Pound Dropper

WW Recipes-turning everyday meals into healthy alternatives

· 24 Comments

Zero Point Sheet Pan Shrimp Fajitas

This post and photos may contain Amazon or other affiliate links. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own. READ MORE —>

Dinner· Gluten Free· Lunches· Meal Prep· Mexican Food· Products· Protein· Seafood· Sheet Pan· Shrimp· Vegetables· Weekly Meal Plan

Jump to Recipe

These Zero Point Sheet Pan Shrimp Fajitas make for a quick and easy dinner-perfect for those busy weekday nights!

Servings: Makes 4 ( 1 1/4 cup) servings

GREEN:  1 SmartPoints per serving or 3 SmartPoints for 2 servings

BLUE: ZERO SmartPoints per serving

PURPLE: ZERO SmartPoints per serving 

Looking for more easy, delicious, and low point recipes? Be sure to check out these:

One Point Chicken Fajitas

Lightened Up Nachos

Zero Point Chipotle Black Bean Dip

White Chicken Enchiladas

How do I  make these Zero Point Sheet Pan Shrimp Fajitas?

Preheat oven to 425 degrees.

Combine all fajita seasonings into a small mixing bowl.

Stir until well combined.

If using raw shrimp-increase the cooking time to 15-20 minutes to ensure they are full cooked.

Rinse the frozen but thawed shrimp over cold water. Then pull the tails off each shrimp.

Place shrimp inside of a large zip lock bag.

Pour fajita seasonings over the shrimp in the large zip lock bag.  

Seal bag and shake all ingredients together until the shrimp is well coated.

Deseed and slice the peppers and onions.

Line a large baking sheet with aluminum foil. Spray the aluminum foil with non stick cooking spray.

Place the sliced onion and bell peppers onto the prepared baking sheet. 

Spray the tops of the veggies with non stick cooking spray.

Cook in the preheated oven oven for 25-30 minutes.

Remove vegetables from oven and add the shrimp directly to the sheet pan with the vegetables. 

Spreading the shrimp out evenly over the all the vegetables.

Place back in the oven for another 7-10 more minutes.

 If using raw shrimp-increase the cooking time to 15-20 minutes to ensure they are full cooked.

Remove from oven.

Stir gently to allow the seasoning to combine with vegetables and shrimp.

Drizzle lime juice over the top, if desired.

Serve over rice, cauliflower rice, on top of a low tortilla, or as is.

 

 

Shrimp Fajita Ingredients:

  • 1 lb. large cooked or raw shrimp, peeled, deveined
  • 1 green pepper, deseeded, sliced 
  • 1 red pepper, deseeded, sliced
  • 1 red yellow pepper, deseeded, sliced
  • 1 orange pepper, deseeded, sliced 
  • 1 small yellow onion, sliced 
  • 1/2 lime, juiced-optional

Fajita Seasoning Ingredients:

  • 2 tsp chili powder
  • 2 tsp garlic powder 
  • 1/2 tsp onion powder
  • 2 tsp paprika 
  • 1 tsp cumin 
  • 1/2 tsp salt 
  • 2 tsp oregano, dried
  • 1/4 tsp ground black pepper

 

Directions:

  • Preheat oven to 425 degrees
  • In a small mixing bowl combine all seasonings. Stir until well combined.
  • Rinse the frozen cooked or raw shrimp and pull the tails off each shrimp.
  • Place shrimp inside of a large zip lock bag. Pour fajita seasonings over the shrimp in the large zip lock bag.  Seal bag and shake all ingredients together until the shrimp is well coated. 
  • Deseed and slice the peppers and onions.
  • Line a large baking sheet with aluminum foil. Spray the aluminum foil with non stick cooking spray. Spray the tops of the veggies with non stick cooking spray.
  • Place the sliced onion and bell peppers onto the prepared baking sheet.
  • Cook in the preheated oven oven for 30-35 minutes.
  • Remove vegetables from oven and add the shrimp directly to the sheet pan with the vegetables. Spreading the shrimp out evenly over the all the vegetables.
  • Place the baking sheet back in the oven for another 7-10 more minutes. If using raw shrimp-increase the cooking time to 15-20 minutes to ensure they are full cooked.
  • Remove from oven. Stir gently to allow the seasoning to combine with vegetables and shrimp.
  • Drizzle lime juice over the top, if desired.
  • Serve on top of a low point tortillas, over rice, cauliflower rice, or as is.

