Shrimp Fajita Rice Bowls (Print Version)

Savory shrimp, bold peppers, and lime cilantro rice bring bold flavors and color to every serving in this easy bowl.

# Components:

→ Shrimp

01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon cayenne pepper (optional)
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper

→ Vegetables

10 - 1 red bell pepper, thinly sliced
11 - 1 yellow bell pepper, thinly sliced
12 - 1 green bell pepper, thinly sliced
13 - 1 medium red onion, thinly sliced
14 - 1 tablespoon olive oil
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

→ Rice

17 - 2 cups cooked white or brown rice
18 - Juice of 1 lime
19 - 2 tablespoons chopped fresh cilantro
20 - 1/4 teaspoon salt

→ Toppings (optional)

21 - 1 avocado, sliced
22 - 1/2 cup salsa or pico de gallo
23 - 1/2 cup shredded cheese (omit for dairy-free)
24 - 1/4 cup sour cream or Greek yogurt (omit for dairy-free)
25 - Lime wedges
26 - Fresh cilantro leaves

# Directions:

01 - Combine the shrimp, olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne pepper if desired, salt, and black pepper in a medium mixing bowl. Toss thoroughly to coat and set aside to marinate while preparing the vegetables.
02 - Heat olive oil in a large skillet over medium-high heat. Add the sliced red, yellow, and green bell peppers along with red onion. Season with salt and black pepper. Sauté for 5 to 7 minutes until vegetables are tender and show slight charring. Transfer to a plate and keep warm.
03 - Add the marinated shrimp to the same skillet in a single layer. Cook for 2 to 3 minutes per side until the shrimp are pink and opaque. Remove from the heat.
04 - In a separate bowl, gently toss the cooked rice with lime juice, chopped cilantro, and salt until evenly combined.
05 - Divide the cilantro-lime rice evenly among four serving bowls. Top each with sautéed peppers and onions, followed by the cooked shrimp.
06 - Garnish each bowl with avocado slices, salsa or pico de gallo, shredded cheese, sour cream, lime wedges, and fresh cilantro leaves as desired.
07 - Serve immediately while warm.

# Expert Advice:

01 -
  • Uses simple, affordable pantry and fridge staples
  • Quick and easy total time under forty minutes
  • Packed with protein and lots of vegetables for a satisfying meal
  • Naturally gluten-free and flexible for dairy-free diets
  • Meal prep friendly and great for leftovers
02 -
  • High in protein for lasting energy
  • Naturally gluten-free and easily made dairy-free
  • Colorful vegetables provide vitamins and antioxidants
03 -
  • Use large or jumbo shrimp for the juiciest result since they hold their shape and do not overcook as quickly
  • Sear veggies in a hot skillet until lightly charred for restaurant style flavor
  • Taste and adjust seasoning at every step so each layer is vibrant

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