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

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★★★★★

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.

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 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

Find it online: https://familyfavplates.com/the-best-shrimp-fajita-bowls-30-minutes-one-pan-recipe/