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My new go-to weeknight dinner, 25 Minute Fajita Shrimp Rice Bowls. Spicy, garlic butter shrimp, pan-seared with bell peppers and onions, and served up bowl style with a cilantro-lime vinaigrette. All put together with rice, summer corn, salty cheese, and creamy avocado. These colorful and fresh shrimp fajita bowls are simple to make and full of wonderful Mexican flavors. A fun any night-of-the-week dinner!
It has been so long since I last shared a shrimp recipe, but with the summer season here, seafood sounds much more exciting these days!
When it comes to creating recipes and enjoying new dishes at home. I cook for my mood. Seafood reminds me so much of sunny, warm tropical days. This is probably why you see me create more seafood recipes throughout the summer.
Which brings me to today’s recipe! Many of you may remember my chicken fajitas bowls from last summer. While here is the shrimp variation, and you know what? It might just be better.
Here are the details
Step 1: make the dressing
Because this comes together quickly, I like to prep all of my ingredients beforehand. I always start with the dressing. Since our flavors are spicy all around, I went with a simple fresh cilantro honey lime dressing.
To make my dressing you’ll need olive oil, honey, salsa verde, lime juice, cilantro, and salt. Simply mix everything together and then season to taste with salt. Easy!
Step 2: season and cook the shrimp
Cook the peppers. I love to use mini peppers if you have some on hand. They’re really delicious and pretty cute + fun too!
Cook up the peppers in a large skillet with an onion. Then pull the vegetables out of the skillet and start cooking the shrimp.
For the shrimp, I use peeled, deveined shrimp tossed with olive oil and fajita seasoning. While the shrimp is cooking, add the salted butter and chopped garlic, then throw in some fresh time.
Adding the garlic butter really ups the yumminess of the spicy seared shrimp.
Step 3: assemble
To complete each bowl layer your shrimp and peppers, then some fresh cooked rice, grilled corn, black beans, crumbled or shredded cheese, and then, chunks of avocado, green onions, and cilantro. Then top with the dressing.
And finally, tortillas. We’re obsessed with my homemade flour tortillas if you have the ingredients on hand I highly recommend making them. I make them almost non-stop over here!
Looking for other Mexican recipes? Here are a few ideas:
Sheet Pan Poblano Chicken Fajita Bowls
Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce
Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Cream
Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos
Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema
Lastly, if you make these 25 Minute Fajita Shrimp Rice Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
25 Minute Fajita Shrimp Rice Bowls:
Servings: 6
Calories Per Serving: 571 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds raw shrimp, peeled and deveined
- 2 tablespoons fajita or taco seasoning
- kosher salt and black pepper
- 2 tablespoons salted butter
- 3 cloves garlic, chopped
- 1 tablespoon fresh thyme
- chili flakes
- 1 yellow onion, sliced
- 3 bell peppers, sliced, or 12 mini bell peppers
- 3-4 cups cooked rice
- 3 cups grilled corn kernels
- 2 cups black beans, warmed
- 1/2 cup crumbled cotija cheese
- avocado, green onion, and cilantro, for serving
CILANTRO LIME VINAIGRETTE
- 1/3 cup extra virgin olive oil
- 1/3 cup salsa verde
- 1/4 cup lime juice
- 2 teaspoons spicy honey
- 1/3 cup cilantro, chopped
Instructions
- 1. In a large skillet, combine the olive oil, shrimp, fajita seasoning, salt, and pepper. Set the skillet over medium heat. Cook on both sides until seared, 2-3 minutes per side. During the last 2 minutes of cooking, add the butter, garlic, thyme, and chili flakes. Cook 1 minute, then remove everything from the skillet.2. In the same skillet, add the onions and cook until fragrant, about 5 minutes. Toss in the bell peppers. Season with salt and pepper. Cook until the peppers are tender, another 5 minutes.3. To make the vinaigrette, combine all ingredients in a glass jar. Season with salt.4. Spoon the shrimp and peppers over the bowls of rice. Add the corn, beans, and avocado, then pour over the vinaigrette. Crumble the cheese over each bowl. Top with green onions and cilantro. Enjoy!
This was delicious!! I didn’t add the beans because I didn’t have any but followed the recipe exact besides that. So, so good. And easy to follow!!
Hey Cassidy,
Awesome! Love to hear that you enjoyed this recipe, thanks a lot for making it! Have a great weekend! xT
Tried these last night, came out amazing. That dressing is so good. will be using it a bunch more.
Hey Claudia,
Fantastic! Love to hear that you enjoyed this dish, thank you so very much for trying it! xT
Tried it and it came out great! The cilantro lime vinaigrette was really the star for me!
Thanks for the recipe.
Hey Brenda,
Love to hear this! Thanks a bunch for giving this recipe a try and your comment! Have the best day:)
I love everything about this recipe! Yum!!!
Thanks for sharing!!!
Hey Teri,
Awesome! Thanks so much for trying this recipe and your feedback, so glad it turned out well! Xx
I made this and it was delicious, however, these steps did not produce anything that looks like the picture. I finally had to remove the onions and cook the peppers solo. Otherwise, it would have been a burned mess.
Thank you SO much! I always love reading comments and seeing that the recipe was a success! Have a great day! 🙂 xT
So good. This will become a staple in our house.
Thank you so much Tara! 🙂 xT
Sooo yummy. I used steak instead of shrimp… used what I had on hand. Flavors were perfect. The vinegarette was on point. Definitely making this again!
Thank you so much for giving the recipe a try! So glad you enjoyed it! xT
So good and easy!! The group raved about it and going to make this a lot
Thanks so much Kerry! xT
I usually grill the shrimp for fajita bowls but this made a nice spicy/saucy shrimp. I will definitely make this again. Can’t wait for summer to make this with the grilled corn. Thanks!
Hey! Thank you so much for trying the recipe out! Love to hear that it was enjoyed! 🙂 xT
How to you recommend grilling the corn???? Stove or oven?
Hi! I would recommend the oven! xT
The whole family LOVED this one. The vinaigrette is soooo good. Will be using that on all sorts of dishes. If you buy frozen shrimp that are peeled and deveined this might come together in 25 minutes, but I had whole shrimp so this took me about 45 to an hour to complete, but completely worth it. Thank you!
Hey Jennifer,
I appreciate you giving this recipe a try and sharing your feedback! Love to hear that it was a winner:) x