Shrimp fajita bowls are a great dinner when you’re craving something light. The seasoned shrimp and bell peppers with cilantro lime rice is easy to make in about 30 minutes.
Warmer weather has arrived which, during any other “normal” time is totally welcomed but especially now during this “not so normal” time. I’ll take all the good news I can get these days and blue skies, warmish breezes, and tulips popping up are serving up some serious good vibes.
And these easy shrimp fajita bowls serve up all the good vibes, too. Colorful, light, and so easy-breezy to make they go perfectly with the current weather patterns. It’s a quick and easy recipe full of fresh flavors.
SHRIMP FAJITAS IN A BOWL
Instead of wrapped up in tortillas, these shrimp fajitas are served up bowl-style with a side of cilantro-lime rice. It’s a small-batch recipe sized to serve two, but you can easily scale it up to serve more.
- I use frozen shrimp for this recipe because they’re convenient and you don’t have to peel and devein them yourself. They’re easy to thaw in a bowl of cold water – it only takes about 15 to 20 minutes.
- There’s also some sliced bell peppers and red onion. Choose your favorite color peppers – I like to use a mix.
- The shrimp and peppers are seasoned with chili powder, cumin, garlic powder, and dried oregano. If you want to make it really easy use your favorite premade fajita seasoning instead.
- White rice is cooked in lime juice along with fresh cilantro. I usually start the rice first and while it cooks prepare the rest of the dish.
Cook the peppers and onions first in a hot pan and then cook the shrimp. Scoop some rice into a bowl, top with the seasoned shrimp and peppers and add your favorite fajita toppings like a scoop of guacamole or sour cream (or both!) and a sprinkling of chopped cilantro.
It’s so light I usually add some chips and salsa on the side. Adding a cold wine margarita to sip on would be very excellent, too.
source: https://www.girlgonegourmet.com/shrimp-fajita-bowls/
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