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