The Best Shrimp Fajita Bowls Recipe

Introduction

This Shrimp Fajita Bowl is a vibrant, flavorful one-pan meal ready in just 30 minutes. Packed with juicy shrimp, colorful bell peppers, and zesty lime, it’s perfect for a quick weeknight dinner that feels special.

Ingredients

• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt (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 lime juice (freshly squeezed, 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
• 1/4 teaspoon salt
• 1 small lime (freshly squeezed juice)
• Lime slices (for garnish)
• Sliced avocado (optional)
• Salsa (optional)

Instructions

1. Step 1: In a large bowl, combine chili powder, cumin, paprika, red pepper flakes, salt, and minced garlic. Add the raw shrimp and toss until evenly coated. Set aside.
2. Step 2: Heat 1 tablespoon olive oil in a large, high-sided skillet over medium heat. Add the sliced bell peppers and red onion. Cook for about 5 minutes or until softened and slightly charred. Remove vegetables to a plate.
3. Step 3: Add the remaining 1 tablespoon olive oil to the empty skillet. Add the shrimp in a single layer without overcrowding (cook in batches if needed). Cook for 3-4 minutes, flipping once or twice, until shrimp turn pink and opaque. Remove from heat.
4. Step 4: Stir freshly squeezed lime juice and chopped basil (or cilantro) into the cooked shrimp. Transfer shrimp to a bowl.
5. Step 5: In the same skillet, add the cooked corn kernels, 1/4 teaspoon salt, and 1/2 teaspoon chili powder. If needed, add a little olive oil. Cook for 2 minutes over medium heat to infuse flavors.
6. Step 6: In a medium bowl, mix cooked white rice with fresh lime juice and 1/4 teaspoon salt.
7. Step 7: To assemble, divide the lime rice among four bowls. Top each bowl with shrimp, bell peppers, onions, black beans, and the flavored corn evenly.
8. Step 8: Garnish each bowl with chopped fresh basil or cilantro, lime slices, and optionally sliced avocado and salsa.

Tips & Variations

• Use cilantro instead of basil for a more traditional Mexican flavor.
• For extra heat, increase red pepper flakes or add a dash of hot sauce.
• Swap white rice for brown rice or quinoa for a healthier twist.
• If fresh corn is unavailable, frozen corn works perfectly—just thaw before cooking.
• Cook the vegetables and shrimp in batches if your skillet is small to avoid overcrowding and ensure even cooking.

Storage

Store leftover shrimp fajita bowl ingredients separately in airtight containers in the refrigerator for up to 3 days. Reheat the shrimp, vegetables, and corn gently in a skillet or microwave until warm. Rice can be reheated with a sprinkle of water to keep it moist. Assemble bowls fresh when ready to serve for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just thaw them completely, pat dry, and proceed as directed to ensure they cook evenly and don’t release excess moisture.

What can I substitute for fresh lime juice?

If fresh lime juice isn’t available, you can use bottled lime juice or substitute with lemon juice for a similar tangy flavor, although the taste will be slightly different.

The Best Shrimp Fajita Bowls Recipe

Print Recipe

★★★★★

5 from 108 reviews

A vibrant and flavorful shrimp fajita bowl recipe that comes together in just 30 minutes using a single skillet. Featuring perfectly seasoned shrimp, sautéed tri-colored bell peppers and onions, black beans, corn, and zesty lime rice, this one-pan dish is fresh, colorful, and ideal for a quick weeknight dinner or casual gathering.

• Author: Bella
• 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 extra 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 (tri-colored: red, yellow, 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)

For Garnish (Optional)

• Lime slices
• Sliced avocado
• Salsa

Instructions

1. Prepare the Shrimp with Seasoning: In a large bowl, combine the shrimp with the homemade fajita seasoning (chili powder, cumin, paprika, red pepper flakes, salt) and minced garlic. Toss until shrimp are fully coated and set aside to marinate briefly.
2. Cook the Bell Peppers and Onions: Heat a large, high-sided skillet over medium heat until hot. Add 1 tablespoon of olive oil, swirling to coat the pan. Add the thinly sliced bell peppers and red onion and sauté for about 5 minutes or until the vegetables are softened and slightly charred. Remove them from the skillet and set aside on a large plate.
3. Cook the Shrimp: Add the remaining 1 tablespoon of olive oil to the now-empty skillet. Place the seasoned shrimp in a single layer without overcrowding; cook in batches if necessary. Cook shrimp for about 3-4 minutes total, flipping once or twice, until they turn pink and are opaque. Remove from heat and immediately add fresh lime juice and chopped basil (or cilantro). Toss to combine and set shrimp aside in a bowl.
4. Sauté the Corn: Return the skillet to medium heat and add cooked corn kernels along with 1/4 teaspoon salt and 1/2 teaspoon chili powder. Add a small drizzle of olive oil if needed. Cook for about 2 minutes, stirring occasionally, to infuse flavors into the corn. Remove from heat.
5. Prepare the Lime Rice: In a medium bowl, combine the cooked white rice with freshly squeezed lime juice (from small lime) and 1/4 teaspoon salt. Mix gently to incorporate the lime flavor throughout the rice.
6. Assemble the Bowls: Divide the lime-infused rice evenly among 4 bowls. Layer the cooked shrimp, sautéed bell peppers and onions, black beans, and spiced corn evenly over the rice in each bowl.
7. Finish and Garnish: Sprinkle chopped fresh basil or cilantro over each bowl. Garnish with lime slices and add optional sliced avocado and salsa to taste. Serve immediately for best flavor and freshness.

Notes

• Adjust the amount of red pepper flakes to control heat level according to preference.
• If your skillet is not large enough, cook the vegetables and shrimp in batches for better even cooking.
• Use fresh lime juice for the best bright and tangy flavor in the rice and shrimp.
• For a gluten-free option, ensure all ingredients, especially canned goods and spices, are certified gluten-free.
• This recipe can be easily doubled for larger gatherings.
• Leftovers keep well refrigerated for up to 2 days; reheat gently in a skillet or microwave.
• Substitute quinoa or brown rice instead of white rice for a healthier grain alternative.

Keywords: shrimp fajita bowls, easy shrimp recipe, fajita seasoning, one-pan dinner, quick Mexican dinner, shrimp bowls, healthy shrimp recipe