Shrimp Fajita Bowls
Updated Aug 21, 2025
My Shrimp Fajita Bowls recipe, inspired by Tex-Mex flavors, has stir-fried shrimp, onions and peppers, fresh avocado, and cilantro lime rice.
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Make my easy shrimp fajita bowls for dinner!
This Shrimp Fajita Bowl is super quick and easy to make and a great main meal or meal prep option. I love making this for my family because we usually do a DIY situation with the shrimp and rice and all the fajita options on the side, everyone gets to add their favorite Mexican-inspired toppings, flavor it how they want for a high-protein, hearty, yummy meal!
Happy Cooking!
– Yumna
Shrimp Fajita Bowls Ingredients
- Shrimp: Use fresh or frozen shrimp, large or small, for this recipe. Here’s a quick tutorial on how to peel and devein shrimp.
- Fajita seasoning: I season the shrimp with a blend of chili powder, cumin, garlic powder, onion powder, coriander, salt, and pepper. You can also make your own taco seasoning or buy it pre-mixed.
- Brown rice, cilantro, and lime: To make the cilantro lime rice. Read my tips on how to cook brown rice. Or, try my cilantro lime cauliflower rice.
- Bell peppers: I recommend a mix of different colored bell peppers.
- Onion: Use white or red onion for this recipe and slice it thinly so it cooks at the same rate as the bell peppers. Here’s a tutorial on how to cut an onion.
- Garlic: Thinly slice the garlic for a soft, mellow flavor.
- Avocado: For garnish. Read my tips on how to cut an avocado.
How to Make Shrimp Fajita Bowls
Shrimp Fajita Bowls Recipe
Ingredients
For the rice:
- 1 ¼ cup brown rice
- 1 teaspoon salt
- 2 ½ cups water
- 1 lime zested and juiced
- ¼ cup chopped cilantro plus more for garnish
For the shrimp and fajita veggies:
- 2 tablespoons olive oil divided
- 3 medium bell peppers thinly sliced
- 1 medium yellow onion thinly sliced
- 4 garlic cloves thinly sliced
- 2 tablespoons taco or fajita seasoning divided
- 1 pound shrimp peeled and deveined
- 1 avocado sliced
- Sour cream for serving
- Hot sauce for serving
Instructions
Make the rice
- Combine brown rice with salt and water in a medium pot. Bring to a boil, then reduce to a gentle simmer and cover. Cook until water is evaporated and rice is tender, 45–50 minutes. Right before serving, fluff the rice with a fork and add lime juice, lime zest, and cilantro.
Cook the vegetables & shrimp
- In a medium bowl, toss shrimp with 1 tablespoon oil and 1 tablespoon fajita seasoning.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add peppers and onions. After 5 minutes, add ½ cup water to help steam the veggies and deglaze the pan. Add the garlic and remaining seasoning, and mix to combine. Cook until veggies are charred and softened, mixing occasionally, an additional 2-5 minutes. Remove from pan and keep warm.
- Reduce heat to medium and add shrimp mixture to the pan. Cook until the shrimp is opaque and turns pink, 2–3 minutes per side.
Assemble the shrimp rice bowls
- Divide the cilantro lime rice between four bowls. Top with the veggies and shrimp. Garnish with avocado slices and fresh cilantro. Top with sour cream and hot sauce, if desired, and serve immediately.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Preheat the pan for the veggies. For real fajita flavor, make sure the pan is hot when you add the bell peppers and onions. You want them charred, not steamed.
- Don’t overcook the shrimp. They only need 2 or 3 minutes per side, depending on their size. If you overcook them, they may become rubbery.
- Cook the shrimp in an even layer. If the shrimp are large or if you double the recipe, cook them in two batches.
- Don’t flip the shrimp too early. If they’re stuck to the pan, leave them. They’ll release naturally when fully cooked.
FAQs
Store leftover shrimp, rice, and veggies separately in airtight containers. They will last up to 2 days in the fridge, but taste best within 24 hours.
Yes, you can freeze the cooked shrimp, rice, and veggies. I recommend storing them separately in airtight containers or freezer-safe bags. To reheat, thaw in the fridge overnight, then warm in the microwave or in a skillet until hot. Add a splash of water or broth if the rice is dry.
Comments
Whats does 1x means?
Is it only for one person?
Thank you
Hi Katherine, great question! 1x means it’s the original serving size, which is 4 for this recipe. If you select 2x, it will double the recipe to feed 8 people. At the top of the recipe card, under the star rating, is where you find how many servings a recipe is. I hope that helps! You’ll have to let me know how you like the fajita bowl when you make it!
I made this delicious food today in between my meetings while WFH, can’t stress enough how great it was. My husband and I decided to eat seafood more regularly and so I cooked this mexican inspired food today to replace our Taco Tuesday and i’m so happy i did. Shokran jazila Yumna
I’m so glad you enjoyed it so much! Yay!!
Simply delicious. 👏🏻👏🏻👏🏻 Easy peasy. Ingredients always on hand (except cilantro – not my fav). Kid friendly!! Even quicker, use leftover or rotisserie chicken. Quick to prep – can’t even finish a glass of wine 🍷 before it’s ready!! Yum yum. 😋 Make extra for lunch leftovers!!!
Thank you! That makes me all so happy to hear.
Love an easy and delicious weekday meal always, but eye pleasing as well is such a bonus!! Never tried the lime in rice and so glad I did!!
Thank you so much! That makes me so happy to hear too!
How can I print the receipe
When you go to the recipe card at the bottom of the page, there’s a print button on top of the image that you can press, which will allow you to print the recipe!
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
Yay! I’m so glad to hear that and thank you for sharing your feedback! Glad you enjoyed it :)))