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Loaded Shrimp Fajita Bowls on a table
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4 from 1 vote

Shrimp Fajita Bowls

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!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 492kcal
Author Yumna Jawad

Ingredients

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

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

Bowl Assembly

  • 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

Instructions

  • 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!

Notes

Storage: Store any leftovers in an airtight container. They will last about 2 days in the fridge. But it's best to enjoy it within 24 hours.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.  This information should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

Serving: 1g | Calories: 492kcal | Carbohydrates: 36g | Protein: 31g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 292mg | Sodium: 1159mg | Potassium: 1595mg | Fiber: 13g | Sugar: 12g | Vitamin A: 2250IU | Vitamin C: 148mg | Calcium: 385mg | Iron: 5.1mg