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My new go-to weeknight dinner, 25 Minute Fajita Shrimp Rice Bowls. Spicy, garlic butter shrimp, pan-seared with bell peppers and onions, and served up bowl style with a cilantro-lime vinaigrette. All put together with rice, summer corn, salty cheese, and creamy avocado. These colorful and fresh shrimp fajita bowls are simple to make and full of wonderful Mexican flavors. A fun any night-of-the-week dinner!
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It has been so long since I last shared a shrimp recipe, but with the summer season here, seafood sounds much more exciting these days!
When it comes to creating recipes and enjoying new dishes at home. I cook for my mood. Seafood reminds me so much of sunny, warm tropical days. This is probably why you see me create more seafood recipes throughout the summer.
Which brings me to todayโs recipe! Many of you may remember my chicken fajitas bowls from last summer. While here is the shrimp variation, and you know what? It might just be better.
Here are the details
Step 1: make the dressing
Because this comes together quickly, I like to prep all of my ingredients beforehand. I always start with the dressing. Since our flavors are spicy all around, I went with a simple fresh cilantro honey lime dressing.
To make my dressing youโll need olive oil, honey, salsa verde, lime juice, cilantro, and salt. Simply mix everything together and then season to taste with salt. Easy!
Step 2: season and cook the shrimp
Cook the peppers. I love to use mini peppers if you have some on hand. Theyโre really delicious and pretty cute + fun too!
Cook up the peppers in a large skillet with an onion. Then pull the vegetables out of the skillet and start cooking the shrimp.
For the shrimp, I use peeled, deveined shrimp tossed with olive oil and fajita seasoning. While the shrimp is cooking, add the salted butter and chopped garlic, then throw in some fresh time.
Adding the garlic butter really ups the yumminess of the spicy seared shrimp.
Step 3: assemble
To complete each bowl layer your shrimp and peppers, then some fresh cooked rice, grilled corn, black beans, crumbled or shredded cheese, and then, chunks of avocado, green onions, and cilantro. Then top with the dressing.
And finally,ย tortillas. Weโre obsessed with myย homemade flour tortillas if you have the ingredients on hand I highly recommend making them. I make them almost non-stop over here!
Looking for other Mexican recipes? Here are a few ideas:ย
Sheet Pan Poblano Chicken Fajitaย Bowls
Skillet Chicken Fajitas with Creamy Jalapeรฑo Verde Sauce
Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeรฑo Cream
Crispy Jalapeรฑo Cream Cheese Buffalo Chicken Taquitos
Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeรฑo Salsa
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeรฑo Crema
Lastly, if you make these 25 Minute Fajita Shrimp Rice Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
25 Minute Fajita Shrimp Rice Bowls:
Ingredientsย
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds raw shrimp, peeled and deveined
- 2 tablespoons fajita or taco seasoning
- kosher salt and black pepper
- 2 tablespoons salted butter
- 3 cloves garlic, chopped
- 1 tablespoon fresh thyme
- chili flakes
- 1 yellow onion, sliced
- 3 bell peppers, sliced, or 12 mini bell peppers
- 3-4 cups cooked rice
- 3 cups grilled corn kernels
- 2 cups black beans, warmed
- 1/2 cup crumbled cotija cheese
- avocado, green onion, and cilantro, for serving
CILANTRO LIME VINAIGRETTE
- 1/3 cup extra virgin olive oil
- 1/3 cup salsa verde
- 1/4 cup lime juice
- 2 teaspoons spicy honey
- 1/3 cup cilantro, chopped
Instructionsย
- 1. In a large skillet, combine the olive oil, shrimp, fajita seasoning, salt, and pepper. Set the skillet over medium heat. Cook on both sides until seared, 2-3 minutes per side.ย During the last 2 minutes of cooking, add the butter, garlic, thyme, and chili flakes. Cook 1 minute, then remove everything from the skillet.2. In the same skillet, add the onions and cook until fragrant, about 5 minutes. Toss in the bell peppers. Season with salt and pepper. Cook until the peppers are tender, another 5 minutes.3. To make the vinaigrette, combine all ingredients in a glass jar. Season with salt.4. Spoon the shrimp and peppers over the bowls of rice. Add the corn, beans, and avocado, then pour over the vinaigrette. Crumble the cheese over each bowl. Top with green onions and cilantro. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Iโve made a lot of variations of a shrimp bowl. This one is my absolute favorite. Only issue is I canโt save it to my Pinterest but Sooooo yummy! Thank you!
Hey Brittany,
Love to hear this! Thanks for making this recipe and taking the time to comment. Enjoy your Sunday!
This is by far my favorite recipe of yours! So good!
Hey Liv,
I appreciate you giving this recipe a try, so glad to hear it turned out nicely for you! Have a great summer weekend!
I finally made this recipe and it was AMAZING! So flavorful. We loved it!
Hi Renae,
Wonderful! So glad to hear this recipe was a hit, thanks a bunch for making it! Happy Weekend!!