Easy enough to toss together for a weeknight meal, shrimp fajita bowls are full of flavor. Fresh shrimp, combined with seared bell pepper ad onions, are a break from typically mundane dinners. These bowls also pack well as lunches or dinners on the go. Serve on a bed of our cilantro-lime rice for an extra layer of flavor. You can find our Instant Pot Cilantro-Lime Rice recipe here.
Shrimp Fajita Bowl Cooking Tips
- Do not overcook the shrimp. Only 3 to 4 minutes are needed in the pan.
- If using frozen raw shrimp, be sure to thaw and dry them before cooking.
- Using a mix of colored bell peppers adds variety to the flavors, plus some extra eye appeal. Green peppers are much stronger in flavor, but can still be used.
- Cast iron pans are perfect for holding heat and developing a good bit of color on the vegetables, which means more flavor.
- Spices in this recipe can be substituted with your favorite creole, seafood, or Southwest seasoning mix.
- Of course, shrimp fajitas bowls can be served in the traditional fajita style with tortillas and extra toppings.
Shrimp Fajita Bowls
Shrimp Fajita Bowls
Ingredients
- 3 cups Prepared cilantro-lime rice, or other cooked rice
- 3 medium bell peppers, thinly sliced. Choose different colors for flavor variety
- 1 medium red or yellow onion, thinly sliced
- 1 pound shrimp, peeled and deveined
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- 2 TB extra virgin olive oil
- Lime wedges and chopped cilantro for serving
Instructions
- Prepare cilantro-lime rice according to recipe here, or substitute with your favorite cooked rice.
- Add two tablespoons olive oil to a large skillet set over medium-high heat until shimmering. Add the bell peppers and onion and season with a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables soften and develop a bit of color, approximately 10 minutes.
- Transfer the veggies to a plate and add the shrimp to the skillet. (Add a little more olive oil, if necessary). Sprinkle with ground cumin, chili powder, and garlic powder. Season with salt and black pepper, to taste, and cook just until the shrimp turns opaque, approximately 3-4 minutes. Do not overcook.
- To serve, divide the rice between four serving bowls and top each bowl with the cooked vegetables and shrimp. Garnish with additional cilantro and lime wedges, if desired. Enjoy!
