Shrimp Fajita Bowl
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 bowls
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Calories
521 kcal
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Course
Main Course
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Cuisine
Mexican
Shrimp Fajita Bowl
Description
This recipe starts by cooking brown rice in water with salt until tender, then fluffing it with lime zest, lime juice, and cilantro for fresh, bright flavors. Vegetables including sliced bell peppers and onions are sautéed with olive oil, garlic, and fajita seasoning, then briefly steamed to soften and slightly char, enhancing their natural sweetness and texture.
The shrimp are coated with olive oil and fajita seasoning before being cooked in the same pan for a few minutes on each side, resulting in a spicy, flavorful crust with a tender interior. Layering the shrimp and vegetables over the cilantro-lime rice creates a colorful, textural contrast.
Avocado slices and sour cream serve as cooling, creamy toppings, balancing the spices and adding richness. Hot sauce is optional for additional heat. This bowl can be served fresh and is easy to reheat when stored in an airtight container, ideally consumed within 24 hours for optimal freshness.
Ingredients
For the rice:
- 1 ¼ cup brown rice
- 1 teaspoon salt
- 2 ½ cups water
- 1 lime zested and juiced
- ¼ cup cilantro plus more for garnish, chopped
For the shrimp and fajita veggies:
- 2 tablespoons olive oil divided
- 3 bell peppers thinly sliced, medium
- 1 yellow onion thinly sliced, medium
- 4 garlic thinly sliced, cloves
- 2 tablespoons taco seasoning divided, or fajita seasoning
- 1 pound Shrimp peeled and deveined
- 1 avocado sliced
- sour cream for serving
- hot sauce for serving
Instructions
Make the rice
- Combine 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 rice with a fork and add lime juice, lime zest, and cilantro.
Cook the vegetables & shrimp
- In a medium bowl, mix 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 garlic and remaining seasoning, 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 for 2-3 minutes on each side.
Assemble
- 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
- Store leftovers in an airtight container and consume within 24 to 48 hours for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 521kcal | 26% |
| Carbohydrates | 61g | 20% |
| Protein | 30g | 60% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 286mg | 95% |
| Sodium | 1583mg | 66% |
| Potassium | 757mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 3062IU | 61% |
| Vitamin C | 132mg | 147% |
| Calcium | 219mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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