This post may contain affiliate links. Please read our disclosure policy.
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!
Table of Contents
Recipe At a Glance
Cuisine Inspiration: Mexican
Primary Cooking Method: Stovetop
Dietary Info: Gluten free
Key Flavor: Fresh and briny with a touch of citrus and spice
Skill Level: Easy
Why This Is So Good
- All the flavors: It’s bright from the veggies, tangy from the cilantro lime rice and spicy from the taco seasoning…it is one flavorful shrimp bowl.
- Well balanced: I love a meal with protein, carbs and veggies because it means the meal keeps me feeling full and satiated.
- Easy to make: I know it looks like it’s so many ingredients, but this shrimp bowl is very easy to cook and assemble.
Ingredients to Make a Shrimp Fajita Bowl
- Shrimp: Use any shrimp you like for this recipe (either fresh or frozen, large or small).
- Rice, cilantro, and lime: To make the cilantro lime rice for serving with the shrimp fajitas. You can skip this part, buy prepared rice, or substitute with cilantro lime cauliflower rice.
- Fajita or taco seasoning: I use chili powder, cumin, garlic powder, onion powder, coriander, salt, and pepper. You can make your own taco seasoning or buy it pre-mixed.
- Peppers: Use a mix of different colored bell peppers for a variety of colors and flavors.
- Onion and garlic: Use white or red onions for this recipe and slice them thinly – they are a must when I make anything with fajitas!
How to Make Shrimp Fajita Bowls
Tips for Making the Best Shrimp Fajita Bowls
- Don’t overcook the shrimp. They will only need 2 or 3 minutes on each side. If you overcook them, they can become chewy in texture.
- Spread the shrimp out in an even layer. This allows them all to cook evenly. If you’re doubling the recipe, cook the shrimp in two batches.
- Don’t flip the shrimp too early when cooking. If you try to flip them but they are stuck to the pan, leave them. They will release naturally when they are fully cooked.
- Keep the shrimp and rice separate. This makes it easier to have DIY bowls where everyone can add as much rice and shrimp fajitas and toppings as they want. And it’s easy to use up leftovers in different ways.
What to Serve With Shrimp Fajita Bowls
- Homemade Salsa
- Easy Guacamole, or slice or mash some avocados
- Mexican Street Corn Salad
- Black Bean Salsa
Frequently Asked Questions
You can use fresh or frozen shrimp in this recipe. If you use frozen, make sure they’re full defrosted and dab them dry before you cook them to remove extra moisture.
You can make your own quick fajita seasoning with chili powder, cumin, coriander, and garlic and onion powder. You can adjust the levels of chili powder to your spice preference.
Store any leftovers separated if possible in an airtight container in the fridge. They will last for up to 2 or 3 days, but are best when eaten within 24 hours.
For More Tex-Mex Recipes:
If you try this feel good Shrimp Fajita Bowls recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Shrimp Fajita Bowl
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 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 rice with a fork and add lime juice, lime zest, and cilantro.
Cook the vegetables & shrimp
- In a medium bowl, mix 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 garlic and remaining seasoning, 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 for 2-3 minutes on each side.
Assemble
- 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.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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 :)))