Shrimp fajita bowl + cilantro lime rice!

Need to switch up your typical Taco Tuesday? This Shrimp Fajita Bowl recipe is the answer! With a delicious combination of shrimp, veggies, and savory seasonings, this dish is sure to become a favorite in your household.

This is an easy-to-follow recipe so you can whip up a satisfying meal that’s sure to impress. Whether you’re cooking for a crowd or simply treating yourself to a flavorful dinner, these Shrimp Fajita Bowls are guaranteed to hit the spot. Give them a try tonight and let your taste buds thank you later!

Ingredients

For the Shrimp:

1 pound of large shrimp, peeled and deveined
Juice of 1 lime
1 tablespoon of olive oil
1 teaspoon of chili powder
1 teaspoon of ground cumin
1 teaspoon of dried oregano
½ teaspoon of smoked paprika
½ teaspoon of kosher salt
½ teaspoon of garlic powder
½ teaspoon of onion powder
Freshly ground black pepper, to taste

For the Veggies:

2 medium-sized red bell peppers, sliced
1 large red onion, sliced
1 tablespoon of olive oil
½ teaspoon of kosher salt
Freshly ground black pepper, to taste

For the Rice: (See The Cilantro Rice Recipe Here)

1 cup long grain white rice
1 ¾ cups bone broth
2 tablespoons oil, divided
1 teaspoon salt, or to taste
2 tablespoons freshly squeezed lime juice
¼ cup chopped cilantro leaves

To Serve:

Sliced avocado
Fresh salsa
Lime wedges

Instructions

Preheat the oven: Preheat your oven to 400 degrees Fahrenheit. This ensures that your ingredients cook to perfection and develop those irresistible flavors.
Prepare the Shrimp: In a large bowl, mix together the shrimp with lime juice, olive oil, chili powder, cumin, oregano, smoked paprika, salt, garlic powder, and onion powder. Ensure each shrimp is coated evenly. Set aside to marinate while you prepare the veggies.
Prepare the Veggies: In another bowl, toss the sliced red bell peppers and red onion with olive oil, salt, and pepper until well coated.
Roast the Veggies: Spread the seasoned veggies on a baking sheet and roast in the preheated oven for about 20 minutes, tossing halfway through for even cooking.
Cook the Shrimp: Once the veggies are halfway cooked, distribute the marinated shrimp evenly over them on the baking sheet, leaving any excess marinade behind. Return the sheet to the oven and roast for an additional 8 minutes or until the shrimp are pink and cooked through.
Prepare the Rice and Salsa: While the veggies and shrimp are cooking, prepare the rice by using this recipe here for Cilantro Lime Rice
Assemble the Bowls: To serve, divide ¾ cup of rice into each of four bowls. Top the rice with a generous portion of roasted shrimp and veggies. Add sliced avocado on top for creaminess, spoon salsa over the shrimp and veggies for extra flavor, and garnish each bowl with lime wedges for a tangy kick.

Recipe Variations

Here are some tweaks to tailor your bowls to everyone’s tastes:

Protein Variation: Swap out the shrimp for chicken breast or tofu cubes marinated in similar spices for a delicious alternative protein option.
Vegetarian Option: Skip the protein altogether and load up on extra veggies like zucchini, mushrooms, or corn for a hearty vegetarian version.
Grain Swap: Instead of rice, try using quinoa, couscous, or cauliflower rice for a lower-carb alternative.
Cheese Addition: Sprinkle some crumbled feta or shredded Monterey Jack cheese on top for added creaminess and flavor.

Efficient Prep Strategies

Maximize efficiency in the kitchen with these handy prep tips:

Marinate in Advance: Marinate the shrimp or protein of your choice ahead of time to allow the flavors to meld together for an even tastier dish.
Prep Veggies in Bulk: Slice extra bell peppers and onions and store them in an airtight container in the fridge for easy meal prep throughout the week.
Double Batch Rice: Cook a double batch of rice and freeze the extra portion in individual portions for quick and easy meal assembly later on.
Sheet Pan Liner: Line your baking sheet with parchment paper or aluminum foil for easy cleanup after roasting the veggies and shrimp.
Avocado Slicing Trick: To prevent avocado from browning, keep the pit in the unused half and store it in an airtight container with a squeeze of lemon or lime juice.

Storage Ideas:

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven before serving.
Freezer: Freeze individual portions of cooked shrimp, veggies, and rice in separate containers for convenient grab-and-go meals. Thaw overnight in the refrigerator before reheating.
Meal Prep Containers: Invest in meal prep containers to portion out individual servings of Shrimp Fajita Bowls for quick and easy lunches or dinners throughout the week.
Mason Jar Salads: Layer the ingredients in mason jars, starting with the rice at the bottom, followed by the veggies, shrimp, salsa, and avocado on top for a portable and Instagram-worthy meal.
Batch Cooking: Double or triple the recipe and freeze individual portions for future meals, saving time and effort on busy days.

With these recipe alternatives, prep tips, and storage ideas, you can customize your Shrimp Fajita Bowls to suit your taste preferences and lifestyle. Whether you’re meal prepping for the week ahead or looking for a quick and easy dinner option, these tips will help you make the most out of this delicious dish!