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Delicious shrimp fajita bowl with colorful vegetables and spices

Shrimp Fajita Bowl

A vibrant and flavorful shrimp fajita bowl that combines fresh ingredients and simple techniques, making weeknight dinners quick and enjoyable.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 365
Ingredients Method Notes

Ingredients
  

Shrimp and Seasoning
  • 1.5 pounds raw shrimp (peeled and deveined) Fresh shrimp recommended; ensure frozen shrimp are defrosted.
  • 1 teaspoon chili powder Adjust to taste or replace with taco seasoning.
  • 0.5 teaspoon cumin Can be omitted for a milder taste.
  • 2 teaspoons smoked paprika Regular paprika can be used as a substitute.
  • 0.5 teaspoon red pepper flakes Omit for a family-friendly version.
  • 1 teaspoon garlic powder Fresh garlic can be used.
  • 0.5 teaspoon salt Consider using low-sodium salt.
  • 4 cloves garlic (minced) Enhances the savory profile.
Vegetables and Base
  • 3 tablespoons olive oil (divided) Can substitute with avocado or coconut oil.
  • 2 cups bell peppers (any colors) Substitute with zucchini or squash for variety.
  • 1 small white onion (thinly sliced) Red onions can be used as well.
  • 3 tablespoons lime juice Lemon juice can substitute in a pinch.
  • 1.5 cups cooked corn Frozen corn can be used.
  • 1 15-ounce can black beans Any other beans like pinto or kidney work too.
  • 0.25 cup cilantro (chopped) Fresh finish; parsley can substitute.
  • 4 cups cooked white rice Brown rice or quinoa are good alternatives.
Flavoring and Toppings
  • 1 teaspoon salt (for rice) Adjust based on taste.
  • 1 tablespoon lime juice (for rice) Vinegar can substitute if you're out of lime.
  • 0.125 cup cilantro (chopped) Added layer of freshness.

Method
 

Preparation
  1. Toss the shrimp with the spices until evenly coated and let it rest while you prepare the other ingredients.
Cooking
  1. Heat a 12-inch skillet on medium-high heat and add 2 tablespoons of olive oil.
  2. Add the shrimp and cook for 90 seconds, then flip them and cook for another 90 seconds or until they turn pink. Remove from the skillet and transfer to a plate.
  3. In the same skillet, add the remaining olive oil along with the bell peppers and onions. Sauté for 4 to 5 minutes, or until they reach your desired tenderness.
  4. In a medium bowl, mix the white rice with salt, lime juice, and cilantro until well combined.
  5. Divide the rice evenly into serving bowls, followed by generous helpings of shrimp, peppers, onions, corn, and black beans. Top with your favorite condiments: avocado, sour cream, or salsa.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Always reheat shrimp bowls gently on the stove to maintain juicy texture. Cooked shrimp tends to lose quality when frozen.