Loaded Shrimp Fajita Bowls are a fresh and flavorful meal made with napa cabbage, stir-fried vegetables, guacamole, sour cream and a side of corn!
These shrimp fajita bowls are super quick and easy to make, and are a great main meal or use them for meal prep. Full of vibrant and fresh ingredients, these bowls are high in protein and fiber and make a hearty and filling meal. Loaded with all of your favorite Mexican flavors, these bowls are a must!
I got such a great response when I posted my Chicken Burrito Bowl 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.
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! :)))
- Shrimp: I like to use large wild caught shrimp for this recipe. I like to use fresh but you can use frozen too.
- Fajita Seasoning: Chili powder, cumin, garlic powder, onion powder, coriander, salt and pepper.
- Peppers: I like to use a mix of different colored bell peppers for color and flavor.
- Onion: Use a red onion for this recipe. It is mild in flavor and doesn’t overpower the dish.
- Guacamole: It’s super easy to make your own guac with simple ingredinets. You can use the one on this recipe or try my Simple Guacamole recipe.
- For the bowl: Napa cabbage, salsa verde, tomato, sour cream, corn, green onions, lime wedges.
How to make shrimp fajita bowls
Cook the shrimp in in a large skillet with the spices until it is opaque and set aside. Cook the peppers and onions in the same skillet until they are softened.
Make the guacamole by mashing the avocados and stirring in the lime juice and spices.
Toss the cabbage with the salsa verde and add to two bowls and then top with tomatoes, peppers, onions, shrimp, sour cream, guac and corn. Garnish and serve.
Tips to make shrimp fajita bowls
- Take care not to over cook the shrimp. They will only need 2 or 3 minutes on each side. If you overcook them they can become chewy in texture.
- Make sure that the shrimp are of an equal size and cook them in an even layer so that they cook evenly. If you are 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 by themselves.
Frequently asked questions
You can use fresh or frozen shrimp in this recipe. If you use frozen, ensure that they are full defrosted before you cook them.
I made my own quick fajita seasoning with chili powder, cumin, coriander and garlic and onion powder. If you like things spicier or not as spicy you can adjust the levels of chili powder. If you have ready made fajita seasoning in your cupboard, you can use this instead.
Once you have made the bowls, keep them covered in the fridge. They will last for up to 2 or 3 days, but I find they are best when eaten within 24 hours.
For more Tex Mex recipes:
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Shrimp Fajita Bowls
Shrimp and Vegetables
- 1/2 pound large raw wild-caught shrimp
- 1 Tbsp 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
- 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
- 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
- To Cook the Shrimp and Vegetables
- 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.
- 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.
- For the Guacamole
- Scoop out the flesh of the avocado into a bowl and mash with a fork to your desired consistency.
- 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.
- To Arrange the Fajita Bowls
- 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.
- Garnish with green onions and lime, if you desire
- Enjoy cold or warm!