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25 Minute Fajita Shrimp Rice Bowls Recipe

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These 25 Minute Fajita Shrimp Rice Bowls combine perfectly seared, seasoned shrimp with sautéed bell peppers and onions, served over a bed of rice with black beans, grilled corn, and a zesty cilantro-lime vinaigrette. Topped with creamy avocado, crumbly cotija cheese, and fresh herbs, this vibrant and flavorful dish offers a quick, satisfying, and colorful meal for six.

Ingredients

Shrimp and Seasoning

  • 2 tablespoons extra virgin olive oil
  • 1 1/2 pounds raw shrimp, peeled and deveined
  • 2 tablespoons fajita or taco seasoning
  • Kosher salt and black pepper, to taste
  • 2 tablespoons salted butter
  • 3 cloves garlic, chopped
  • 1 tablespoon fresh thyme
  • Chili flakes, to taste

Vegetables

  • 1 yellow onion, sliced
  • 3 bell peppers, sliced, or 12 mini bell peppers

Rice Bowl Components

  • 3-4 cups cooked rice
  • 3 cups grilled corn kernels
  • 2 cups black beans, warmed
  • 1/2 cup crumbled cotija cheese
  • Avocado, sliced, for serving
  • Green onion, chopped, for serving
  • Cilantro, chopped, for serving

Vinaigrette

  • 1/3 cup extra virgin olive oil
  • 1/3 cup salsa verde
  • 1/4 cup lime juice
  • 2 teaspoons spicy honey
  • 1/3 cup cilantro, chopped
  • Kosher salt, to taste

Instructions

  1. Cook the Shrimp: In a large skillet over medium heat, combine olive oil, shrimp, fajita seasoning, salt, and black pepper. Cook the shrimp for 2-3 minutes on each side until nicely seared. During the last 2 minutes, add butter, chopped garlic, fresh thyme, and chili flakes. Sauté everything together for 1 additional minute, then remove the shrimp and herbs from the skillet.
  2. Sauté the Vegetables: In the same skillet, add the sliced yellow onion and cook until fragrant and slightly softened, about 5 minutes. Add the sliced bell peppers, season with salt and pepper, and cook until the peppers are tender, about another 5 minutes.
  3. Make the Vinaigrette: In a glass jar or bowl, combine the extra virgin olive oil, salsa verde, lime juice, spicy honey, chopped cilantro, and a pinch of kosher salt. Shake or whisk until well emulsified and season to taste.
  4. Assemble the Bowls: Divide the cooked rice evenly among six bowls. Top with the sautéed shrimp and peppers. Add grilled corn kernels and warmed black beans on the side. Arrange sliced avocado over each bowl.
  5. Finish and Serve: Drizzle the cilantro-lime vinaigrette generously over each rice bowl. Sprinkle crumbled cotija cheese on top, followed by chopped green onions and fresh cilantro. Serve immediately and enjoy your vibrant, flavorful meal!

Notes

  • Use peeled and deveined shrimp for faster cooking and better texture.
  • Adjust the amount of chili flakes and fajita seasoning based on your spice preference.
  • For a gluten-free option, ensure your fajita seasoning and salsa verde are certified gluten-free.
  • Can substitute black beans with pinto beans or refried beans if preferred.
  • Grilled corn adds a smoky flavor, but you can use canned or fresh corn if grilled is not available.
  • Leftover rice bowls can be stored in the refrigerator for up to 2 days; add avocado fresh when serving.
  • Spicy honey can be substituted with regular honey or agave for less heat.

Find it online: https://recipefeastful.com/25-minute-fajita-shrimp-rice-bowls-recipe/