Shrimp Fajita Bowls

Shrimp fajita bowls are a great dinner when you’re craving something light. The seasoned shrimp and bell peppers with cilantro lime rice are easy to make in about 30 minutes.

These fajita bowls serve all the good dinner vibes – they’re light, ready in about 30 minutes, and loaded with fresh flavors. I love to make them with shrimp, but there’s no reason you couldn’t substitute chicken or steak – the recipe can easily turn into three different dinners if you want to switch it up.

If you’re craving something light, veggie-forward, and easy-breezy, you need to try these shrimp fajita bowls.

How to Make It

Frozen shrimp makes this recipe super easy – just be sure to thaw them first. I like to thaw them in water while I prep the rest of the recipe. By the time the peppers and onion are chopped and the seasoning is mixed, the shrimp are ready to use.

Serve the fajitas with cooked white rice, brown rice, cauliflower rice… any rice you like! I like instant cilantro-lime rice to make it extra easy. Or, skip the bowls and rice and wrap the seasoned shrimp and peppers in flour tortillas.

Shrimp Penne Vodka | Garlic Shrimp Pasta | Teriyaki Shrimp | Panko Shrimp | Shrimp Taco Bowls

Shrimp Fajita Bowls

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Seasoned shrimp with cilantro rice and fresh peppers. These fajita bowls are a light and easy dinner.

• Author: April Anderson
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Dinner
• Method: Sautee
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1/2 tablespoon vegetable oil
• 2 medium bell peppers, sliced
• 1/4 red onion, thinly sliced
• 8 ounces jumbo shrimp, peeled and deveined
• 2 cups cooked cilantro lime rice (see note)
• Chopped cilantro for garnish

Instructions

1. Mix all of the spices and seasonings in a medium bowl. Add the shrimp and toss to coat them evenly.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the sliced vegetables and cook them, stirring frequently, until they soften. Remove from the pan.
3. Reduce the heat to medium and add the shrimp to the pan. Cook for 4 to 5 minutes on each side.
4. Divided the cooked rice between two bowls. Top with the peppers, onion, and shrimp. Garnish with chopped cilantro.

Notes

Seasoning: If you have some taco seasoning, skip the individual seasonings and use a generous tablespoon of taco or fajita seasoning.

Rice: You can serve this with any rice you like. I like to use cilantro-lime instant rice cups that cook in the microwave. Or try my easy cilantro-lime rice recipe.

Nutrition

• Calories: 353
• Sugar: 7.9g
• Sodium: 1095.9mg
• Fat: 5.3g
• Saturated Fat: 3.1g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 49.7g
• Fiber: 5.6g
• Protein: 28.3g
• Cholesterol: 182.5g

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

Topping Ideas and Sides

Want to dress up your shrimp fajita bowls? Here are some toppings and side dishes:

• Sour cream
• Guacamole or diced avocado
• Salsa verde
• Chips and Salsa
• Easy Queso

I hope you try these shrimp fajita bowls soon! They’re so light and easy – you’ll want them in your dinner rotation.

Happy fajita-making,

More Easy Taco Bowl Recipes

This post has been updated from the archives. First published in June 2017.