Shrimp Fajita Bowls Recipe
Shrimp Fajita Bowls recipe, inspired by Tex-Mex flavors, has stir-fried shrimp, onions and peppers, fresh avocado, and cilantro lime rice.
Servings: 4 bowls
Equipment
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.
Notes
Storage: 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.
Nutrition
Serving: 1bowl | Calories: 521kcal | Carbohydrates: 61g | Protein: 30g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 286mg | Sodium: 1583mg | Potassium: 757mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3062IU | Vitamin C: 132mg | Calcium: 219mg | Iron: 5mg
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