These Fajita Shrimp Rice Bowls are the ultimate weeknight dinner solution, combining zesty, seasoned shrimp with tender sautéed peppers and onions over a bed of fluffy rice. It is a vibrant, nutrient-packed meal that brings the bold, smoky flavors of a classic fajita skillet into a convenient and customizable bowl.
With a perfect balance of protein, fiber, and a punchy cilantro lime vinaigrette, this dish is finished with creamy avocado and tangy cotija cheese for a restaurant-quality experience right at home.
Recipe Details
- Flavor Profile: Bold and savory with smoky fajita spices, aromatic garlic, and a bright, citrusy finish from the salsa verde vinaigrette.
- Textures: Succulent, seared shrimp paired with crisp-tender bell peppers, creamy avocado, and hearty grains of rice.
- Total Time: Approximately 25-30 minutes (active cooking and assembly).
- Difficulty Level: Easy; this recipe uses simple skillet techniques and basic assembly.
What You’ll Need
To create these bowls, you will need high-quality shrimp as your primary protein, a variety of colorful bell peppers and onions for the vegetable base, and pantry staples like rice, black beans, and corn to build out the bowl. The flavor is elevated by a homemade cilantro lime vinaigrette that uses salsa verde as a shortcut to deep, roasted flavor.
Ingredient Notes
- Shrimp – Use raw shrimp that has been peeled and deveined to save time. Size 21/30 or 26/30 works best for a quick, even sear in the skillet.
- Fajita or Taco Seasoning – This provides the core smoky and spicy flavor. You can use a store-bought blend or a homemade mix of chili powder, cumin, and smoked paprika.
- Salsa Verde – This acts as the flavor base for the vinaigrette, providing tanginess and a mild heat without needing to roast your own tomatillos.
- Cotija Cheese – An aged Mexican cow’s milk cheese that is firm and dry. It adds a wonderful salty, milky accent to the finished bowl.
- Fresh Thyme – Adding fresh thyme to the shrimp during the final stage of cooking introduces a subtle earthy note that beautifully complements the garlic and butter.
Add-ins and Substitutions
- Grains – While white rice is classic, you can substitute it with brown rice or quinoa for extra fiber. For a low-carb version, cauliflower rice works excellently.
- Protein – If you prefer, sliced chicken breast or flank steak can be used following the same seasoning profile, though cooking times will need to be adjusted for the different proteins.
- Vegetables – Feel free to add zucchini or sliced mushrooms to the skillet when sautéing the peppers to increase the vegetable content.
- Cheese – If you cannot find cotija, crumbled feta cheese is a good substitute as it shares a similar salty and crumbly profile.
How to Make Fajita Shrimp Rice Bowls
1. Sear the Shrimp In a large skillet, combine the olive oil, shrimp, fajita seasoning, salt, and pepper. Set the skillet over medium heat. Cook the shrimp on both sides until they are beautifully seared and opaque, which usually takes about 2-3 minutes per side. During the last 2 minutes of cooking, add the butter, chopped garlic, fresh thyme, and chili flakes. Let this cook for 1 minute more to infuse the shrimp with the aromatics, then remove everything from the skillet and set aside.
2. Sauté the Vegetables In the same skillet (to capture all that leftover flavor), add the sliced onions and cook until they become fragrant and slightly translucent, about 5 minutes. Toss in the sliced bell peppers and season with a pinch of salt and pepper. Continue cooking until the peppers are tender but still hold their shape, another 5 minutes.
3. Prepare the Vinaigrette To make the zesty dressing, combine the extra virgin olive oil, salsa verde, lime juice, spicy honey, and chopped cilantro in a glass jar. Season with salt to taste and shake or whisk until well combined.
4. Assemble and Serve Spoon the seasoned shrimp and sautéed peppers over individual bowls of cooked rice. Add the grilled corn kernels, warmed black beans, and fresh avocado slices. Pour the prepared vinaigrette over the top, then crumble the cotija cheese over each bowl. Finish with a garnish of sliced green onions and fresh cilantro.
Pro Tip: Do not overcrowd the skillet when cooking the shrimp. If your skillet is small, sear the shrimp in two batches to ensure they get a nice golden crust rather than steaming in their own juices.
