Meal prep just got a major flavor upgrade with these Low-Carb Shrimp Fajitas! Packed with protein-rich shrimp, vibrant bell peppers, and a zesty fajita seasoning, this dish is a delicious and nutrient-dense option for your weekly menu. Served with light and fluffy cauliflower rice, it keeps things low-carb while still delivering bold flavors and satisfying textures.
One of the best things about this recipe is its simplicity. With just a handful of ingredients and minimal prep time, you can have four perfectly portioned meals ready in under 30 minutes. The shrimp cook quickly, absorbing the smoky, savory spices, while the sautéed peppers and onions add just the right amount of sweetness and crunch.
Not only is this meal prep option easy to make, but it also stores well, making it a great choice for busy weekdays. Whether you’re looking for a healthy lunch to take to work or a quick dinner after a long day, these shrimp fajitas will keep you full and energized without the need for tortillas or excess carbs.
For extra freshness, consider serving with avocado slices, fresh cilantro, and a squeeze of lemon. This combination enhances the flavors while adding healthy fats and a refreshing citrus kick.
If you’re ready to simplify meal prep without compromising on taste, this low-carb shrimp fajita recipe is a must-try. Let’s get cooking!
Recipe
Serves 4
(450g) raw shrimp, deveined & shelled
2 tbsp. fajita seasoning
1 tsp. garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
24 oz. (680g) cauliflower rice, for serving
How to Prepare
In a large bowl, toss the shrimp with half of the fajita seasoning. Set aside for 15 minutes.
Heat 1 tbsp. olive oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds. Add shrimp and cook for 4-5 minutes until pink and cooked through. Remove from the skillet and set aside.
In the same skillet, add 1 tbsp. olive oil and stir-fry the onions and bell peppers with the remaining fajita seasoning. Cook for 5-7 minutes, or until the veggies reach your desired tenderness.
Divide the cooked shrimp, veggies, and cauliflower rice among 4 meal prep containers. Serve immediately or refrigerate for up to 4 days.
Serving Suggestion: Avocado slices with fresh lemon wedges sprinkled with cilantro leaves.
