I’ve got a one pan shrimp fajitas recipe that will delight your taste buds and satisfy your appetite. These shrimp fajitas are paleo, dairy-free, and Whole30-friendly. A creamy homemade ranch-style sauce finishes the dish and ties everything together.
A one pan shrimp fajitas recipe that is full of flavor!
I love creating flavorful meals that cook in a single pan. The quick prep and minimal cleanup make weeknight cooking so much easier.
These shrimp fajitas are fast to pull together and delicious hot from the oven. They’re also easy to adapt for little ones—leave out some salt in portions of the peppers, shrimp, and cauliflower rice and you’ll have a toddler-ready plate.
We’ve been doing baby-led weaning and it’s been so rewarding to watch Sophie explore textures and flavors. Her favorites so far include:
- Goat yogurt
- Nut butter
- Egg
- Carrots (though they can be constipating)
- Blueberries
She hasn’t had shrimp yet, but I’m planning to make this dish again soon so she can give it a try. She really loves getting messy with her food!
What pairs well with shrimp fajitas?
I served these fajitas with coconut cauliflower rice brightened with lime juice and chopped cilantro. The coconut and lime add a fresh, tropical note that complements the spices on the shrimp and peppers.
If you prefer, cook the cauliflower rice plain—these fajitas are full of flavor and will pair nicely with a simple side.
This recipe is quick, approachable, and great for meal prep. If you’re cooking for children, go light on red pepper flakes or leave them out entirely.
More easy Whole30 recipes like this:
Whole30 Easy Steak Fajitas
Paleo One Pan Breakfast
Paleo Breakfast Buddha Bowls
Whole30 Shakshuka with Cauliflower Rice
One Pan Shrimp Fajitas
Monica Stevens Le
15 mins
25 mins
40 mins
Ingredients
Shrimp
- 1 ½ pounds extra large raw shrimp, deveined and tails removed
- 3 tablespoons avocado oil
- 1 lime, juiced
- 6 garlic cloves, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon cinnamon
- Red pepper flakes, to taste
Peppers & Onions
- 3 bell peppers (red, yellow & green), sliced
- 1 yellow onion, sliced
- 1 ½ tablespoons avocado oil
- Kosher salt, to taste
- Black pepper, to taste
Coconut Cauliflower Rice
- 3 cups riced cauliflower
- 1 tablespoon avocado oil
- ¼ teaspoon kosher salt
- ¼ cup canned coconut milk
- 2 tablespoons lime juice
- ⅓ cup cilantro, finely chopped
Instructions
- Preheat the oven to 450°F and position the rack in the middle. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the shrimp marinade ingredients: avocado oil, lime juice, minced garlic, salt, pepper, paprika, chili powder, and cinnamon. Add the shrimp and toss to coat. Set aside.
- Spread the sliced onions and peppers in an even layer on the prepared baking sheet. Drizzle with avocado oil, toss to coat, and season with salt and pepper. Bake 12–15 minutes until softened. Remove from the oven and slide the peppers and onions to one side of the sheet.
- In a small bowl, combine the cauliflower rice, avocado oil, salt, coconut milk, and lime juice (reserve the cilantro for later). Taste and adjust seasoning, then add the cauliflower rice to the opposite side of the baking sheet.
- Pour the shrimp and its marinade into the center of the baking sheet. Return to the oven and bake another 10–12 minutes until the shrimp are opaque and cooked through. Remove from the oven, stir the cilantro into the cauliflower rice, and serve immediately. Drizzle with creamy paleo ranch if desired.
Notes
For a creamy paleo ranch to drizzle over the finished dish, use your preferred paleo ranch recipe or try a homemade version made with compliant mayo, coconut milk, herbs, and seasonings.
Nutrition
Calories: 449 kcal
Carbohydrates: 17 g
Protein: 38 g
Fat: 26 g (Saturated Fat: 6 g)
Cholesterol: 429 mg
Sodium: 2084 mg
Potassium: 663 mg
Fiber: 5 g
Sugar: 7 g
Calcium: 289 mg
Let us know how it was!