These vibrant Shrimp Fajita Bowls are packed with flavor and colors! The recipe features pan-seared shrimp cooked with traditional Mexican spices, bell peppers, red onions, black beans, corn, and rice. It’s a quick and easy dinner that comes together in just 30 minutes. Serve it as is or topped with salsa, guacamole, sliced avocado, or pico de Gallo!
30-minute shrimp fajita bowls
Traditional shrimp fajitas are usually served with warm tortillas and classic Mexican toppings (salsa, avocado, green onions, etc.). This recipe has all the fixings of the traditional shrimp fajitas but with so many more delicious add-ins – all conveniently assembled in individual bowls! I combined the shrimp with pan-seared veggies (bell peppers and onions), black beans, and chili corn over the bed of lime-flavored rice. It’s a well-balanced weeknight dinner that has everything you need in a complete meal: protein, vegetables, legumes, and carbs! Serve it with the Mexican street corn pasta salad! The whole recipe takes 30 minutes, flat from start to finish! It is also very flexible and can be customized based on your preferences or the availability of the ingredients. Need more Mexican recipe inspiration? Check out my creamy Mexican chicken pasta or 30-minute one-pan Mexican street corn black bean chicken bake.
Why you’ll love it
- Quick and easy. These shrimp fajita bowls take 30 minutes from start to finish! They are a perfect choice for a simple weeknight meal.
- Meal-prep and freezer-friendly. You can keep these in the fridge for up to 4 days, or freeze for up to 1 month!
- Packed with flavor and color! Shrimp is seasoned with homemade Mexican fajita seasoning which includes cumin, chili powder (I used non-spicy kind), paprika, minced garlic, salt, and red pepper flakes. Both shrimp and cooked vegetables (bell peppers, onions, and corn) are tossed with freshly squeezed lime juice + Mexican spices + chopped fresh basil (or cilantro). This dish makes a beautiful, eye-pleasing presentation.
Main Ingredients
- Shrimp. I recommend using large raw shrimp (1.5 lb usually amounts to 16/20 or 26/30 count). Make sure it’s peeled and deveined.
- Bell peppers. Use tri-color bell peppers (red, yellow, and green) for presentation purposes. I also recommend using mini bell peppers (sold in a bag) as those have a milder flavor, are softer, and are faster to cook.
- Red Onion adds a pop of color and so much flavor!
- Corn. Lots of flexibility here. Use canned or frozen corn, or corn on the cob. You’ll be cooking it with Mexican spices.
- Black beans. Use a whole can (15 oz). Rinse black beans well in a fine mesh strainer until the water is clear and no longer murky.
- Cooked rice. You will need 2 cups of it.
- Seasonings include cumin, chili powder, paprika, freshly minced garlic (or garlic powder), salt, and red pepper flakes. I usually use a non-spicy kind of chili powder – it adds so much flavor without adding heat.
- Freshly squeezed lime juice is a must.
- Olive oil is used to sautee shrimp and vegetables.
Shrimp cooking tips
- Use large raw shrimp, not small kind. Also, do not use pre-cooked small shrimp. When you use large raw shrimp and cook it with spices, you get so many more juices and so much more flavor! It works great in this shrimp fajita recipe and also makes a beautiful presentation.
- With raw shrimp, make sure it’s peeled and deveined.
- Take the tails off. It’s easier and less messy to eat the shrimp with a fork and knife instead of picking up the shrimp by the tail. So, I recommend removing the tails.
- Do not overcook shrimp. Cook it for only about 2 minutes per side, just until it turns pink in color. Overcooking the shrimp will result in a rubbery texture.
- Space out the shrimp in the skillet when searing. This will ensure that shrimp gets seared and not steamed. Also, watch the cooking times closely so as not to overcook the shrimp. You might have to cook in batches.
Toppings
Dress up shrimp fajita bowls with these delicious and easy traditional Mexican toppings:
- Salsa or Pico de Gallo. You can also use salsa verde.
- Guacamole: make it from scratch or use store-bought.
- Fresh veggies: chopped green onions, sliced avocado, or finely chopped red onion.
- Sour cream: plain or mixed with chopped cilantro + freshly squeezed lime juice. You can also use Greek yogurt instead the sour cream.
