The Best Shrimp Fajita Bowls (30 Minutes, One-Pan) Recipe
These vibrant Shrimp Fajita Bowls are a quick and flavorful one-pan meal featuring pan-seared shrimp seasoned with traditional Mexican spices, sautéed tri-colored bell peppers, red onions, black beans, corn, and lime-flavored rice. Ready in just 30 minutes, they make a perfect easy dinner that can be customized with avocado, salsa, or fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Fajita seasoning
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt (add more to taste)
- 4 cloves garlic, minced
Shrimp
- 1.5 lb large raw shrimp (15/20 or 26/30 count per pound), peeled and deveined
Veggies and other ingredients
- 2 tablespoons olive oil, divided
- 3 medium tri-colored bell peppers (red, yellow, and green), thinly sliced
- 1 medium red onion, thinly sliced
- 3 tablespoons freshly squeezed lime juice, plus extra for serving
- ¼ cup fresh basil or cilantro, chopped
- 1.5 cups cooked corn kernels
- ½ teaspoon chili powder
- 15 oz canned black beans, drained and rinsed
Lime-flavored rice
- 2 cups cooked white rice
- ¼ teaspoon salt
- 1 small lime, freshly squeezed juice
Optional garnish
- Lime slices
- Sliced avocado
- Salsa
Instructions
- Prepare the shrimp with seasoning: In a large bowl, combine raw shrimp with all of the homemade fajita seasoning ingredients. Toss well to evenly coat the shrimp and let it sit aside for flavor melding.
- Cook the bell peppers and onions: Heat a large, high-sided skillet over medium heat until hot. Add 1 tablespoon of olive oil, ensuring it moves easily but does not burn. Add the sliced bell peppers and red onions and sauté for about 5 minutes or until softened and slightly charred. Cook in batches if necessary to avoid overcrowding. Remove the cooked vegetables to a plate.
- Sear the shrimp: Add the remaining 1 tablespoon of olive oil to the empty skillet. Place shrimp in the pan without overcrowding (cook in two batches if needed). Cook the shrimp over medium heat, flipping once or twice, about 3-4 minutes total until they turn pink and are cooked through. Remove from heat, then immediately add freshly squeezed lime juice and chopped fresh basil to the shrimp and toss to combine. Transfer shrimp to a bowl.
- Sauté the corn: Using the same empty skillet, add the cooked corn kernels along with salt and ½ teaspoon chili powder. Add a drizzle of olive oil if needed. Cook the corn over medium heat for 2 minutes to infuse the flavors, stirring occasionally.
- Prepare the lime rice: In a medium bowl, mix the cooked white rice with freshly squeezed lime juice and ¼ teaspoon salt until combined and flavorful.
- Assemble the bowls: Divide the lime-flavored rice equally among 4 bowls. Evenly top each with the cooked shrimp, sautéed bell peppers and onions, black beans, and the spiced corn. Garnish with chopped fresh basil or cilantro and lime slices. Optionally, add sliced avocado and salsa for extra flavor and texture.
Notes
- Serve with warm corn tortillas or gluten-free almond and cassava flour tortillas (such as the Siete brand) for a handheld option.
- For an alternate base, try a quick cilantro-lime black bean rice instead of plain rice.
- Additional toppings to enhance flavor include chopped green onions, extra sliced avocado, or finely chopped red onion.
- Add fresh herbs like chopped cilantro or basil to brighten the dish further.
- Consider a dollop of sour cream or Greek yogurt mixed with cilantro and lime juice as a cooling contrast.
- Sprinkle crumbled Cotija cheese, a traditional Mexican cheese, or use feta as a substitute for a salty, creamy topping.
- Guacamole—either homemade or store-bought—is a delicious accompaniment.
- Salsa or pico de gallo adds fresh, tangy notes ideal for fajita bowls.
