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Shrimp Fajita Bowls with Cilantro-Lime Rice

Quick shrimp fajita bowls with sautéed peppers, seasoned shrimp, and tangy cilantro-lime rice. Healthy, customizable, perfect for weeknight meals
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Ingredients Method

Ingredients
  

For the Cilantro-Lime Rice:
  • 3 c. long-grain brown rice cooked (from about 1 cup uncooked)
  • 2 large limes – juice and zest
  • 1 t. ground cumin
  • ¼ c. fresh cilantro leaves chopped
  • Sea salt and black pepper to taste
For the Fajita Bowls:
  • 2 T. extra virgin olive oil plus more if needed
  • 1 medium red bell pepper thinly sliced
  • 1 medium yellow bell pepper thinly sliced
  • 1 medium orange bell pepper thinly sliced
  • 1 medium red onion thinly sliced
  • 1 lb. shrimp peeled and deveined
  • 1 t. ground cumin
  • 1 t. chili powder
  • ½ t. garlic powder
  • Sea salt and black pepper to taste
  • Additional cilantro and lime wedges for serving

Method
 

  1. Make cilantro-lime rice: Add cooked rice (still warm), lime juice, lime zest, cumin, and chopped cilantro to a large bowl. Season with salt and pepper and stir to combine. Cover to keep warm and set aside.
  2. Cook vegetables: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sliced bell peppers and red onion. Season with salt and pepper. Cook, stirring occasionally, until vegetables soften and develop some color, about 10 minutes.
  3. Transfer vegetables to a plate and set aside.
  4. Cook shrimp: Add shrimp to the same skillet (add a bit more oil if needed). Sprinkle with cumin, chili powder, and garlic powder. Season with salt and pepper. Cook just until shrimp turns pink and opaque, 3-4 minutes. Don’t overcook!
  5. Build bowls: Divide seasoned rice between 4 serving bowls. Top each with cooked vegetables and shrimp. Garnish with additional cilantro and lime wedges.