Servings: Makes 4 ( 1 1/4 cup) servings

GREEN:  1 SmartPoints per serving or 3 SmartPoints for 2 servings

BLUE: ZERO SmartPoints per serving

PURPLE: ZERO SmartPoints per serving 

Author Notes:

  1. You can substitute the shrimp for 1 pound of skinless, boneless chicken tenders for the same point value. Increase the cooking time to 20 minutes or until chicken is fully cooked.
  2. You can substitute the cooked shrimp for raw shrimp if you prefer. You’ll want to increase the cooking time to 15-20 minutes to ensure they are full cooked.
  3. These shrimp fajitas can be stored in an airtight container in the fridge for 5-7  days or in the freezer for up to a month. To thaw-place in the fridge overnight and reheat in the microwave for 2-3 minutes.
  4. This recipe can be divided into single size serving containers along with 1 cup cauliflower rice or 1 cup frozen Trader Joe’s cauliflower stir fry rice for an easy meal prep meal.  Then when you are ready to eat just cook in the microwave for 2-3 minutes. Add non fat plain Greek yogurt or non fat sour cream, avocado or salsa.
  5. Looking for a low point tortilla? The Mission low carb tortillas are 2 Smartpoints per tortilla, Ole’ Wellness Extreme Wraps are 1 Smart point per tortilla, or  Mission white corn tortillas are 3 smartpoints for 2 tortillas. 
  6. Recipe post and pics have been updated as of 2/7/2021
Yield: 4

Zero Point Sheet Pan Shrimp Fajitas

Zero Point Sheet Pan Shrimp Fajitas

These Zero Point Sheet Pan Shrimp Fajitas make for a quick and easy dinner-perfect for those busy weekday nights.

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 25 minutes
Total Time 1 hour 5 minutes

Ingredients

Shrimp Fajita Ingredients:

  • 1 lb. large or x-large cooked or raw shrimp, peeled, deveined
  • 1 green pepper, deseeded, sliced 
  • 1 red pepper, deseeded, sliced
  • 1 red yellow pepper, deseeded, sliced
  • 1 orange pepper, deseeded, sliced 
  • 1 small yellow onion, sliced 
  • 1/2 lime, juiced,optional

Fajita Seasoning Ingredients:

  • 2 tsp chili powder
  • 2 tsp garlic powder 
  • 1/2 tsp onion powder
  • 2 tsp paprika or smoked paprika
  • 1 tsp cumin 
  • 1/2 tsp salt 
  • 2 tsp oregano, dried
  • 1/4 tsp ground black pepper

Instructions

  1. Preheat oven to 425 degrees
  2. In a small mixing bowl combine all seasonings. Stir until well combined.
  3. Rinse the cooked shrimp and pull the tails off each shrimp.
  4. Place shrimp inside of a large zip lock bag. Pour fajita seasonings over the shrimp in the large zip lock bag.  Seal bag and shake all ingredients together until the shrimp is well coated. 
  5. Deseed and slice the peppers and onions.
  6. Line a large baking sheet with aluminum foil. Spray the aluminum foil with non stick cooking spray. 
  7. Place the sliced onion and bell peppers onto the prepared baking sheet.
  8. Cook in the preheated oven oven for 30-35 minutes.
  9. Remove vegetables from oven and add the shrimp directly to the sheet pan with the vegetables. Spreading the shrimp out evenly over the all the vegetables.
  10. Place the baking sheet back in the oven for another 7-10 more minutes if using cooked shrimp. If using raw shrimp-increase the cooking time to 15-20 minutes to ensure they are full cooked.
  11. Remove from oven. Stir gently to allow the seasoning to combine with vegetables and shrimp.
  12. Drizzle lime juice over the top, if desired.
  13. Serve on top of a low point tortilla, over rice, cauliflower rice, or as is.

