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Shrimp Fajita Bowl Recipe

Mexican · Main course · 30 min total

A vibrant and healthy bowl featuring seasoned shrimp, sautéed peppers and onions, black beans, corn, and avocado over cilantro lime rice, perfect for a quick weeknight dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 1 cup cooked black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen, thawed)
• 1 avocado, sliced
• For the cilantro lime rice: 1 cup long-grain rice, 2 cups water, 1/4 cup chopped cilantro, juice of 1 lime, salt to taste
• Optional toppings: sour cream, salsa, shredded cheese, lime wedges

Instructions

1. Prepare cilantro lime rice: Cook rice according to package directions. Fluff and stir in cilantro and lime juice; season with salt. Keep warm.
2. In a bowl, toss shrimp with 1 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
3. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and cook 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
4. In the same skillet, add bell peppers and onion. Sauté 5-7 minutes until tender and lightly charred. Season with salt and pepper.
5. Assemble bowls: Divide cilantro lime rice among 4 bowls. Top with sautéed peppers and onions, black beans, corn, cooked shrimp, and avocado slices.
6. Serve with optional toppings like sour cream, salsa, shredded cheese, and lime wedges.

Tips

• For extra flavor, add a squeeze of lime over the shrimp before serving.
• To make it a low-carb option, replace rice with cauliflower rice or lettuce.
• Store leftovers separately and reheat gently to avoid overcooking shrimp.

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