Zero Point Sheet Pan Shrimp Fajitas
A light, high-protein fajita recipe using shrimp and plenty of vegetables. This version is designed to stay “zero point” for many WW-style plans by avoiding added oil and high-point toppings.
Ingredients (Serves 4)
For the fajitas
- 1 lb (450 g) raw shrimp, peeled and deveined
- 3 bell peppers (mixed colors), thinly sliced
- 1 large onion, thinly sliced
- 1 cup sliced mushrooms (optional)
- Juice of 2 limes
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- ½ tsp oregano
- ½ tsp salt
- ¼ tsp black pepper
- Cooking spray
Optional zero/low-point toppings
- Fresh cilantro
- Lime wedges
- Salsa or pico de gallo
- Sliced jalapeños
- Lettuce wraps instead of tortillas
Instructions
1. Prep the oven
- Preheat oven to 425°F (220°C).
- Lightly coat a large sheet pan with cooking spray.
2. Season the shrimp
In a large bowl combine:
- Lime juice
- Chili powder
- Smoked paprika
- Garlic powder
- Onion powder
- Cumin
- Oregano
- Salt
- Pepper
Add shrimp and toss well.
3. Add vegetables
- Add sliced peppers, onion, and mushrooms to the bowl.
- Toss everything together until evenly coated.
4. Arrange on sheet pan
- Spread mixture into a single layer on the prepared pan.
- Avoid overcrowding so the vegetables roast instead of steam.
5. Bake
- Roast for 8–10 minutes.
- Stir halfway through.
- Shrimp should turn pink and opaque, and vegetables should be slightly charred at the edges.
6. Serve
Serve immediately with:
- Lettuce wraps
- Salsa
- Fresh cilantro
- Extra lime juice
Tips
- Don’t overcook shrimp — they become rubbery quickly.
- For extra char, broil the pan for 1–2 minutes at the end.
- Add zucchini or cauliflower strips for more volume without adding points.
Approximate Nutrition (per serving)
- Calories: ~170
- Protein: ~26 g
- Carbs: ~10 g
- Fat: ~2 g
