The easiest way to make low carb fajitas is baking the meat and vegetables on a sheet pan. Here’s a simple recipe for shrimp fajitas.
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I’ve been in a seafood mood lately. First it was the baked sea scallops, then the tilapia salad. This week, I’m bringing you some shrimp fajitas because I love low carb Mexican recipes.
You may be tempted to enjoy the shrimp low carb fajitas without a tortilla to cut carbs. But, there are many low carb tortillas that you can make or buy.
I came up with an egg free recipe for homemade tortillas made with psyllium because I’m sensitive to egg whites. Most of the low carb tortillas you’ll find in supermarkets contain wheat so you’ll want to watch out for that if you’re gluten-free.
It’s surprisingly easy to make your own tortillas and the easiest way to make them thin and flat is to use a press. If you love Mexican dishes, you should definitely buy a tortilla press to make your own tortillas.
You can also serve up this shrimp low carb fajitas on lettuce wraps. Those work really well too as you just want something to hold the mix to eat with your hands.
Of course, the sheet pan fajita mix can also be eaten with a fork. But, I like to use either tortillas or lettuce for serving.
For added healthy fat, I serve the fajitas with avocado and sour cream. You can add in a salsa as well. My favorite is a homemade cucumber salsa as it’s very low carb.
I used cocktail shrimp for these low carb fajitas, but you may want to use ones with the tail end removed if you don’t eat them. That will make it much easier to eat.
Most restaurants leave the tail ends on as it does make for a prettier presentation and the pieces look bigger. However, most people, including myself, don’t eat them.
I actually searched online to see if there’s a reason to leave the tail end on and couldn’t find a conclusive answer. Here’s an article I found at the Washington Post.
What do you think? Are you annoyed when the last piece of shell are left on shrimp when you order a dish at a restaurant?
The reasons I left the end piece on the shrimp for these sheet pan low carb fajitas is because it looks nicer in the photos. If I weren’t looking for the best presentation, I would have taken all the end pieces off before baking.
However, there are times when I cook the full shrimp. When making traditional sinigang na hipon, a shrimp based Filipino soup, I keep the fresh shrimp intact. Why? That’s the way it’s made in the Philippines!
Shrimp Fajitas
I do find it a bit tedious to have to pull them off after cooking. And, it’s sometimes tough to get the meat out if it sticks in the end.
I got about eight servings from the recipe and that worked out to be roughly three shrimp per person. You can eat double that and adjust for a large serving.
It’s so easy to make fajitas in a sheet pan that I don’t know if I’ll go back to the skillet method. Which method do you prefer? Let me know in the comments.
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Sheet Pan Low Carb Fajitas with Shrimp
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Ingredients
- 1.1 pounds Fresh Shrimp about 500 grams
- 1 large Yellow Bell Pepper thinly sliced
- 1 medium Green Bell Pepper thinly sliced
- 2 small Red Bell Peppers thinly sliced
- 1 small Bell Pepper thinly sliced
- 2 medium Red Onion thinly sliced
- 3 Jalapeño thinly sliced
- 3/4 cup celery stalks finely chopped
Marinade (divided) :
- 3 medium Lime or Green Lemon, extract juice
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Spanish Paprika
- 1/4 teaspoon Ground Cumin
- 1/3 cup Olive Oil
- Salt & Ground Black Pepper to taste
Optional:
- Low Carb Tortillas
- Sour Cream
- Avocado
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Wash shrimp thoroughly with ice cold water. Remove shell, head and devein. Keep tails intact. Pat dry with paper towel. Set aside.
- In a bowl, whisk together olive oil, lime or green lemon juice, garlic powder, chili powder, Spanish paprika, cumin, salt and black pepper.
- Divide marinade for bell pepper slices and shrimp. Drizzle half of the mixture over shrimp. Marinate shrimp for at least 15 minutes.
- In a sheet pan, spread bell pepper slices, jalapeño, celery and half of red onions then drizzle marinade. Bake in a preheated oven at 400°F for 5 minutes.
- In the same sheet pan, add shrimp and toss in the remaining red onions. Bake for 5 to 8 minutes. Keep watch as you don’t want to overcook the shrimp.
- To save time and energy, place tortilla over a wire rack and place in the broiler area in the same oven with the shrimp.
- Serve immediately with low carb tortilla, avocados on the side and drizzled with sour cream.
Notes
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Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Lisa MarcAurele has been creating low carb recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Emily Kemp says
I absolutely love fajitas, what a great idea to make it all in one pan. This will make things a lot easier on weeknights!
GrannyM says
This looks really good but the tortillas in the picture and the tortillas in the recipe link look nothing alike. The ones in the pictures above this recipe look more like rice paper wrappers.
Lisa says
I didn’t have any made, so I grabbed what I could for the photo as I was serving them to non-low carb folks. I ate mine without a tortilla.