Shrimp Fajita Bowls are quick to make, packed with protein, and full of fresh ingredients. They offer all the sizzling fajita flavors you love in a customizable bowl form. Perfect for meal prep, weeknight dinners, or healthy eating goals, this dish comes together in under 30 minutes and can be tailored to your favorite toppings and dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a small bowl, combine chili powder, cumin, paprika, garlic powder, salt, and pepper to create the fajita seasoning.
Toss the shrimp with half of the seasoning and a drizzle of olive oil. Set aside.
In a large skillet over medium-high heat, add olive oil and sauté sliced onions and bell peppers until tender and slightly charred, about 6–8 minutes. Sprinkle with remaining seasoning and toss to coat. Remove and set aside.
In the same skillet, cook shrimp for 2–3 minutes per side, or until pink and opaque.
Assemble bowls by layering cooked rice (or base of choice), sautéed veggies, and shrimp.
Top with fresh lime juice, avocado slices, chopped cilantro, and any other desired toppings.
Serve warm and enjoy.
Servings and timing
This recipe makes 4 servings. Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes
Variations
Low-Carb/Keto: Use cauliflower rice or shredded lettuce as the base.
Spicy: Add sliced jalapeños or a dash of cayenne pepper to the seasoning.
Grilled Version: Grill shrimp and veggies for extra smoky flavor.
Dairy-Free: Skip cheese and sour cream, and use avocado-based dressings instead.
Vegetarian: Replace shrimp with black beans, tofu, or grilled vegetables.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the shrimp and vegetables in a skillet over medium heat or microwave in 30-second intervals until heated through. For best texture, store components separately and assemble bowls just before eating.
FAQs
Can I use frozen shrimp?
Yes, just thaw and pat dry before seasoning and cooking to avoid excess moisture.
What type of rice works best?
White rice, brown rice, or cilantro lime rice are all great choices. Quinoa or cauliflower rice are good alternatives.
How do I prevent shrimp from overcooking?
Cook shrimp just until pink and opaque—about 2–3 minutes per side. Overcooked shrimp becomes rubbery.
Can I make this dish ahead of time?
Yes, it’s perfect for meal prep. Prepare all components in advance and assemble just before serving.
What toppings go well with shrimp fajita bowls?
Avocado, lime, salsa, shredded cheese, sour cream, pickled onions, and jalapeños all add great flavor and texture.
Can I bake the shrimp and veggies instead?
Yes, roast everything on a sheet pan at 400°F (200°C) for about 12–15 minutes for a hands-off version.
Are shrimp fajita bowls gluten-free?
Yes, as long as you use gluten-free seasonings and toppings, the dish is naturally gluten-free.
What size shrimp should I use?
Medium or large shrimp (21/25 or 26/30 count) are ideal for easy cooking and eating.
Can I double the recipe?
Absolutely. Just make sure not to overcrowd the skillet so the shrimp and veggies sear properly.
How long will the leftovers last?
Up to 3 days in the fridge. Reheat gently to maintain the texture of the shrimp and vegetables.
Conclusion
Shrimp Fajita Bowls are a vibrant, quick, and nutritious meal that brings all the bold flavors of fajitas to a customizable bowl format. With tender shrimp, perfectly sautéed veggies, and endless topping options, this dish is sure to become a weeknight favorite. Whether you’re eating light or just craving something deliciously fresh, this recipe delivers every time.
Shrimp Fajita Bowls are a vibrant and nutritious Tex-Mex inspired dish featuring seasoned shrimp, sautéed bell peppers and onions, and a customizable base like rice or cauliflower rice. Topped with fresh garnishes, it’s a quick and flavorful meal perfect for lunch or dinner.
In a small bowl, mix chili powder, cumin, paprika, garlic powder, salt, and pepper to create fajita seasoning.
Toss shrimp with half of the seasoning and 1 tablespoon olive oil. Set aside.
Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
Add sliced onions and bell peppers and sauté for 6–8 minutes until tender and slightly charred. Sprinkle with remaining seasoning and toss to coat. Remove from skillet and set aside.
In the same skillet, cook the seasoned shrimp for 2–3 minutes per side, until pink and opaque. Do not overcook.
Assemble the bowls with a base of cooked rice or cauliflower rice, then add sautéed vegetables and shrimp.
Top with avocado, cilantro, lime juice, and any other desired toppings.
Serve warm and enjoy.
Notes
Use thawed, patted-dry shrimp if using frozen to avoid excess water.Store components separately for best freshness and texture when prepping ahead.Add cayenne or jalapeños for extra heat.Great for meal prep—assemble when ready to eat.Can be made dairy-free or low-carb with simple swaps.
