Oven Baked Shrimp Fajitas

Hey y’all! How is everyone’s Thursday going?? We are almost to FRI-YAY!

I’ve mentioned this before, but I am really trying to change my lifestyle. Last year, I was at my healthiest weight, and I want to get back to that point. I know if I make a crazy, drastic change, I am just setting myself up to fail. So I’m taking baby steps to get there!

I used to cook all my meals at home, with the exception of one cheat day a week. My baby step for this month is start doing this again. Chris and I went through a phase where we ate out for nearly every meal, so now we have to break that bad habit. We love our Mexican food, so when I saw this Oven Baked Shrimp Fajitas recipe on Pinterest, I couldn’t wait to try it!

The thing that I love about this recipe is how versatile it is. Not only am I sharing the recipe for this Oven Baked Shrimp, but two ways to enjoy it! You can eat them in tortillas as traditional fajitas, or you can mix it in with some black beans and quinoa to make a protein-packed fajita bowl! Let’s get started!




  • 1 tablespoon chili powder
  • 1 tablespoon paprika,
  • 1 teaspoon onion powder,
  • 1 teaspoon garlic powder,
  • ½ teaspoon cumin
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt (I used Pink Himalayan)


  • 1 large onion, thinly sliced
  • 3 bell peppers (green, yellow, red) thinly sliced
  • 2 tablespoons olive oil
  • 1½ pound shrimp, deveined and shells removed
  • 10-12 tortillas


Optional Toppings:

  • Shredded Cheese
  • Black Beans
  • Rice/Quinoa
  • Avocado/Guacamole
  • Tomatos



Preheat oven to 400 degrees. Cover a large baking sheet with foil. Set aside.


In a small bowl, combine half of the seasonings together. Set aside

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Slice the onion and peppers and place in a medium to large size bowl. Drizzle with 2 tablespoons of olive oil, toss, and then add ¾ of the seasonings to the bowl. Toss until everything is well coated. Spread the veggies onto the prepared sheet and bake for 35 minutes.


While the veggies are cooking prepare the shrimp. Combine the rest of the seasonings together, set aside. Add the deveined/shelled shrimp to a medium bowl, drizzle one tablespoon of olive oil over the shrimp, toss, and then add the rest of the seasoning mixture to the shrimp. Make sure that the shrimp are evenly coated. Set aside. I also prepared my optional toppings while the veggies cooked.

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Once the veggies have cooked for 35 minutes push the veggies to one side of the pan, place the shrimp on the other side. Bake for 8-10 minutes or until the shrimp are cooked all the way through. This may take longer and will depend on the size of your shrimp.


Remove from oven and serve on warm tortillas or even as a fajita bowl, I included how I made my Skinny Fajita Bowl below. Top with your favorite toppings and enjoy.

Fajita Bowl

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I simply combined: 1 Cup of Shrimp Fajita mix, 1/2 cup of black beans, 1/2 cup of quinoa, 1/4 cup of tomatoes, 1/4 cup 2% Mexican Blend Cheese, and 2 TBSP of guacamole. Viola! This is a great protein-packed meal for after a evening workout!

Calories: 500 | Fat: 19g | Carbs: 58g | Fiber: 13g | Protein: 31g

I hope you love this recipe as much as I do! Let me know if you decide to make this and how you like it! For now, have a great Thursday!


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