Recipe Tips
- Skillet Flavor – Do not wash the skillet between the shrimp and the vegetables. The “fond” (the brown bits) left by the shrimp and spices adds incredible depth to the onions and peppers.
- Shrimp Doneness – Shrimp cook very quickly. Remove them as soon as they turn pink and form a “C” shape; if they curl into a tight “O,” they may be overcooked.
- Warming the Beans – For the best texture, gently warm your black beans on the stovetop or in the microwave with a splash of water or broth before adding them to the bowl.
FAQs
Can I use frozen shrimp? Yes, you can use frozen shrimp. Ensure they are completely thawed and patted dry with a paper towel before adding them to the skillet to get a proper sear.
How do I store leftovers? Store the shrimp and vegetables in an airtight container in the refrigerator for up to 3 days. It is best to store the avocado and vinaigrette separately to keep the ingredients fresh.
Is this recipe spicy? The spice level is moderate. You can control the heat by adjusting the amount of chili flakes in the shrimp and using a mild or hot salsa verde in the dressing.
Serving Suggestions
- Side Salad – Serve with a simple side of mixed greens or a crunchy cabbage slaw dressed with lime and salt.
- Extra Toppings – A dollop of Greek yogurt or a scoop of pico de gallo adds extra creaminess and freshness.
- Crunch – Serve with a handful of corn tortilla chips on the side for added texture.
Make This Recipe in Advance
- The Vinaigrette – You can prepare the cilantro lime vinaigrette up to 2 days in advance. Store it in a sealed jar in the fridge and shake well before using.
- The Rice – Cook your rice a day ahead and store it in the refrigerator. Cold rice actually reheats very well and maintains its structure in the bowl.
- Prep the Veggies – You can slice the onions and bell peppers ahead of time and keep them in a container or zip-top bag until you are ready to cook.
Fajita Shrimp Rice Bowls
- Total Time: 30 minutes
- Yield: 4 Bowls 1x
Description
These Fajita Shrimp Rice Bowls are the ultimate weeknight dinner solution, combining zesty seasoned shrimp with tender sautéed peppers and onions. Finished with a punchy cilantro lime vinaigrette, creamy avocado, and tangy cotija cheese, it’s a restaurant-quality meal in just 30 minutes.
Ingredients
The Shrimp & Veggies
- 1 1/2 lbs raw shrimp, peeled and deveined
- 3 bell peppers (or 12 mini peppers), sliced
- 1 yellow onion, sliced
- 2 tablespoons salted butter
- 3 cloves garlic, chopped
- 1 tablespoon fresh thyme
- Spice Blend: 2 tbsp fajita seasoning, salt, pepper, and chili flakes
- 2 tablespoons extra virgin olive oil
The 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 fresh cilantro, chopped
The Bowl Base & Toppings
- 3–4 cups cooked rice
- 3 cups grilled corn kernels
- 2 cups black beans, warmed
- 1/2 cup crumbled cotija cheese
- Garnish: Avocado, green onion, and fresh cilantro
Instructions
Sear the Shrimp: In a skillet, sear shrimp with oil and seasonings for 2–3 mins per side. In the last 2 mins, stir in butter, garlic, thyme, and chili flakes. Remove and set aside.
Sauté the Veggies: Sauté onions in the same skillet for 5 mins. Add peppers and cook another 5 mins until tender-crisp.
Prepare Vinaigrette: Whisk olive oil, salsa verde, lime juice, spicy honey, and cilantro until emulsified.
Assemble: Layer rice, veggies, shrimp, corn, beans, and avocado in bowls.
Finish: Drizzle with vinaigrette and top with cotija cheese, green onions, and fresh cilantro.
Notes
Skillet Fond: Don’t clean the pan! The leftover bits infuse the veggies with flavor.
Shrimp Shape: Look for a ‘C’ shape for perfect doneness. A tight ‘O’ means they are overcooked.
Cheese Swap: Feta is a great substitute for Cotija.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet / Stovetop
- Cuisine: Tex-Mex / Mexican-Inspired
Nutrition
- Serving Size: 1 Bowl
- Calories: 540
- Sugar: 6g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 215mg
Keywords: fajita shrimp bowl, shrimp rice bowl, healthy mexican dinner, cilantro lime vinaigrette, 30 minute meals, meal prep shrimp bowls, salsa verde dressing
