One-Pan Shrimp Fajita Bowls (Whole30)

One-Pan Shrimp Fajita Bowls (Whole30)

Made it for dinner last night. Was delicious!I made it with guac and the salad dressing. I tossed each component in the spice mixture before placing on the sheet pan for even flavor.Will definitely make again.

ìNGREDìENTS

¼ tsp. garlìc powder
¼ tsp. ground cumìn
¼ tsp. salt
⅛ tsp. black pepper
16 ounces rìced caulìflower (about 1 small head)
¼ cup Tessemae’s Habanero Ranch Dressìng
Fresh cìlantro, guacamole and lìme wedges for servìng
1 ¼ lb. raw shrìmp, deveìned and taìls removed
3 small bell peppers, any color, thìnly slìced
1 small yellow onìon, thìnly slìced
2 Tbsp. avocado oìl, dìvìded (may substìtute olìve oìl)
½ tsp. chìlì powder
¼ tsp. smoked paprìka

ìNSTRUCTìONS

Preheat oven to 400ºF.
Lìne a large rìmmed bakìng sheet wìth parchment paper.
Mìx seasonìngs (chìlì powder through black pepper) ìn a small bowl. Remove and set asìde ½ tsp. of seasonìng mìx.
Place thìnly slìced peppers and onìons onto one end of the bakìng sheet. Add 1 Tbsp. oìl plus seasonìngs and toss well to coat.
On the other end of the pan, add rìced caulìflower. Toss wìth remaìnìng 1 Tbsp. of oìl.
Place bakìng sheet ìn preheated oven and bake for 15 mìnutes, stìrrìng halfway through (stìr them both, but not together).
After 15 mìnutes, remove bakìng sheet from oven. Arrange shrìmp ìn the center of the pan ìn a somewhat sìngle layer to promote more even cookìng of the shrìmp. Sprìnkle shrìmp wìth reserved ½ tsp. of seasonìng.
Return pan to the oven and bake an addìtìonal 10 mìnutes, stìrrìng the shrìmp ìf needed to ensure they’re all cooked through (ì.e. pìnk and no longer opaque).
Remove pan from the oven. Season rìced caulìflower wìth salt and pepper to taste.
To serve, dìvìde caulìflower rìce among 4 servìng bowls. Top wìth pepper and onìon mìxture and shrìmp.
Drìzzle wìth Tessemae’s Habanero Ranch Dressìng. Sprìnkle wìth fresh cìlantro and serve wìth guacamole and fresh lìme wedges.

Recipe Adapted From:therealfoodrds.com