The Best Shrimp Fajita Bowls (30 Minutes, One-Pan) Recipe

Introduction

These shrimp fajita bowls bring vibrant flavors and vibrant colors to your dinner table in just 30 minutes. Combining juicy, spiced shrimp with sautéed peppers, corn, black beans, and zesty rice creates a satisfying and wholesome meal that’s perfect for busy weeknights.

Ingredients

• 1/2 teaspoon chili powder (plus 1/2 teaspoon for corn)
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt (plus 1/4 teaspoon and extra to taste)
• 4 cloves garlic, minced
• 1.5 lb raw shrimp (large, peeled and deveined)
• 2 tablespoons olive oil (divided)
• 3 medium tri-colored bell peppers (red, yellow, green), thinly sliced
• 1 medium red onion, thinly sliced
• 3 tablespoons freshly squeezed lime juice (plus extra for garnish)
• 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 small lime, juiced
• Lime slices for garnish
• Sliced avocado (optional)
• Salsa (optional)

Instructions

1. Step 1: In a large bowl, combine shrimp with chili powder, cumin, paprika, red pepper flakes, salt, and minced garlic. Toss well to coat and set aside.
2. Step 2: Heat 1 tablespoon olive oil in a large, high-sided skillet over medium heat. Add sliced bell peppers and red onion and cook for about 5 minutes until softened and slightly charred. Remove and set aside on a large plate.
3. Step 3: Add remaining 1 tablespoon olive oil to the same skillet. Add shrimp in a single layer without overcrowding (cook in batches if necessary). Cook shrimp for 3-4 minutes, flipping once or twice, until pink and cooked through. 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 empty skillet, add cooked corn, 1/4 teaspoon salt, and 1/2 teaspoon chili powder. Add a splash of olive oil if needed, and cook for 2 minutes over medium heat to blend flavors.
6. Step 6: In a medium bowl, mix cooked white rice with lime juice and 1/4 teaspoon salt.
7. Step 7: To assemble, evenly divide the lime rice among 4 bowls. Top with shrimp, sautéed bell peppers and onions, black beans, and seasoned corn.
8. Step 8: Garnish bowls with additional chopped basil or cilantro, lime slices, and optionally sliced avocado and salsa.

Tips & Variations

• For a smoky flavor, try using smoked paprika instead of regular paprika.
• Substitute quinoa or cauliflower rice for white rice for a healthier option.
• If you prefer less spice, reduce or omit the red pepper flakes.
• Fresh cilantro can be used instead of basil for a more traditional fajita taste.
• To save time, use pre-cooked frozen shrimp; just adjust cooking time accordingly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet or microwave until heated through to avoid overcooking the shrimp. Add fresh lime juice or garnish again before serving to brighten flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure they are thawed completely and patted dry before seasoning and cooking to ensure they sear properly.

Can I make these fajita bowls vegetarian?

Absolutely! Replace shrimp with grilled or sautéed mushrooms, tofu, or extra beans for a delicious vegetarian version.

The Best Shrimp Fajita Bowls (30 Minutes, One-Pan) Recipe

Print Recipe

★★★★★

4.9 from 77 reviews

These vibrant Shrimp Fajita Bowls are a quick and flavorful one-pan meal ready in just 30 minutes. Packed with seasoned shrimp, colorful bell peppers, sautéed onions, black beans, corn, and served over lime-infused white rice, they offer a fresh and satisfying Tex-Mex inspired dinner perfect for busy weeknights.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Tex-Mex

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 additional to taste)
• 4 cloves garlic (minced)

Main Ingredients

• 1.5 lb raw shrimp (large – about 15/20 or 26/30 count per pound, peeled and deveined)
• 2 tablespoons olive oil (divided)
• 3 medium bell peppers (tri-colored: red, yellow, and green, thinly sliced)
• 1 medium red onion (thinly sliced)
• 3 tablespoons lime juice (freshly squeezed + extra for garnish)
• 1/4 cup fresh basil or cilantro (chopped)
• 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)
• Lime slices (for garnish)
• Sliced avocado (optional garnish)
• Salsa (optional garnish)

Instructions

1. Prepare Fajita Seasoning and Coat Shrimp: In a large bowl, combine chili powder, cumin, paprika, red pepper flakes, salt, and minced garlic to create the fajita seasoning. Toss the raw shrimp in this mixture until evenly coated and set aside.
2. Sauté Bell Peppers and Onions: Heat a large, high-sided skillet over medium heat until hot. Add 1 tablespoon olive oil, ensuring it coats the pan but does not burn. Add the sliced tri-colored bell peppers and red onion. Cook for about 5 minutes or until the vegetables are softened and slightly charred. Remove from skillet and set aside on a large plate. Cook in batches if necessary.
3. Cook Shrimp: Using the same skillet, add another tablespoon of olive oil. Add shrimp in a single layer without overcrowding, cooking in batches if needed. Cook shrimp on medium heat for 3-4 minutes total, flipping once or twice, until pink and opaque. Remove from heat and mix in freshly squeezed lime juice and chopped basil or cilantro. Transfer shrimp to a bowl.
4. Sauté Corn: Return the empty skillet to medium heat. Add cooked corn kernels, 1/4 teaspoon salt, and 1/2 teaspoon chili powder. Add a splash of olive oil if needed. Cook the corn for 2 minutes to infuse it with the seasoning, stirring occasionally.
5. Prepare Rice: In a medium bowl, mix cooked white rice with freshly squeezed lime juice and 1/4 teaspoon salt until well combined and flavored.
6. Assemble Bowls: Divide the lime-infused rice evenly among 4 bowls. Top each bowl with cooked shrimp, sautéed bell peppers and onions, black beans, and seasoned corn. Garnish with extra chopped basil or cilantro and lime slices. Optionally, add sliced avocado and salsa for additional flavor and texture.

Notes

• You can substitute fresh cilantro for basil if preferred for a more classic Tex-Mex flavor.
• Adjust red pepper flakes to control the heat level to your taste.
• Cooking shrimp in batches prevents overcrowding and ensures they cook evenly without steaming.
• Use tri-colored bell peppers to make the dish visually vibrant and colorful.
• If fresh corn is unavailable, frozen or canned corn kernels can be used; just make sure they are well-drained.
• For a low-carb version, try substituting cauliflower rice for the white rice.

Keywords: shrimp fajita bowls, quick shrimp recipe, one-pan meal, Tex-Mex shrimp bowl, fajita shrimp, healthy dinner, shrimp and peppers