One-Pan Shrimp Fajita Bowl with Bell Peppers and Zucchini
A quick, protein-packed shrimp fajita bowl cooked on one pan with colorful bell peppers and zucchini, seasoned with smoky spices and fresh lime juice. This mexican-inspired whole30 (whole30) ready in about 25 minutes pairs peeled and deveined large shrimp, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 lb, peeled and deveined large shrimp
- 1 large, sliced into 1/2-inch strips red bell pepper
- 1 large, sliced into 1/2-inch strips yellow bell pepper
- 1 medium, sliced into 1/2-inch half-moons zucchini
- 3 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh lime juice
- 1/4 cup chopped, for garnish fresh cilantro
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, toss 1 lb peeled and deveined shrimp, 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 1 medium sliced zucchini with 3 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
- Step 2: Spread the shrimp and vegetables in a single layer on a rimmed baking sheet. Roast for 12-15 minutes until the shrimp are opaque and cooked through and the vegetables are tender with slightly charred edges.
- Step 3: Remove the pan from the oven and immediately drizzle 2 tablespoons fresh lime juice over everything, tossing lightly to combine and infuse brightness.
- Step 4: Garnish with 1/4 cup chopped fresh cilantro before serving to add a fresh herbal note.
Frequently asked questions
How long does One-Pan Shrimp Fajita Bowl with Bell Peppers and Zucchini take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Shrimp Fajita Bowl with Bell Peppers and Zucchini?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pan Shrimp Fajita Bowl with Bell Peppers and Zucchini?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Shrimp Fajita Bowl with Bell Peppers and Zucchini for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pan Shrimp Fajita Bowl with Bell Peppers and Zucchini whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