Servings: Makes 4 ( 1 1/4 cup) servings

GREEN:  1 SmartPoints per serving or 3 SmartPoints for 2 servings

BLUE: ZERO SmartPoints per serving

PURPLE: ZERO SmartPoints per serving 

Notes

  1. You can substitute the shrimp for 1 pound of skinless, boneless chicken tenders for the same point value. Increase the cooking time to 30 minutes or until chicken is fully cooked.
  2. These shrimp fajitas can be stored in an airtight container in the fridge for 5-7 days or in the freezer for up to a month. To thaw-place in the fridge overnight and reheat in the microwave for 2-3 minutes.
  3. This recipe can be divided into single size serving containers along with 1 cup cauliflower rice or 1 cup frozen Trader Joe's cauliflower stir fry rice for an easy meal prep meal.  Then when you are ready to eat just cook in the microwave for 2-3 minutes. Add non fat plain Greek yogurt or non fat sour cream, avocado or salsa.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 174Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 252mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 3gProtein: 20g

In order to calculate the freestyle smart points on a recipe you have to enter the ingredients in manually (by ingredient) not by the nutritional information in the ww recipe builder-since this recipe contains zero point items the app doesn’t realize there are zero point items in the recipe and will calculate it based only off the nutritional only. Please keep in mind Nutritional Information isn’t always accurate

© Lindsay Kehl
Cuisine: Mexican

Comments

  1. If these shrimp are already cooked, why put it back in the oven until the shrimp are fully cooked?

    Reply

    • Hi Wilma,

      Yes, the shrimp is cooked…I prefer the “precooked” shrimp to be sautéed. If you cook/sauté the shrimp with the seasonings and vegetables this will allow the flavor of the seasoned shrimp to combine with the vegetables.

      Thanks

      Reply

  2. Could you use raw shrimp? Does the precooked shrimp not get tough baking in the oven? Think this would be a great meal prep option but then I would be cooking the shrimp essentially for a third time in the microwave. This sounds yummy! Thank you for sharing.

    Reply

  3. You state recipe serves 4 (1 1/4 cups), however, under the Nutrition Information you have yield 6. Does the recipe serve 4 or 6?

    Reply

        • Hi Linda,

          You’re welcome! that is so great to hear. I’m so happy you enjoyed it with the chicken- I have to admit-my kids will actually eat the entire pan when I make it with chicken. LOL

          Thanks for sharing!

          Linds

          Reply

  4. When I saw this recipe I knew I had to make it and I was not disappointed! Thank you for sharing your recipes!

    Reply

  5. Since you place the Trader Joe’s cauliflower stir fry rice in frozen, does it get soggy/watered down?

    Reply

    • The ones I put the frozen cauliflower stir fry in are the ones I plan on refreezing for later. It would get soggy if you were are planning on putting them in the refrigerator.

      Thanks!

      Reply

  6. Delicious! The seasoning was spot on. This really saved me tonight when I was a bit high on points for the day, but hungry!

    Reply

    • Hi Nancy!

      So wonderful to hear! It really is nice to enjoy a zero point meal on days like that! Thanks for the review!

      Have a wonderful night!

      Lindsay

      Reply

  7. This was our dinner last night. YUM!!! Definitely will become a repeater. And the best part is there are left overs. A fabulous 0 point, satisfying meal for me and my hubby

    Reply

  8. Can’t wait to try this! When using raw shrimp, if the time increases to about 20 min, can the shrimp and veggies be put in at the same time?

    Reply

  10. I tried this recipe last night and it was absolutely delicious! It was so easy to prepare and the cooking time was on point. The shrimp were cooked to perfection. Thank you!

    Reply

  11. What sauce recipes do y’all use to put on something like this??
    I LOVE any kind of “sauce” recipes!!
    This was so QUICK and YUMMY!!
    I did meal prep~ I sliced up everything added the seasoning a few days early!!
    I also added extra onions and mushrooms!!
    YES ~ I will be making this a lot!!
    Thank you ~

    Reply

  12. Made this tonight and actually did salad with a few crunched up multigrain chips to replace the tortilla. Excellent! Husband really liked them too. Would double veggies next time but that’s a personal preference. Great meal!

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *