Sheet Pan Shrimp Fajitas (PCOS Friendly)

shrimp fajitas in tacos with cilantro and jalapenos.

Sheet pan shrimp fajitas are a flavorful, easy meal perfect for busy weeknights. They come together in a single pan in under 20 minutes. Loaded with colorful veggies and lean protein, this PCOS-friendly shrimp recipe is perfect for meal prep and easy enough for any night of the week.

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Course: Main Course

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 232kcal

Ingredients

1 ½ lb shrimp peeled and deveined
3 bell peppers sliced thin (any color is fine)
1 small red onion sliced thin
1 ½ tbsp olive oil extra virgin

Spices

1 tsp salt
½ tsp black pepper
2 tsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp ground cumin
½ tsp smoked paprika

Instructions

Preheat oven to 450 degrees Fahrenheit. Lightly grease or line a baking sheet with aluminum foil.
In a small bowl, mix the spices together and set aside.
In a large mixing bowl, mix shrimp, sliced veggies, olive oil and spice mixture together. Mix until the shrimp and veggies are evenly coated in seasoning mix.
Spread the shrimp and veggies out onto your baking sheet in an even layer.
Bake at 450 degrees for 8 minutes. Then switch the oven to broil for 2 minutes or until the shrimp are cooked through. Enjoy!

Notes

Serve with tortillas, on nachos, or in a fajita/burrito bowl with black beans and brown rice.

Swap shrimp for thinly sliced chicken breast, steak or tofu. You may need to adjust the cooking times though if you make this substitution.

Store leftover shrimp fajita filling in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best results, or microwave in short intervals until warmed through.

For more substitutions, variations, and tips, see full blog post above.

Equipment

baking sheet

Nutrition