
How To Make Shrimp Fajita Bowls
Savor a hearty dish with these shrimp fajita tossed in lime juice and spices. It’s served over rice with veggies, salsa, and avocado slices.
Serves:
Ingredients
For the shrimp:
- 1tbspolive oil
- 1lime juice
- 1tspchili powder
- 1tspcumin
- 1tsporegano
- ½tspsmoked paprika
- ½tspkosher salt
- ½tspgarlic powder
- ½tsponion powder
- freshly ground black pepper,to taste
- 1lblarge shrimp,peeled, deveined, tail-off
For the veggies:
- 2medium red bell peppers,sliced
- 1large red onion,sliced
- 1tbspolive oil
- ½tspkosher salt
- freshly ground black pepper,to taste
For the rice:
- 3cupsbrown rice,cooked
- 2tbspcilantro,chopped
- ¼tspsalt
- ½lime juice
For the salsa and topping:
- 1cuptomatoes,diced
- ⅓cupwhite onion,chopped
- ¼cupcilantro,chopped
- pinchkosher salt
- freshly ground black pepper,to taste
- 4ozhass avocado,(1 small) thinly sliced
Instructions
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Preheat oven to 400 degrees F.
Shrimp:
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In a large bowl, whisk together the shrimp ingredients from olive oil through pepper.
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Add the shrimp and toss to evenly coat.
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Set aside and allow to marinate while making the veggies.
Veggies:
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Combine all veggie ingredients in a large bowl. Use hands to toss and evenly coat veggies with oil and seasoning.
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Transfer to a sheet pan and roast for 20 minutes, tossing halfway through.
Rice and Salsa:
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Meanwhile, prepare the rice and salsa. In a medium bowl, combine rice with cilantro, salt, and lime juice.
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In a small bowl, make the salsa by combining the tomatoes, onion, cilantro, salt and pepper.
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Remove veggies from oven and place marinated shrimp (leaving excess marinade in the bowl) evenly among the veggies.
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Return to the oven and roast for 8 minutes.
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Place ¾ cup rice in each of 4 bowls. Evenly divide the shrimp, veggies, salsa, and sliced avocado among each bowl and serve.
Nutrition
- Calories: 769.40kcal
- Fat: 16.60g
- Saturated Fat: 2.74g
- Trans Fat: 0.02g
- Monounsaturated Fat: 9.45g
- Polyunsaturated Fat: 3.15g
- Carbohydrates: 127.29g
- Fiber: 11.04g
- Sugar: 6.27g
- Protein: 29.04g
- Cholesterol: 142.88mg
- Sodium: 1077.05mg
- Calcium: 166.46mg
- Potassium: 1057.77mg
- Iron: 4.56mg
- Vitamin A: 196.42µg
- Vitamin C: 93.16mg
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