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When you’re looking for a quick, easy, and flavorful dinner, these shrimp bowls take less than 30 minutes to make and check every item off that list! The shrimp is seasoned with bold flavors from the homemade fajita seasoning, then tossed with onions and bell peppers and served with rice.
Fiesta Time with Fajita Shrimp Bowls
Shrimp is one of my favorite proteins to use, especially in a fajita shrimp bowl, because shrimp is low fat, high protein, and low carb. It is a neutral-flavored protein (although I guess if you are sensitive to the “fishiness,” you may not think so) that flavor can easily be built on top of it.
In addition to all the great characteristics of shrimp, it is one of the quickest proteins to cook. When you’re in need of a quick dinner, shrimp bowls should definitely be on your list! It is very customizable to suit your tastes and you can add your favorite vegetables to this; it doesn’t just have to be onions and bell peppers!
Shrimp Bowl Variations
- Add in a different protein for a variety. You could do a surf and turf shrimp bowl with both shrimp and steak bites or shrimp and chicken!
- Use a different seasoning! Instead of fajita seasoning, you could use seafood seasoning or blackening seasoning.
- Instead of cooking the shrimp on the stovetop, you could skewer the shrimp on metal skewers and grill them for even more flavor!
Recipe Tips and Serving Ideas
- When buying shrimp, make sure you’re buying tail-off shrimp. Also, to save time, you could also buy peeled and deveined shrimp.
- Frozen and raw/fresh shrimp will work in this recipe. Make sure to thaw the frozen shrimp first.
- Shrimp only needs to cook for 3-4 minutes on each side. As soon as they turn pink and are flared out a bit in the center, and no longer translucent, they’re done!
- Serve shrimp bowls with cilantro lime rice (or if low-carb, cilantro lime cauliflower rice) or wrap up your shrimp and vegetables in a flour tortilla. Top shrimp bowls with guacamole, salsa, corn, black beans, and sour cream!
Storage and Reheating Instructions
Shrimp does not do well with being reheated so I would suggest eating it all the day of. However, the vegetables can be kept in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop.
If you really need to save the shrimp for leftovers, I suggest eating it chilled over a salad or on a hot dog bun like a shrimp roll with the vegetables on top.
Fajita Shrimp Bowls
Equipment
Ingredients
- 3 teaspoons olive oil, divided
- 1 pound (454 g) fresh or frozen shrimp, (if using frozen, make sure to thaw it first)
- 1 small red onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 teaspoons fajita seasoning, divided
- Juice of one lime
Instructions
- In a small bowl, season shrimp with 1 teaspoon olive oil and 1 teaspoon of fajita seasoning. Using your hands or a spoon, toss to coat shrimp. Allow to rest while you continue making the rest of the dish.
- In a skillet over medium-high heat, add the remaining 2 teaspoons of oil. Once the oil is hot, add the onion and bell peppers. Sprinkle the remaining 1 teaspoon of fajita seasoning then cook onion and peppers until softened, about 5-7 minutes. Season with salt and pepper, to taste.
- Add the shrimp and cook through (when the shrimp is pink and not translucent). Squeeze juice of 1 lime on top then remove from heat.
Notes
Nutrition
Photographs by Eat Love Eat
