Shrimp Fajita Bowls
These Shrimp Fajita Bowls combine juicy seasoned shrimp, colorful sautéed bell peppers and red onion, and fresh cilantro-lime brown rice. Cumin, chili powder, lime, and cilantro add plenty of bright, savory flavor for an easy and satisfying meal.
Equipment
- Large skillet
- Large mixing bowl
- Medium saucepan with lid, for cooking the rice
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Microplane or fine grater, for lime zest
Ingredients
Cilantro-Lime Rice
- 3 cups cooked long-grain brown rice
- 2 large limes, zested and juiced
- 1 teaspoon ground cumin
- ¼ cup fresh cilantro leaves, chopped
- Sea salt, to taste
- Black pepper, to taste
Shrimp and Vegetables
- 2 tablespoons extra virgin olive oil, plus more if needed
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 1 medium orange bell pepper, thinly sliced
- 1 medium red onion, thinly sliced
- Sea salt, to taste
- Black pepper, to taste
- 1 pound shrimp, peeled and deveined
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
For Serving
- Fresh cilantro
- Lime wedges
Instructions
1. Prepare the Rice
- Cook the brown rice according to the package directions. One cup of uncooked rice should yield approximately 3 cups cooked.For additional flavor, you can cook the rice in chicken or vegetable broth instead of water.
2. Make the Cilantro-Lime Rice
- Place the 3 cups of cooked rice in a large bowl.Add the lime juice, lime zest, cumin, and chopped cilantro. Season with sea salt and black pepper to taste.Stir until evenly combined. Cover to keep warm and set aside.
3. Cook the Vegetables
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.Add the red, yellow, and orange bell peppers along with the red onion. Season with salt and black pepper.Cook for about 10 minutes, stirring occasionally, until the vegetables are tender and begin to develop some color.
4. Cook the Shrimp
- Add the shrimp to the same skillet. If the skillet is dry, add a small amount of additional olive oil.Sprinkle the shrimp with cumin, chili powder, and garlic powder. Season lightly with salt and black pepper.Cook for 3 to 4 minutes, stirring occasionally, until the shrimp are opaque and cooked through. Avoid overcooking.The shrimp should reach an internal temperature of 145°F (63°C).
5. Assemble the Bowls
- Divide the cilantro-lime rice evenly among four serving bowls.Top each portion with the sautéed peppers and onions, followed by the seasoned shrimp.
6. Serve
- Garnish with additional fresh cilantro and serve with lime wedges for squeezing over the bowls.Serve immediately while warm.
Notes
- Rice: One cup of uncooked long-grain brown rice yields approximately 3 cups cooked, although the exact amount can vary by brand.
- Cooking the rice: Follow the package instructions because brown rice cooking times and liquid requirements can vary.
- Add more flavor: Replace the water used to cook the rice with chicken or vegetable broth.
- Shrimp: Shrimp cook quickly. Remove them from the heat once they are opaque and cooked through to prevent a rubbery texture.
- Vegetables: Cutting the peppers and onion into similarly sized strips helps them cook evenly.
- Olive oil: The additional oil is optional. Add a small amount before cooking the shrimp only if the skillet is too dry.
- Calories: The calorie estimate is based on four servings and approximately 3 cups of cooked brown rice. Additional olive oil or other toppings will increase the calories.