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Shrimp Fajita Bowls

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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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Shrimp Marinade
  • 1 tablespoon olive oil
  • 1 lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • black pepper freshly ground, to taste
  • 1 pound large shrimp peeled, deveined, tail-off
Fajita Veggies
  • 2 medium red bell peppers sliced
  • 1 large red onion sliced
  • 1 tablespoon olive oil
  • 0.5 teaspoon kosher salt
  • black pepper freshly ground, to taste
Cilantro-Lime Rice
  • 3 cups cooked brown rice
  • 2 tablespoons chopped cilantro
  • 0.25 teaspoon salt
  • 0.5 lime juice
Pico de Gallo (Salsa)
  • 1 cup diced tomatoes
  • 0.33 cup chopped white onion
  • 0.25 cup chopped cilantro
  • kosher salt pinch
  • black pepper freshly ground, to taste
For Serving
  • 1 small Hass avocado 4-ounce, thinly sliced

Method
 

Preparation Steps
  1. Preheat oven to 400 degrees F.
For Shrimp
  1. In a large bowl, whisk together the shrimp ingredients from olive oil through pepper.
  2. Add the shrimp and toss to evenly coat.
  3. Set aside and allow to marinate while you make the veggies.
For Veggies
  1. Combine all veggie ingredients in a large bowl. Use your hands to toss and evenly coat veggies with oil and seasoning.
  2. Transfer to a sheet pan and roast 20 minutes, tossing halfway through.
  3. Meanwhile, prepare the rice and salsa. In a medium bowl, combine rice with cilantro, salt and lime juice.
  4. In small bowl, make the salsa by combining the tomatoes, onion, cilantro, salt and pepper.
  5. Remove veggies from oven and place marinated shrimp (leaving excess marinade in the bowl) evenly among the veggies.
  6. Return to the oven and roast 8 minutes.
  7. Place 0.75 cup rice in each of 4 bowls. Evenly divide the shrimp, veggies, salsa and sliced avocado among each bowl and serve.

Notes

These Shrimp Fajita Bowls are a quick and satisfying meal, perfect for a busy weeknight. Adjust spice levels to your preference and enjoy with extra lime!