Loaded Shrimp Fajita Bowls

I got such a great response when I posted my Chicken Burrito Bowl with Cilantro Lime Rice that I decided to do a similar type of Mexican main dish. These Loaded Shrimp Fajita Bowls have that same deconstructed vibe. They’re an awesome option if you’re craving something Mexican but don’t want anything heavy with tortillas, rice and beans. They are made with napa cabbage, stir-fried peppers and onions and chili-spiced shrimp and super easy to put together.

Loaded Shrimp Fajita Bowls are a low-carb fresh and flavorful meal made with napa cabbage, stir-fried vegetables, guacamole, sour cream and a side of corn!

If you’re watching your carb intake or your calories, this is such a bomb meal to have that will keep you full and your tummy happy! If nothing else, the colors alone are just so pretty to look at! :)))

Loaded Shrimp Fajita Bowls are a low-carb fresh and flavorful meal made with napa cabbage, stir-fried vegetables, guacamole, sour cream and a side of corn!

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Hope you try this recipe for the Loaded Shrimp Fajita Bowls. Please tag me #feelgoodfoodie so I can see all your fabulous recreations on Instagram, Facebook, Pinterest and Twitter!


  • Shrimp and Vegetables
  • 1/2 pound large raw wild-caught shrimp
  • 1 Tbsp avocado oil (or olive oil)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp coriander
  • Salt and pepper to taste
  • 1 cup assorted colored peppers, sliced
  • 1/2 medium red onion, sliced
  • Guacamole
  • 1 ripe avocado
  • 1-2 tbsp fresh cilantro, finely chopped
  • Juice of half lime
  • ¼ tsp ground cumin
  • 1/4 tsp garlic powder
  • Salt and pepper to taste
  • Other Ingredients
  • 1/2 head of napa cabbage
  • 1/4 cup salsa verde
  • 1 roma tomato, chopped
  • 2 Tbsp sour cream
  • 1 corn on the cob, cooked
  • 2 stalks of green onions, chopped
  • Lime wedges


  1. To Cook the Shrimp and Vegetables
  2. In a large skillet, heat the avocado oil, then add the shrimp along with the chili powder, cumin, garlic powder, onion powder, coriander and salt/pepper to taste. Cook until the shrimp is opaque, then transfer to a bowl and set aside.
  3. In the same pan used to cook the shrimp, transfer the peppers and the onions, season with salt and pepper and saute for a few minutes until they soften. You can keep the peppers and the onions separated in the pan or mix them all together.
  4. For the Guacamole
  5. Scoop out the flesh of the avocado into a bowl and mash with a fork to your desired consistency.
  6. Add the cilantro, lime juice, cumin and garlic powder. Sprinkle with salt and pepper to taste and mix again until all the flavors are well blended.
  7. To Arrange the Fajita Bowls
  8. In two medium size bowls, layer the napa cabbage and toss it with the salsa verde. Then, add the tomatoes, peppers, onions, shrimp, sour cream and guacamole. Add half a corn on the cob.
  9. Garnish with green onions and lime, if you desire
  10. Enjoy cold or warm!
View Nutritional Info


  • Reply
    May 9, 2017 at 4:13 am

    This was amazing! So filling and I felt great eating it. Also easy and quick to make.
    I didnt use avocado oil and some of the powders, but it still worked quite well

    • Reply
      May 11, 2017 at 9:07 pm

      Yay! I’m so glad to hear that and thank you for sharing your feedback! Glad you enjoyed it :)))

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