The Best Shrimp Fajita Bowls (30 Minutes, One-Pan) Recipe

Introduction

This Shrimp Fajita Bowl recipe is a vibrant, flavorful meal ready in just 30 minutes using just one pan. Packed with seasoned shrimp, sautéed bell peppers, and fresh lime, it’s a perfect balance of spicy and fresh that’s both satisfying and easy to make.

Ingredients

• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt (plus more to taste)
• 4 cloves garlic (minced)
• 1.5 lb raw large shrimp (peeled and deveined, about 15/20 or 26/30 count per pound)
• 2 tablespoons olive oil (divided)
• 3 medium tri-colored bell peppers (red, yellow, green, thinly sliced)
• 1 medium red onion (thinly sliced)
• 3 tablespoons freshly squeezed lime juice (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)
• 2 cups cooked white rice
• 1/4 teaspoon salt
• 1 small lime (freshly squeezed juice)
• Lime slices (for garnish)
• Sliced avocado (optional, for garnish)
• Salsa (optional, for serving)

Instructions

1. Step 1: In a large bowl, combine the shrimp with chili powder, cumin, paprika, red pepper flakes, 1/4 teaspoon salt, and minced garlic. Toss well to coat and set aside.
2. Step 2: Heat a large, high-sided skillet over medium heat until hot. Add 1 tablespoon olive oil and swirl to coat. Add the sliced bell peppers and red onion and cook for about 5 minutes, stirring occasionally, until softened and slightly charred. Remove the vegetables to a plate.
3. Step 3: Add the remaining 1 tablespoon olive oil to the skillet. Add the shrimp in a single layer without overcrowding; cook in batches if needed. Cook for 3-4 minutes total, flipping once or twice, until shrimp are pink and cooked through.
4. Step 4: Remove the skillet from heat and toss the shrimp with freshly squeezed lime juice and chopped basil or cilantro. Transfer shrimp to a bowl.
5. Step 5: In the same skillet, add the cooked corn kernels, 1/2 teaspoon chili powder, and a pinch of salt. Add a splash of olive oil if the pan is dry. Cook over medium heat for 2 minutes to infuse the flavors.
6. Step 6: In a medium bowl, combine cooked rice with lime juice from the small lime and 1/4 teaspoon salt. Mix well to brighten the rice.
7. Step 7: To assemble, divide the lime rice evenly among 4 bowls. Top with the sautéed bell peppers and onions, black beans, cooked corn, and shrimp.
8. Step 8: Garnish each bowl with extra fresh basil or cilantro, lime slices, and optionally sliced avocado and salsa. Serve immediately.

Tips & Variations

• For a smoky flavor, use smoked paprika instead of regular paprika.
• To make it spicier, add extra red pepper flakes or a dash of hot sauce.
• Swap out white rice for brown rice or cauliflower rice for a healthier version.
• Fresh cilantro can be used instead of basil for a classic Mexican flavor.
• If shrimp is not available, try using chicken breast thinly sliced and cooked similarly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Avoid reheating shrimp for too long to keep it tender. Fresh garnishes and avocado are best added just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Make sure to thaw them completely and pat dry before seasoning and cooking to avoid excess moisture.

Can I prepare this recipe ahead of time?

You can prep the vegetables, beans, and rice in advance, but it’s best to cook the shrimp and assemble the bowls just before serving for optimal texture and freshness.

The Best Shrimp Fajita Bowls (30 Minutes, One-Pan) Recipe

Print Recipe

★★★★★

4.6 from 106 reviews

A vibrant and flavorful shrimp fajita bowl recipe that comes together in just 30 minutes using one pan. This dish features perfectly seasoned shrimp, sautéed bell peppers and onions, seasoned corn, black beans, and lime-infused rice, all assembled into a colorful, healthy meal that’s perfect for quick weeknight dinners.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

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 more to taste)

Shrimp and Vegetables

• 4 cloves garlic, minced
• 1.5 lb raw large shrimp (peeled and deveined, about 15/20 or 26/30 count per pound)
• 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

Additional Ingredients

• 1.5 cups cooked corn kernels
• 1/2 teaspoon chili powder
• 15 oz canned black beans, drained and rinsed
• 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

1. Prepare the Fajita Seasoning and Shrimp: In a large bowl, combine shrimp with chili powder, cumin, paprika, red pepper flakes, salt, and minced garlic. Toss to coat evenly and set aside to marinate briefly.
2. Sauté Bell Peppers and Onions: Heat a large high-sided skillet over medium heat until hot. Add 1 tablespoon olive oil, making sure it coats the skillet but does not burn. Add the sliced tri-color bell peppers and red onion. Cook for about 5 minutes or until softened and slightly charred, stirring occasionally. Remove vegetables from skillet and set aside on a plate.
3. Cook the Shrimp: Add the remaining 1 tablespoon olive oil to the empty skillet. Place shrimp in a single layer without overcrowding, cooking in batches if needed. Cook shrimp for 3-4 minutes total, flipping once or twice, until they turn pink and opaque. Remove skillet from heat.
4. Add Lime Juice and Basil to Shrimp: Toss the cooked shrimp with freshly squeezed lime juice and chopped fresh basil (or cilantro) to combine. Transfer shrimp to a clean bowl.
5. Sauté Seasoned Corn: To the empty skillet, add cooked corn kernels, 1/4 teaspoon salt, and 1/2 teaspoon chili powder. Add a splash of olive oil if needed. Cook over medium heat for about 2 minutes to infuse corn with the spices and warm it through.
6. Prepare the Lime Rice: In a medium bowl, combine cooked white rice with fresh lime juice and 1/4 teaspoon salt. Mix well to evenly distribute flavors.
7. Assemble the Fajita Bowls: Divide the lime-infused rice evenly among four bowls. Top each bowl with equal portions of shrimp, sautéed bell peppers and onions, seasoned corn, and drained black beans.
8. Garnish and Serve: Sprinkle chopped fresh basil or cilantro on top. Add lime slices for squeezing, and optionally garnish with sliced avocado and salsa for added flavor and creaminess. Serve immediately while warm.

Notes

• You can substitute fresh cilantro for basil for a different but equally delicious flavor.
• Cook shrimp gently to avoid overcooking which makes them rubbery.
• If you prefer spicier bowls, increase the red pepper flakes slightly or add a dash of hot sauce.
• To make this recipe gluten-free, double-check that your canned beans and salsa are gluten-free.
• Leftover components can be refrigerated separately for up to 2 days and assembled fresh when ready to eat.

Keywords: shrimp fajita bowls, quick shrimp recipe, one-pan fajitas, healthy fajita bowls, Mexican shrimp bowl