The Best Shrimp Fajita Bowls (30 Minutes, One-Pan) Recipe
Introduction
These shrimp fajita bowls are a vibrant, flavorful meal ready in just 30 minutes using only one pan. Packed with seasoned shrimp, colorful bell peppers, and fresh lime, they make for a quick and satisfying dinner perfect for any night of the week.
Ingredients
- 1/2 teaspoon chili powder, plus 1/2 teaspoon more
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt, plus 1/4 teaspoon more (add more to taste)
- 4 cloves garlic, minced
- 1.5 lb raw shrimp (large, peeled and deveined)
- 2 tablespoons olive oil, divided
- 3 medium bell peppers (red, yellow, and green), thinly sliced
- 1 medium red onion, thinly sliced
- 3 tablespoons fresh lime juice, plus extra for serving
- 1/4 cup fresh basil or cilantro, chopped
- 1.5 cups cooked corn kernels
- 15 oz canned black beans, drained and rinsed
- 2 cups cooked white rice
- 1 small lime, freshly squeezed juice
- Lime slices for garnish
- Sliced avocado (optional)
- Salsa (optional)
Instructions
- Step 1: In a large bowl, combine shrimp with 1/2 teaspoon chili powder, cumin, paprika, red pepper flakes, salt, and minced garlic. Toss well to coat and set aside.
- Step 2: Heat a large, high-sided skillet over medium heat until hot. Add 1 tablespoon olive oil, then add the sliced bell peppers and red onion. Cook for about 5 minutes until softened and slightly charred. You may need to cook in batches. Remove vegetables to a large plate.
- Step 3: Add the remaining 1 tablespoon olive oil to the same skillet. Add shrimp in a single layer without overcrowding; cook in batches if needed. Cook shrimp for 3-4 minutes, flipping once or twice, until pink and cooked through. Remove from heat and toss shrimp with fresh lime juice and chopped basil or cilantro. Transfer to a bowl.
- Step 4: In the same skillet, add cooked corn kernels, 1/4 teaspoon salt, and 1/2 teaspoon chili powder. Add a splash of olive oil if needed. Cook for 2 minutes over medium heat to infuse flavors.
- Step 5: In a medium bowl, combine cooked white rice with lime juice and 1/4 teaspoon salt, stirring well.
- Step 6: To assemble, divide lime rice evenly among four bowls. Top with shrimp, sautéed peppers and onions, black beans, and seasoned corn. Garnish with extra chopped basil or cilantro and lime slices. Add sliced avocado and salsa if desired.
Tips & Variations
- For extra smoky flavor, add a pinch of smoked paprika to the fajita seasoning mix.
- Swap basil for cilantro for a more traditional fajita taste.
- Use brown rice or cauliflower rice as a healthier option.
- For mild spice, reduce or omit red pepper flakes.
- Marinate shrimp for 10-15 minutes ahead to enhance flavor.
Storage
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat shrimp and vegetables gently in a skillet or microwave. Assemble bowls fresh to maintain texture and flavor. Avoid reheating avocado; add fresh slices when serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well. Thaw completely and pat dry before seasoning and cooking to avoid excess moisture during sautéing.
Can I prepare this dish in advance?
You can prep the shrimp, vegetables, and rice ahead of time, but assemble bowls just before serving to keep ingredients fresh and vibrant.
Print
The Best Shrimp Fajita Bowls (30 Minutes, One-Pan) Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
These Shrimp Fajita Bowls are a vibrant, flavorful, and quick meal that comes together in just 30 minutes using one skillet. Tender shrimp coated in a homemade fajita seasoning are cooked alongside colorful bell peppers, onions, and seasoned corn, served over zesty lime-infused white rice. Garnished with fresh herbs, avocado, lime slices, and salsa, this dish offers a perfect balance of spice, freshness, and satisfying textures, making it ideal for a wholesome weeknight dinner.
Ingredients
Scale
Fajita Seasoning
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt (plus additional to taste)
Shrimp and Vegetables
- 4 cloves garlic (minced)
- 1.5 lb raw shrimp (large, peeled and deveined, about 15/20 or 26/30 count per pound)
- 2 tablespoons olive oil (divided)
- 3 medium bell peppers (tri-colored: red, yellow, and green, thinly sliced)
- 1 medium red onion (thinly sliced)
- 3 tablespoons lime juice (freshly squeezed, plus extra for serving)
- 1/4 cup fresh basil or cilantro (chopped)
- 1.5 cups cooked corn kernels
- 1/2 teaspoon chili powder
- 15 oz canned black beans (drained and rinsed)
Additional Components
- 2 cups cooked white rice
- 1/4 teaspoon salt
- 1 small lime (freshly squeezed juice)
- Lime slices (for garnish)
- Sliced avocado (optional garnish)
- Salsa (optional garnish)
Instructions
- Prepare the shrimp with seasoning: In a large bowl, combine the raw shrimp with the homemade fajita seasoning (chili powder, cumin, paprika, red pepper flakes, and salt). Toss thoroughly to ensure all shrimp are evenly coated and set aside to marinate briefly.
- Cook the vegetables: Heat a large high-sided skillet over medium heat until hot. Add 1 tablespoon of olive oil which should coat the pan evenly without burning. Add the thinly sliced bell peppers and red onion. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and have slight char marks. Transfer the cooked veggies to a large plate and set aside.
- Cook the shrimp: Add the remaining tablespoon of olive oil to the same skillet. Cook the shrimp in batches if necessary to avoid overcrowding. Sauté the shrimp on medium heat for about 3 to 4 minutes total, flipping once or twice, until they turn pink and opaque. Remove from heat. Stir in freshly squeezed lime juice and chopped fresh basil (or cilantro) into the shrimp for added flavor. Transfer the shrimp to a bowl.
- Sauté the corn: Using the same skillet, add the cooked corn kernels along with salt and 1/2 teaspoon chili powder. If the pan is dry, add a splash of olive oil. Cook the corn over medium heat for about 2 minutes to infuse the flavors.
- Prepare the lime rice: In a medium bowl, mix the cooked white rice with freshly squeezed lime juice and 1/4 teaspoon salt. This will give the rice a bright, fresh flavor that complements the other ingredients.
- Assemble the bowls: Divide the lime-infused rice evenly among four serving bowls. Top each bowl with equal portions of cooked shrimp, sautéed bell peppers and onions, seasoned corn, and rinsed black beans.
- Garnish and serve: Sprinkle chopped fresh basil or cilantro over each bowl. Garnish with lime slices, and optionally, add sliced avocado and a spoonful of salsa to add creaminess and extra zest. Serve immediately while warm and enjoy!
Notes
- You can substitute fresh basil with cilantro for a classic southwestern flavor.
- Adjust the red pepper flakes to control the spiciness of the fajita seasoning to suit your heat preference.
- If you don’t have cooked corn kernels on hand, fresh or frozen corn can be used; just ensure it’s cooked before adding to the skillet.
- To make the dish gluten-free, ensure canned black beans contain no added gluten-containing ingredients.
- For a lower-calorie version, reduce the amount of olive oil used or substitute with a cooking spray.
- Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Keywords: shrimp fajita bowls, one-pan shrimp recipe, quick fajita bowls, shrimp dinner, Tex-Mex shrimp bowls, healthy shrimp recipe, shrimp and rice bowls
