These are easy, delicious rice bowls with plump buttery shrimp, zesty fajita-style flavors, and sweet sauttéed vegetables. The recipe comes together in about 30 minutes, and it's great for meal prep. It's gluten free and dairy free, too!
I love rice bowls because they're easy to make and leftovers work great for packed lunches. This fajita bowl is one of my favorites because it's packed with flavor, and it has plenty of fresh vegetables. It's a great source of protein, vitamins C and B12, selenium, and iron.
To complete the meal try pairing this with my Sugar-Free Margarita and a side of guacamole. These are great options if you're craving a trip to your favorite Mexican restaurant but want to keep things on the healthier side.
- shrimp: I like to use wild-caught shrimp without any added ingredients or preservatives, and I usually find them frozen at Whole Foods. If you can buy them peeled and deveined, that will save you on the preparation time.
- orange bell pepper: Organic bell peppers are recommended to help reduce your exposure to pesticides.
- fajita seasoning: The fajita seasoning you choose will play an important role in our bowl's flavor. Be sure to choose one that has minimal additives and a level of heat that's suitable for your taste buds. This is the one that I use.
- black beans: Plain canned black beans will work in this, but for even more flavor try using seasoned prepared black beans. I like Fillo's Cuban Black Beans because they're pre-cooked, full of flavor, and made with clean ingredients.
- avocado oil (olive oil works too)
- rice (I use organic brown rice)
- avocado (for garnish)
- cilantro (for garnish)
- lime (for garnish)
See the recipe card below for quantities.
You'll start by preparing your rice according to the package instructions. While your rice is cooking, cook your vegetables just until they start to brown. Then, you'll add in your shrimp and seasoning and cook until the shrimp is cooked through.
Sauté the pepper onion in the avocado oil.
Add in your raw shrimp.
Stir in the fajita seasoning.
Cook the shrimp.
Once your shrimp is cooked you can assemble your bowls. Add some rice into your bowl, top with some of the shrimp and vegetables, then garnish with avocado and cilantro. I also like to give it a squeeze of fresh lime juice to add a touch of citrus.
Tip: Be sure your shrimp are well-cleaned for the best flavor. If you aren't sure how to devein your shrimp, check out this video. Try not to overcook them or they'll be tough and chewy.
If you're looking to reduce the carbohydrates in this or substitute the rice, here are a few suggestions:
- Cauliflower rice - instead of cooked rice, you can use cauliflower rice to lower the amount of carbs
- Quinoa - to add more protein, cooked quinoa can be used
- Double the beans - feel free to skip the rice altogether and use all beans instead.
This recipe is dairy free as well as gluten free when prepared as written. Be sure to check your fajita seasoning if you're avoiding specific ingredients.
If you're looking to add some spice to this dish or make it more kid-friendly, here are a few suggestions:
- Spicy - add one sliced jalapeño with your vegetables and sautée to add some heat. You can also top the finished bowls with some Cholula hot sauce
- Kid-friendly - the fajita seasoning defines how spicy these bowls are, so choose a mild one if you're looking for it to be less spicy. I use this one and my teenager doesn't find it spicy at all. Adding some fresh avocado will also help to turn down the heat.
You don't need any fancy equipment to make this recipe turn out great. For the preparation, you'll want a good cutting board and a nice sharp knife to cut your vegetables and garnish. For cooking, you'll just need a pot to cook your rice and a pan for your shrimp and vegetables. You can also cook your rice in a rice cooker or Instapot if you have one.
Leftovers can be stored in the refrigerator for up to 3 days when properly stored in an airtight container. Store and heat the shrimp separately from the rice to avoid overheating and causing them to become tough. Avocado and cilantro garnishes should be added just before serving.
I do not recommend freezing leftovers, especially if your shrimp was previously frozen.
Don't overcook the shrimp! They'll be rubbery, tough, and dry. 2 minutes per side should be plenty for them to cook through if they are properly thawed.
This is a nourishing bowl made with clean, whole ingredients. It's full of protein for muscle repair, zinc for immunity, selenium to support thyroid function, fiber to keep you full and help control blood sugar, and potassium to support the nervous system. It is high in healthful carbohydrates, which may not be appropriate for everyone.
Looking for more recipes? Try these:
These are my favorite recipes to serve with fajita shrimp rice bowls:
Shrimp Fajita Rice Bowl
- 1 lb large shrimp peeled, washed, and deveined
- 1 orange bell pepper diced
- 1 onion diced
- 2 cloves garlic minced
- 1 oz fajita seasoning
- 1 tablespoon avocado oil
- ¼ cup water
- 1 cup rice cooked
- 15 oz black beans cooked, drained
- avocado optional. for garnish
- cilantro optional, for garnish
- lime optional, for granish
- Heat the oil in a large skillet over medium heat.
- Add your pepper and onion and sauté until they're soft and start to brown. This can take about 20-30 minutes.
- Add in your fajita seasoning, water, and shrimp.
- Cook the shrimp for 2 minutes, flip, and cook for 2 minutes more or until cooked through.
- To assemble your bowls add about ⅓ cup cooked rice and ½ cup beans to each bowl. Top with your shrimp and vegetables, and garnish with avocado and cilantro.
Food safety tips
If you're new to cooking with raw shrimp, here are some tips for safe handling:
- Discard any shrimp that smell off or look discolored or freezer-burned
- Cook shrimp to a minimum temperature of 140°F
- Do not use the same utensils on cooked food that previously touched raw shrimp
- Wash your hands after touching the raw shrimp
- Don't leave raw shrimp sitting out at room temperature for extended periods
- Be sure to clean all surfaces after exposing them to raw seafood