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Shrimp and Scallop Sheet Pan Fajitas
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Shrimp and Scallop Sheet Pan Fajitas
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Main Course
Cuisine: Dairy-free, Gluten-free, Paleo, Whole30
Servings: 6 servings
Author: anaankeny.com
Ingredients
  • 1 yellow pepper
  • 1 red pepper
  • 1 orange pepper
  • 1 green bell pepper
  • 1 small red onion
  • 4-6 garlic cloves
  • 1 pkg shrimp (cooked and de-veined)
  • 1 pkg scallops
  • 2 Tbsp avocado oil
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 limes
Instructions

  1. Preheat oven to 350 degrees. Prep a sheet pan by lining it with parchment paper.  Using a cutting board, slice up the peppers and onions.  Place them in a mixing bowl, add the avocado oil, cumin, paprika, sea salt, onion and garlic powders. Toss together.  Pour onto the lined sheet pan.

  2. To prep the shrimp and scallops, follow the instructions on the bag.  I prefer to keep them frozen until right before use. Using a colander I run them under cool water until thawed.  Pat dry with a paper towel. Add to the sheet pan and spread them out evenly.

  3. Cut the limes into wedges.  Using 3-4 wedges squeeze out the fresh juice onto all the ingredients on the sheet pan.

  4. Place the sheet pan in the oven and bake for 20 minutes or until peppers have started to soften.  Remove from oven and serve.

Recipe Notes

For different ways to serve the fajitas, see post above for options.

Store leftovers in an airtight container in the fridge for up to 5 days.