Shrimp Fajita Bowls

Name: Shrimp Fajita Bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 medium red bell peppers; 3 cups cooked brown rice; 1 cup diced tomatoes; Juice of 1 lime; 1 large red onion; 2 tablespoons chopped cilantro; 1/3 cup chopped white onion; 1 teaspoon chili powder; 1 tablespoon olive oil; ¼ teaspoon salt; ¼ cup chopped cilantro; 1 teaspoon cumin; ½ teaspoon kosher salt; juice of ½ lime; Pinch kosher salt; 1 teaspoon oregano; freshly ground black pepper; freshly ground black pepper; ½ teaspoon smoked paprika; 1 small; ½ teaspoon kosher salt; ½ teaspoon garlic powder; ½ teaspoon onion powder; freshly ground black pepper; 1 pound large peeled

User Reviews

4.9

132 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4 servings
Calories
431 kcal
Course
Dinner
Cuisine
Mexican

Shrimp Fajita Bowls

Iris Warren

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These Shrimp Fajita Bowls are a tasty and easy dinner that your whole family will love! Served over a bed of cilantro-lime rice with peppers and onions, avocado and salsa.

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Ingredients

Servings

1 tablespoon olive oil
2 medium red bell peppers (sliced)
3 cups cooked brown rice
1 cup diced tomatoes
Juice of 1 lime
1 large red onion (sliced)
2 tablespoons chopped cilantro
1/3 cup chopped white onion
1 teaspoon chili powder
1 tablespoon olive oil
¼ teaspoon salt
¼ cup chopped cilantro
1 teaspoon cumin
½ teaspoon kosher salt
juice of ½ lime
Pinch kosher salt
1 teaspoon oregano
freshly ground black pepper (to taste)
freshly ground black pepper (to taste)
½ teaspoon smoked paprika
1 small (4-ounce Hass avocado, thinly sliced)
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
freshly ground black pepper (to taste)
1 pound large peeled (deveined, tail-off shrimp)

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Instructions

Preheat oven to 400 degrees F.
In a large bowl, whisk together the shrimp ingredients from olive oil through pepper.
Combine all veggie ingredients in a large bowl. Use your hands to toss and evenly coat veggies with oil and seasoning.
Add the shrimp and toss to evenly coat.
Transfer to a sheet pan and roast 20 minutes, tossing halfway through.
Set aside and allow to marinate while you make the veggies.
Meanwhile, prepare the rice and salsa. In a medium bowl, combine rice with cilantro, salt and lime juice.
In small bowl, make the salsa by combining the tomatoes, onion, cilantro, salt and pepper.
Remove veggies from oven and place marinated shrimp (leaving excess marinade in the bowl) evenly among the veggies.
Return to the oven and roast 8 minutes.
Place ¾ cup rice in each of 4 bowls. Evenly divide the shrimp, veggies, salsa and sliced avocado among each bowl and serve.

Nutrition Information

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Serving 1bowl Calories 431kcal (22%) Carbohydrates 51g (17%) Protein 26g (52%) Fat 13.5g (21%) Saturated Fat 2g (10%) Cholesterol 136mg (45%) Sodium 690mg (29%) Fiber 8g (32%) Sugar 6g (12%)