Beyond Your Scale

Sheet Pan Shrimp Fajitas
20 minutes
 Shrimp (deveined, peeled, tails
removed)
 Red Bell Pepper (thinly sliced)
 Green Bell Pepper (thinly sliced)
 Red Onion (thinly sliced)
 Extra Virgin Olive Oil
 Taco Seasoning
 Lime (juiced)
300
11g
Saturated
2g
16g
Fiber
4g
37g
 Refrigerate in an airtight container for up to two days.
 Add red pepper flakes or cayenne to taste.
 Tortillas, rice, cauliflower rice, lettuce, salsa, avocado, cilantro and/or sour
cream.
 Use a combination of chili powder, cumin, garlic powder, onion
powder, oregano, and salt.
Preheat the oven to 400ºF (204ºC).
Place the shrimp, peppers, and onion on a large baking sheet. Season with oil
and taco seasoning and mix until the shrimp and veggies are well coated.
Arrange into a single layer.
Bake for six to eight minutes or until the shrimp are cooked through.
Remove the pan from the oven and turn the oven to broil. Remove the shrimp
from the pan and set aside. Broil the peppers and onions for three to four
minutes or until slightly charred.
Add the shrimp back to the pan and drizzle with lime juice. Season with salt if
needed. Enjoy!
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