Flavorful Shrimp Fajita Bowls
A colorful, satisfying meal featuring tender shrimp, sizzling peppers and onions, creamy avocado, and zesty cilantro lime rice. These Shrimp Fajita Bowls are quick to prepare, full of Tex-Mex flavor, and perfect for weeknight dinners or meal-prep lunches.
Equipment
- 1 Medium pot
- 1 Large skillet
- 1 Cutting board
- 1 Chef’s knife
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Mixing Bowl
- 1 Citrus Juicer
- 1 Grater or zester
Ingredients
For the Cilantro Lime Rice
- 1 ¼ cups brown rice
- 1 teaspoon salt
- 2 ½ cups water
- 1 medium lime zested and juiced
- ¼ cup fresh cilantro chopped (plus extra for garnish)
For the Shrimp and Fajita Veggies
- 2 tablespoons olive oil divided
- 3 medium bell peppers thinly sliced
- 1 medium yellow onion thinly sliced
- 4 cloves garlic thinly sliced
- 2 tablespoons taco or fajita seasoning divided
- 1 pound shrimp peeled and deveined
- 1 large avocado sliced
- Sour cream for serving (optional)
- Hot sauce for serving (optional)
Instructions
- Prepare the Cilantro Lime Rice: Start by rinsing 1 ¼ cups of brown rice under cold water until the water runs clear—this helps remove excess starch and prevents the rice from becoming gummy. In a medium-sized pot, combine the rinsed rice with 2 ½ cups of water and 1 teaspoon of salt. Place the pot over high heat and bring it to a rolling boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 45–50 minutes. The rice is done when all the water has been absorbed, and the grains are tender but still slightly chewy. Just before serving, remove the lid, fluff the rice gently with a fork to separate the grains, then stir in the juice and zest of 1 lime along with ¼ cup of freshly chopped cilantro. This gives the rice a fresh, vibrant flavor that complements the shrimp and vegetables perfectly.
- Season the Shrimp for Maximum Flavor: While the rice is cooking, prepare the shrimp. Place 1 pound of peeled and deveined shrimp in a medium mixing bowl. Drizzle 1 tablespoon of olive oil over the shrimp and sprinkle 1 tablespoon of taco or fajita seasoning evenly. Toss everything together with your hands or a spoon until each shrimp is well-coated in the seasoning. Set aside briefly while you cook the vegetables. This step ensures the shrimp absorbs the bold, smoky flavors that make Tex-Mex dishes irresistible.
- Cook the Bell Peppers and Onions: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add 3 thinly sliced bell peppers (any color combination you prefer) and 1 medium thinly sliced yellow onion.Stir occasionally to ensure the vegetables cook evenly. After 5 minutes, pour in ½ cup of water. This helps to steam the vegetables slightly, softening them while also deglazing the pan to capture all the flavorful bits stuck to the bottom. Continue cooking, stirring occasionally, until the peppers and onions begin to char lightly at the edges and become tender.
- Add Garlic and Seasoning to the Veggies: Once the peppers and onions have softened, add 4 thinly sliced garlic cloves and the remaining 1 tablespoon of taco or fajita seasoning directly to the skillet. Stir everything together so the garlic infuses the vegetables and the seasoning is evenly distributed. Cook for an additional 2–5 minutes until the garlic is fragrant and the vegetables are beautifully caramelized but still retain a slight crunch. Then, transfer the cooked vegetables to a plate and keep them warm while you cook the shrimp.
- Cook the Shrimp to Perfection: Reduce the heat of the same skillet to medium. Carefully add the seasoned shrimp in a single layer, leaving a little space between each piece. Allow the shrimp to cook undisturbed for 2–3 minutes on one side. You’ll notice the edges turning pink and slightly firming up. Flip each shrimp gently using tongs or a spatula, and cook for another 2–3 minutes on the other side until the shrimp are opaque, firm to the touch, and slightly golden. Avoid overcooking, as shrimp can become rubbery if left too long in the pan.
- Assemble the Shrimp Fajita Bowls: To build your bowls, start by dividing the cilantro lime rice evenly among four serving bowls. Layer the charred bell peppers and onions on top of the rice, followed by the cooked shrimp. Add 1 sliced avocado to each bowl for a creamy, nutritious touch. Garnish with additional chopped cilantro if desired. For extra indulgence or heat, offer a dollop of sour cream and a drizzle of hot sauce on the side. Serve immediately while everything is warm and fresh.
- Optional: Meal-Prep and Serving Tips: If preparing for meal prep, store the rice, shrimp, and vegetables separately in airtight containers in the refrigerator. They will stay fresh for up to 2 days, though the best flavor is within 24 hours. Assemble the bowls right before eating to maintain the vibrant colors and textures.
Notes
- Use peeled and deveined shrimp for the best texture and even cooking.
- Thinly slice bell peppers and onions to ensure quick, uniform cooking and better caramelization.
- Fluff the rice gently before adding lime juice and cilantro to maintain light, separate grains.
- Add water when cooking vegetables to help steam them without losing flavor.
- Avoid overcooking shrimp; they cook quickly and can become rubbery if left too long.
- Garnish with avocado just before serving to maintain its creamy texture and vibrant color.
- Store rice, shrimp, and vegetables separately if prepping ahead to preserve flavor and texture.
- Adjust seasoning and hot sauce according to your heat preference.
