Shrimp fajita bowls are made with colorful bell peppers, red onion, and shrimp on top of cilantro lime brown rice for a quick and delicious dinner.
Quick and easy dinners are a necessity, especially on busy weeknights. Shrimp fajita bowls are quick to whip up. While rice cooks in the Instant Pot, you will sautee onions and peppers before adding seasoned shrimp. Add the veggies and shrimp on top of the rice and garnish with cilantro and lime. Shrimp fajita bowls are quick and easy any night of the week.
If your crew, or you, are not a fan of shrimp, you could use 30 Minute Instant Pot Mexican Chicken instead of the shrimp. Serve as a one-dish meal or add a side of Easy Grilled Mexican Street Corn Off The Cob.
Shrimp Fajita Bowl Ingredients:
- Cilantro Lime Instant Pot Brown Rice
- Extra virgin olive oil or any other oil you prefer for sauteing
- Red bell pepper
- Yellow pepper
- Orange bell pepper
- Red onion
- Shrimp, peeled and deveined
- Ground cumin
- Chili powder
- Garlic powder
- Sea salt and black pepper, to taste
- cilantro and lime wedges, for serving
Shrimp Fajita Bowl Directions:
Prepare a batch of Cilantro Lime Instant Pot Brown Rice. Cover to keep warm and set aside.
Sprinkle the shrimp with ground cumin, chili powder, and garlic powder. For an extra spicy dish, try using chipotle chili powder. It’s got great taste and adds heat. Set the shrimp aside.
Add two tablespoons of olive oil, or any other oil you prefer, to a large skillet set over medium heat. Once the pan is hot, add the bell peppers and red onion. Red onion is a great choice for sauteing because it sweetens up as it cooks. Season with salt and black pepper, to taste, and stir to combine.
Cook the peppers and onions, stirring occasionally until the vegetables soften and develop a bit of color, approximately 10 minutes. Once they are done, transfer the onions and peppers to a plate or other serving dish.
Next, add the seasoned shrimp to the skillet. You may need to add a little more olive oil. Season the shrimp with salt and black pepper, to taste. Cook just until the shrimp turns opaque approximately 3-4 minutes. Do not overcook.
Remove the shrimp from heat. You can leave them in the pan and add the onions and peppers back in or move them to a serving dish.
Now the fun part – make your shrimp fajita bowls. Cut some limes into quarters and chop cilantro if you are using it as a garnish. To serve the shrimp fajita bowls, divide the Cilantro Lime Rice between four bowls. Top each bowl of rice with the cooked vegetables and shrimp. Garnish with additional cilantro and lime wedges, if desired. You could also add avocado for another vegetable topping.
Shrimp Fajita Bowl
Ingredients
- 1 batch of Cilantro Lime Rice
- 2 Tablespoons extra virgin olive oil more, if needed
- 1 medium red bell pepper thinly sliced
- 1 medium yellow pepper thinly sliced
- 1 medium orange bell pepper thinly sliced
- 1 medium red onion thinly sliced
- 1 lbs. shrimp peeled and deveined
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Sea salt and black pepper to taste
- Additional cilantro and lime wedges for serving
Instructions
- Season the shrimp with cumin, chili powder, and garlic powder. Set aside.
- Add two tablespoons of olive oil to a large skillet set over medium-high heat.
- Add the bell peppers and red onion. Season with salt and black pepper, to taste, and stir to combine.
- Cook, stirring occasionally until the vegetables soften and develop a bit of color, approximately 10 minutes. Transfer the onions and peppers to a plate.
- Add the shrimp to the same skillet. Add a little more olive oil, if necessary. Season the shrimp with salt and black pepper, to taste, and cook just until the shrimp turns opaque approximately 3-4 minutes. Do not overcook. Remove from heat.
- To serve, divide the rice between four serving bowls and top each bowl with the cooked vegetables and shrimp. Garnish with additional cilantro and lime wedges, if desired.