Name: Shrimp Fajita Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1.5 lb large raw shrimp, peeled and deveined; ½ teaspoon chili powder; ½ teaspoon cumin; ½ teaspoon paprika; ½ teaspoon red pepper flakes; ¼ teaspoon salt (or more to taste); 4 cloves garlic, minced; 1 tablespoon olive oil (for cooking); 3 tablespoons freshly squeezed lime juice; ¼ cup fresh basil or cilantro, chopped; 3 medium bell peppers (red, yellow, and green), thinly sliced; 1 medium red onion, thinly sliced; 1 tablespoon olive oil; 2 cups cooked white rice; 1.5 cups cooked corn kernels; 15 oz canned black beans, drained and rinsed; Additional chopped basil or cilantro for garnish; Lime slices for serving; Optional: Sliced avocado, salsa, or guacamole

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Why You’ll Love This Recipe

Quick and Easy: This dish takes only 30 minutes from start to finish, making it ideal for busy weeknights.
Meal-Prep and Freezer-Friendly: You can store leftovers in the fridge for up to 4 days or freeze them for up to 1 month.
Packed with Flavor and Color: The combination of seasoned shrimp, vibrant vegetables, and lime-infused rice creates a visually appealing and delicious meal.

Ingredients

1.5 lb large raw shrimp, peeled and deveined
3 medium bell peppers (red, yellow, and green), thinly sliced
1 medium red onion, thinly sliced
1.5 cups cooked corn kernels
15 oz canned black beans, drained and rinsed
2 cups cooked white rice
2 tablespoons olive oil, divided
3 tablespoons freshly squeezed lime juice
¼ cup fresh basil or cilantro, chopped

Fajita Seasoning:

½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon paprika
½ teaspoon red pepper flakes
¼ teaspoon salt (add more to taste)
4 cloves garlic, minced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Shrimp: In a large bowl, combine the shrimp with the fajita seasoning. Toss to coat and set aside.
Sauté the Vegetables: Heat a large, high-sided skillet over medium heat. Add 1 tablespoon of olive oil. Once hot, add the sliced bell peppers and red onion. Cook for about 5 minutes until the vegetables are softened and slightly charred. Remove the cooked veggies to a large plate.
Cook the Shrimp: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the seasoned shrimp without overcrowding the pan (you might need to cook in batches). Cook the shrimp for about 2 minutes per side until pink. Remove from heat. Add freshly squeezed lime juice and chopped fresh basil to the shrimp. Mix to combine.
Combine Everything: Add the cooked vegetables back to the skillet with the shrimp. Stir to combine.
Prepare the Rice: In a medium bowl, combine the cooked rice with lime juice and salt.
Assemble the Bowls: Divide the lime-infused rice among 4 individual bowls. Evenly distribute the shrimp and vegetable mixture over the rice. Top with black beans and corn. Garnish with additional chopped fresh basil or cilantro and lime slices. Optionally, add sliced avocado and salsa.

Servings and Timing

Servings: This recipe yields 4 servings.
Preparation Time: Approximately 10 minutes.
Cooking Time: Approximately 20 minutes.
Total Time: 30 minutes.

Variations

Protein Alternatives: Substitute shrimp with other seafood like scallops, lobster meat, or salmon.
Additional Vegetables: Incorporate mushrooms, zucchini, or green onions for added flavor and nutrition.
Herb Substitutions: If you’re not a fan of cilantro, fresh basil works just as well.
Citrus Options: Freshly squeezed lemon juice can be used in place of lime juice.
Spice Level: Adjust the heat by adding more red pepper flakes or a pinch of cayenne pepper.

Storage/Reheating

Refrigeration: Store leftover shrimp fajita bowl ingredients in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze leftovers within 24 hours of making them in an airtight container for up to 1 month.
Reheating: Reheat in a microwave oven for about 1 minute. Taste and reheat for 30 seconds more, if needed. Alternatively, reheat the leftovers in a large, high-sided skillet on the stovetop on low-medium heat. Add a small amount of olive oil and 1 or 2 tablespoons of lime juice (or lemon juice) when reheating to prevent the shrimp fajitas from sticking to the bottom of the pan.

FAQs

What type of shrimp should I use?

Use large raw shrimp, preferably 16/20 or 26/30 count per pound. Ensure they are peeled and deveined.

Can I use pre-cooked shrimp?

It’s best to use raw shrimp for this recipe, as cooking them with the spices enhances the flavor.

How can I prevent overcooking the shrimp?

Cook the shrimp for only about 2 minutes per side, just until they turn pink. Overcooking can result in a rubbery texture.

Can I make this dish ahead of time?

Yes, you