cilantro tie everything together. For more dinner ideas built around lean protein, explore our meal plans.

FAQ

How do I keep shrimp from overcooking on a sheet pan?
Add the shrimp partway through, after the peppers have already roasted for about 10 minutes. Shrimp only need 6 to 8 minutes at 425°F. Pull them as soon as they turn pink and opaque to keep them tender and juicy.

Can I use frozen shrimp?
Yes. Thaw frozen shrimp completely and pat them very dry before seasoning. Excess water will cause them to steam instead of roast, so drying them well is the key to good texture and flavor.

Is this shrimp fajita bowl keto-friendly?
Served over cauliflower rice and topped with avocado, this bowl is low enough in carbs to fit most low-carb and keto plans. Skip any added beans, rice, or tortillas to keep the net carbs at their lowest.

Ingredients

• 1.5 lbs large shrimp, peeled and deveined
• 2 bell peppers, sliced (any colors)
• 1 large red onion, sliced
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional)
• 1 lime, juiced
• 2 cups cooked cauliflower rice, for serving
• 1 avocado, sliced, for serving
• 1/4 cup chopped fresh cilantro, for garnish

Instructions

1. Preheat oven to 425°F and line a large sheet pan with parchment paper.
2. In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, salt, and cayenne.
3. On the sheet pan, toss the sliced bell peppers and onion with 1 tablespoon of olive oil and half of the spice mix.
4. Roast the vegetables for 10 minutes.
5. Meanwhile, toss the shrimp with the remaining olive oil and spice mix.
6. Add the shrimp to the sheet pan, spreading everything in a single layer, and roast for 6 to 8 more minutes until the shrimp are pink and opaque.
7. Squeeze fresh lime juice over the top and toss.
8. Divide cauliflower rice among 4 bowls, top with the shrimp and peppers, and finish with avocado and cilantro.