Shrimp Fajita Bowls
User Reviews
4.9
Shrimp Fajita Bowls
Description
The Shrimp Fajita Bowls start by marinating peeled and deveined shrimp in olive oil and a blend of chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and freshly ground black pepper. Red bell peppers, red onion, and white onion are tossed separately with oil, chili powder, and salt.
Both shrimp and vegetables are roast-cooked together until tender and flavorful. The rice is prepared ahead and combined with cilantro, salt, and lime juice to add a fresh citrus note to the grain base.
Fresh salsa made with diced tomatoes, onions, cilantro, and seasonings complements the roasted components. The bowls are assembled by layering rice, then shrimp and roasted veggies, topped with salsa and thinly sliced Hass avocado for creaminess and texture contrast.
This dish works well as a complete meal combining protein, vegetables, and grains with bright, layered flavors. It can be served for lunch or dinner, offering a balance of warmth from roasted ingredients and freshness from raw salsa and avocado.
Ingredients
- 1 tablespoon olive oil
- 2 red bell pepper sliced, medium
- 3 cups brown rice cooked
- 1 cup diced tomatoes
- lime juice of 1
- 1 red onion sliced, large
- 2 tablespoons cilantro chopped
- 1/3 cup onion white, chopped
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ cup cilantro chopped
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- lime juice juice of ½ lime
- Pinch kosher salt
- 1 teaspoon oregano
- black pepper to taste, freshly ground
- black pepper to taste, freshly ground
- ½ teaspoon smoked paprika
- 1 small (4-ounce Hass avocado, thinly sliced)
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- black pepper to taste, freshly ground
- 1 pound large peeled (deveined, tail-off shrimp)
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
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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