Oaxacan Shrimp Fajita Bowls

Name: Oaxacan Shrimp Fajita Bowls
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Latin
Ingredients: 1 pound large shrimp (peeled and deveined); 1 tablespoon olive oil; 1 yellow onion (medium, sliced); 1 red bell pepper (sliced); 1 poblano pepper (sliced (seeds removed for less heat)); 2 clove garlic (minced); 1 teaspoon chili powder; 0.5 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.25 teaspoon cayenne pepper; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 1 can black beans (15 ounces, rinsed and drained); 1.5 cup white rice; 2 cup water; 0.25 cup fresh cilantro (chopped); 1 avocado (ripe); 2 tablespoon sour cream

Succulent shrimp seasoned with Oaxacan-inspired spices, stir-fried with bell peppers and poblanos, served over cilantro-lime rice and black beans with a fresh avocado crema.

Prep: 25 min
Cook: 15 min
Total: 40 min
Servings: 4
Cuisine: Latin
Difficulty: Easy
Cost: $4.32/serving

Dietary

Gluten-Free
Nut-Free
Egg-Free
High-Protein
High-Fiber
Low-Sugar

Ingredients

1 pound large shrimp (peeled and deveined)
1 tablespoon olive oil
1 yellow onion (medium, sliced)
1 red bell pepper (sliced)
1 poblano pepper (sliced (seeds removed for less heat))
2 clove garlic (minced)
1 teaspoon chili powder
0.5 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.25 teaspoon cayenne pepper
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
1 can black beans (15 ounces, rinsed and drained)
1.5 cup white rice
2 cup water
0.25 cup fresh cilantro (chopped)
1 avocado (ripe)
2 tablespoon sour cream

Instructions

Season the large shrimp with 1/2 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. If desired, add 1/4 teaspoon cayenne pepper for extra heat. Set aside.
Prepare the white rice: Rinse 1 1/2 cups white rice under cold water until water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups water and a pinch of kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Stir in half of the chopped fresh cilantro.
While the rice cooks, heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the sliced yellow onion, red bell pepper, and poblano pepper. Sauté for 5-7 minutes, until vegetables are tender-crisp.
Add the minced garlic, remaining 1/2 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/4 teaspoon smoked paprika, and remaining 1/8 teaspoon black pepper to the skillet. Cook for 1 minute more until fragrant.
Push the vegetables to one side of the skillet. Add the seasoned shrimp to the empty side and cook for 2-3 minutes per side, until pink and cooked through. Stir the shrimp and vegetables together.
Stir in the rinsed and drained black beans and heat through for 2 minutes.
Prepare the avocado crema: Mash the ripe avocado in a small bowl. Stir in the sour cream or Greek yogurt, and a pinch of salt and pepper. Add a tablespoon of water if a thinner consistency is desired.
To serve, divide the cilantro-lime rice among four bowls. Top with the sizzling shrimp and vegetable mixture. Dollop each bowl with avocado crema and sprinkle with the remaining chopped fresh cilantro.

Notes

Leftovers are best stored with the components separated and reheated gently. The shrimp and vegetables can be quickly reheated in a skillet, and fresh avocado crema can be added right before serving. Adjust the amount of poblano seeds or add a dash of cayenne for your preferred spice level.

Nutrition (per serving)

Calories: 520
Protein: 34.5 g
Carbohydrates: 58.7 g
Fat: 16.2 g
Fiber: 10.3 g
Sodium: 680 mg
Saturated Fat: 3.4 g
Sugar: 4.1 g
Cholesterol: 170 mg