Serves: 4
Serving size: ~1¼ cups
WW Points: 0 points per serving ⭐
(tortillas & toppings tracked separately)
Ingredients
Shrimp & Veggies
- 1 lb large or extra-large shrimp, peeled & deveined (raw or cooked)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 small yellow onion, sliced
- ½ lime, juiced (optional)
Fajita Seasoning
- 2 tsp chili powder
- 2 tsp garlic powder
- ½ tsp onion powder
- 2 tsp paprika or smoked paprika
- 1 tsp cumin
- ½ tsp salt
- 2 tsp dried oregano
- ¼ tsp black pepper
Instructions
- Preheat oven to 425°F (220°C). Line a large sheet pan with foil and spray lightly with nonstick spray.
- Season shrimp: Mix all fajita seasoning in a small bowl. Place shrimp in a zip-top bag, add seasoning, seal, and shake until coated.
- Roast veggies: Spread sliced peppers and onion on the sheet pan. Roast 30–35 minutes until tender and slightly charred.
- Add shrimp: Remove pan, add shrimp evenly over veggies.
- Cooked shrimp: roast 7–10 minutes
- Raw shrimp: roast 15–20 minutes, until pink and cooked through
- Finish: Gently stir, drizzle with lime juice if using, and serve.
