This Keto Sheet Pan Shrimp Recipe is like a Fajita Bowl, and it is so good. I especially like sprinkling some fresh Cilantro and squeezing some fresh cut Lime on top too for a citrus kick. This is one of those recipes that is quick and easy to prepare for those weekday dinners, and also something that reheats well if you are looking at meal prepping or taking your leftover to work for lunch the next day
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1 & 1/2 Lbs Peeled Cooked Shrimp
3 Bell Peppers (1 Red, 1 Yellow, 1 Orange)
3/4 Medium Red Onion
1/2 TBSP Olive Oil
1 TSP Pink Himalayan Salt
1 TSP Black Pepper
2 TSP Chili Powder
1/2 TSP Cumin
1/2 TSP Granulated Garlic
1/2 TSP Onion Powder
1/2 TSP Smoked Paprika
Fresh Cilantro (Optional)
Fresh Lime Juice (Optional
Pre-heat the oven to 450*F.
If your Shrimp do not already have the shells peeled off of them or the tails removed, finish removing those and set the peeled shrimp in a large mixing bowl.
De-seed the Bell Peppers and cut them into 1/2″ strips lengthwise, and Cut the Red Onion into 1/4″ Strips (removing the center sections to give the dish a better texture).
Combine the Bell Peppers, Shrimp, and Onion into the Large Mixing Bowl, and pour the 1/2 TBSP of Olive Oil on top to coat evenly.
Add the Pink Himalayan Salt, Ground Black Pepper, Chili Powder, Cumin, Granulated Garlic, Onion Powder, and Smoked Paprika and stir to evenly season the Shrimp and veggies.
Pour the mixture onto a Large Cookie Sheet and spread out in a single layer so that most of the ingredients are not overlapped.
Bake in the oven for about 8 minutes, then turn the oven up to the Broil setting and broil for about a remaining 2 more minutes. You will want to broil it until you can heard the Sheet Pan Shrimp sizzling in the oven.
Remove from the oven, and serve right away.
If desired you can top the dish with the suggested Fresh Cilantro and some fresh squeezed Lime Juice
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