Shrimp Fajita Bowls

Vibrant and flavorful shrimp fajita bowls, featuring juicy seasoned shrimp and colorful bell peppers, served over fluffy quick-cook rice with a refreshing black bean and corn salad.

• Prep: 13 min
• Cook: 15 min
• Total: 28 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.39/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Low-Calorie
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat

Tags

• quick
• healthy
• fresh
• stir-fry

Ingredients

• 1.5 pound raw shrimp (peeled, deveined, tails removed)
• 1 red bell pepper (thinly sliced)
• 1 yellow bell pepper (thinly sliced)
• 1 yellow onion (medium, thinly sliced)
• 2 tablespoon olive oil
• 2 tablespoon fajita seasoning
• 1.5 cup quick-cook white rice
• 1 can black beans (rinsed and drained)
• 1 can corn (drained)
• 0.25 cup fresh cilantro (chopped)
• 1 lime (halved)
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)

Instructions

1. Cook the quick-cook white rice according to package directions. Set aside.
2. While the rice cooks, in a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced red bell pepper, yellow bell pepper, and yellow onion. Sauté for 5-7 minutes, until the vegetables are tender-crisp. Remove from the skillet and set aside.
3. Pat the raw shrimp dry with paper towels. In a medium bowl, toss the shrimp with 2 tablespoons of fajita seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
4. Add the remaining 1 tablespoon of olive oil to the skillet over medium-high heat. Add the seasoned shrimp and cook for 3-5 minutes, flipping once, until the shrimp are pink and cooked through. Do not overcook.
5. Return the sautéed vegetables to the skillet with the cooked shrimp. Stir to combine and warm through. Squeeze the juice of one lime half over the mixture. Taste and adjust seasoning with remaining salt and black pepper as needed.
6. In a separate bowl, combine the rinsed black beans, drained corn, and chopped fresh cilantro. Squeeze the juice of the remaining lime half over the salad and stir. Season with a pinch of salt if desired.
7. To serve, divide the cooked quick-cook white rice among six bowls. Top each with a generous serving of the shrimp fajita mixture and a scoop of the black bean and corn salad. Garnish with additional fresh cilantro if desired.

Notes

Leftovers store well in an airtight container for up to 3 days. Reheat gently in the microwave or a skillet.

Nutrition (per serving)

• Calories: 350
• Protein: 23 g
• Carbohydrates: 49.2 g
• Fat: 6.5 g
• Fiber: 6 g
• Sodium: 1357 mg
• Saturated Fat: 0.7 g
• Sugar: 7.9 g
• Cholesterol: 145 mg