Shrimp Fajita Bowl
This amazing Fajita Shrimp Bowl is ready in half an hour and makes for a great weeknight dinner or filling lunch!
Servings 4
Calories 339kcal
Ingredients
- 1 1/2 pounds raw shrimp 16/20 peeled and deveined
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 teaspoons smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 4 cloves garlic minced
- 3 tablespoons olive oil divided
- 2 cups bell peppers whatever colors you prefer thinly sliced
- 1 small white onion thinly sliced
- 3 tablespoons lime juice
- 1 1/2 cups cooked corn fresh or frozen
- 1 (15 ounce) Can black beans drained and warmed
- 1/4 cup cilantro chopped
Cilantro Lime Rice
- 4 cups cooked white rice
- 1 teaspoon salt
- 1 tablespoon lime juice
- 1/8 cup cilantro chopped
Instructions
- Toss the shrimp with the spices until coated and set aside.
- Heat a 12-inch skillet on medium-high heat and add 2 tablespoons of olive oil. Add in the shrimp and cook for 90 seconds, then flip them and cook another 90 seconds or until pink. Remove to a plate.
- Add the remaining olive oil to the skillet along with the bell peppers and onions and cook for 4-5 minutes or until desired tenderness.
- In a medium bowl, add the white rice, salt, lime juice, and cilantro and mix until combined.
- Divide the rice evenly into the bowl along with the other ingredients.
- Add your favorite toppings, avocado, sour cream, salsa and serve!
Notes
- Any size shrimp will work, you just may need to adjust the cooking time a bit.
Nutrition
Serving: 1serving | Calories: 339kcal | Carbohydrates: 49g | Protein: 28g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 214mg | Sodium: 1852mg | Potassium: 319mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1066IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 1mg
