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–+ servings
shrimp fajitas on a sheet pan

Sheet Pan Lime Shrimp Fajitas

Author: Michele
Servings: 4 people
In search of an easy, flavorful NIGHTSHADE-FREE sheet pan meal? This simple lime shrimp fajita dish is for you. All of the fun and flavor without the pain. Paleo, Whole30, and AIP friendly!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

  • 1/3 cup Avocado Oil (or Olive Oil or Coconut Oil)
  • 2 Limes (both the juice and zest of)
  • 1/2 tsp Sea Salt
  • 2 cloves Garlic (minced)
  • 2 tsp dried Oregano
  • 1 tsp ground Ginger
  • 1/2 tsp ground Turmeric
  • 1/2 tsp Cinnamon
  • 1 lb Raw, peeled, and deveined Shrimp (thawed if frozen)
  • 3 large Carrots (cut into thin matchsticks)
  • 1 large Yellow Onion (sliced thinly)

For serving:

  • 1/4 cup fresh Cilantro (chopped)
  • Lime wedges
  • Lettuce Leaves, Cabbage Leaves, Tortillas that fit in your diet, or thinly sliced Jicama rounds

For the Lime Crema:

  • 1/2 cup Coconut Milk (or Tigernut Milk (or dairy-free milk of choice if not on AIP))
  • 1 Lime (juice and zest of)
  • 1/4 cup fresh Cilantro
  • 1/4 tsp Sea Salt

Instructions
 

  • Preheat the oven to 425 F and line a sheet pan with parchment paper.
  • In a small bowl, whisk together the oil, garlic, lime juice and zest, and spices.
  • Place the sliced onions and carrots on the baking sheet and toss with half of the marinade until covered. Put the sheet pan into the oven and bake for 15-20 minutes (the carrots should be soft at this point).
  • In the meantime, place the shrimp in a bowl and pour the remaining marinade over the top and then toss to coat.
  • Also make the Lime Crema by mixing the ingredients together in a blender or food processor until creamy.
  • Once the carrots and onions are finished, remove the sheet pan from the oven and toss the veggies a bit to mix and push off to the side. Then place the shrimp onto the sheet pan as well in a single layer. Bake for another 6-8 minutes, or until the shrimp is pink and opaque. (If your shrimp were frozen and not completely thawed it may take a few more minutes)
  • Assemble your fajitas as desired - placing the onions and carrots on the bottom of lettuce leaves, cabbage leaves, jicama, or tortillas, adding the shrimp on top, and drizzling with the Lime Crema. Enjoy!

Notes

NOTE: The nutrition facts are based on the fajitas but not on the optional additional condiments and tortillas/lettuce leaves/jicama. They are also based on splitting the recipe into 4 equal servings.

Nutrition

Calories: 357kcalCarbohydrates: 18gProtein: 18gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 143mgSodium: 1123mgPotassium: 512mgFiber: 4gSugar: 5gVitamin A: 9404IUVitamin C: 22mgCalcium: 133mgIron: 2mg
Course: Main Course
Cuisine: Mexican
Diet Gluten Free
Keyword: AIP, Autoimmune Paleo, autoimmune protocol, Paleo, sheet pan meal, Whole30
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !