Go Back
Delish Loaded Shrimp Fajita Bowls

Delish Loaded Shrimp Fajita Bowls

Smoky, citrusy shrimp with charred peppers and onions over fluffy rice, piled high with beans, corn, avocado, and all the fixings—ready in about 35 minutes.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.25 lb large shrimp, peeled and deveined
  • 3 cup bell peppers, thinly sliced (mixed colors)
  • 1.5 cup red onion, thinly sliced
  • 3 tablespoon olive oil, divided 2.0 tablespoon for veggies, 1.0 tablespoon for shrimp
  • 2 tablespoon fresh lime juice
  • 2 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon kosher salt plus more to taste
  • 0.5 teaspoon black pepper
  • 2 clove garlic, minced
  • 3 cup cooked white rice warm; cilantro-lime rice works great
  • 1 can black beans, drained and rinsed 15 ounce can
  • 1 cup sweet corn kernels thawed if frozen
  • 1 each avocado, diced large
  • 0.5 cup sour cream
  • 0.5 cup shredded Mexican blend cheese optional
  • 0.25 cup fresh cilantro, chopped
  • 1 each lime cut into wedges
  • 1 cup tortilla chips, lightly crushed optional for crunch

Instructions

Preparation Steps

  • In a large bowl, whisk 1.0 tablespoon olive oil with lime juice, chili powder, smoked paprika, cumin, garlic powder, oregano, cayenne, 0.75 teaspoon salt, 0.5 teaspoon black pepper, and minced garlic. Add shrimp and toss to coat. Marinate while you prep the veggies (about 10 minutes).
  • Heat 2.0 tablespoon olive oil in a large skillet over medium-high. Add sliced bell peppers and red onion, season with a pinch of salt, and cook, tossing occasionally, until tender-crisp and lightly charred, 6 to 8 minutes. Transfer to a plate.
  • In the same skillet, add marinated shrimp in a single layer. Cook until pink and opaque, about 2 minutes per side. Remove from heat so they don’t overcook.
  • Warm the black beans and corn in a small saucepan over low heat until heated through, 3 to 4 minutes. Season with a pinch of salt if needed.
  • Divide warm cooked rice among 4 bowls. Top with the pepper-onion mixture, black beans, corn, and shrimp.
  • Finish each bowl with diced avocado, sour cream, shredded cheese, and cilantro. Add a squeeze of lime and a handful of crushed tortilla chips for crunch.
  • Taste and adjust with extra salt, lime, or a pinch more cayenne if you like extra heat. Serve immediately.

Notes

For a lighter option, swap in cauliflower rice. Leftovers keep well refrigerated up to 2 days; store components separately for best texture.