- Crumbled Cotija cheese is a classic Mexican cheese that will go well with shrimp fajitas! You can also use Feta cheese if you can’t find Cotija.
- Fresh herbs: chopped fresh cilantro or basil.
Variations, substitutions, and add-ins
- Use other types of seafood, such as scallops, lobster meat, or salmon.
- Add other veggies. My favorites are mushrooms, zucchini, and green onions.
- Fresh herbs. Cilantro works great, but if you don’t like it, fresh basil works just as well!
- Lime or lemon will work great. Freshly squeezed juice is always the best!
- Make it spicy. Red pepper flakes or cayenne pepper.
Storage and reheating tips
- Fridge. Store leftover shrimp fajita bowl ingredients in an airtight container in the refrigerator for up to 3 days.
- Freezer. Freeze it within 24 hours of making it in an airtight container for up to 1 month.
- Reheat in the microwave oven. Reheat in a microwave oven for about 1 minute. Taste and reheat for 30 seconds more, if needed.
- Reheat on the stovetop. Reheat the leftovers in a large, high-sided skillet on the stovetop on low-medium heat. Add a small amount of olive oil + 1 or 2 tablespoons of lime juice (or lemon juice) when reheating to prevent the shrimp fajitas from sticking to the bottom of the pan.
Other shrimp recipes you might like
- Greek Shrimp with Orzo and Feta
- Shrimp Avocado Salad with Mango, Arugula, and Pine Nuts
- Cilantro-Lime Shrimp
- Garlic Butter Shrimp
- Creamy Shrimp Orzo with Spinach, Artichokes, and Sun-Dried Tomatoes
The Best Shrimp Fajita Bowls (30 Minutes, One-Pan)
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Ingredients
Fajita seasoning
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt add more to taste
- 4 cloves garlic minced
Shrimp
- 1.5 lb raw shrimp large – about 15/20 or 26/30 count per pound (peeled and deveined)
Veggies and other ingredients
- 2 tablespoons olive oil divided
- 3 medium bell peppers tri-colored (red, yellow, and green), thinly sliced
- 1 medium red onion thinly sliced
- 3 tablespoons lime juice freshly squeezed + extra
- ¼ cup fresh basil or cilantro (chopped)
- 1.5 cups cooked corn kernels
- ½ teaspoon chili powder
- 15 oz canned black beans drained and rinsed
Optional Garnish
- lime slices
- sliced avocado
- salsa
Instructions
Cook shrimp, bell peppers, and onions
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In a large bowl, combine shrimp with the homemade fajita seasoning. Toss to coat and set aside.
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Heat a large, high-sided skillet until hot on medium heat. Add 1 tablespoon of olive oil – it should run easily but not sizzle or burn. Add sliced bell peppers and sliced red onion and cook for about 5 minutes or more until the vegetables are softened and slightly charred. You might have to cook in batches if your skillet is not large enough. Remove cooked veggies to a large plate.
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Add 1 more tablespoon of olive oil to the same, now empty, skillet. Add shrimp without overcrowding (you might have to cook in 2 batches).
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Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes total, until pink. Remove from heat. Add freshly squeezed lime juice and chopped fresh basil to the shrimp. Mix to combine.
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Remove cooked shrimp to a bowl.
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To the same, now empty skillet, add cooked corn kernels, salt, and ½ teaspoon chili powder. Add olive oil if needed. Cook the corn for 2 minutes over medium heat to infuse corn with flavors.
Prepare rice
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In a medium bowl, combine cooked rice with lime juice and salt.
Assembly
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Divide the rice equally among 4 individual bowls. Then, evenly divide the rest of the ingredients: shrimp, bell peppers, onions, black beans, and corn, and add them over the rice.
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Top with chopped fresh basil (or cilantro). Garnish with lime slices. Optionally garnish with sliced avocado and salsa.
Notes
Other ways to serve it
- Tortillas. Corn tortillas or gluten-free almond and cassava flour tortillas (Siete brand).
- Rice and beans. I recommend making this quick and easy cilantro-lime black bean rice.
Toppings for shrimp fajitas
- Fresh veggies: chopped green onions, sliced avocado, or finely chopped red onion.
- Fresh herbs: chopped fresh cilantro or basil.
- Sour cream: plain or mixed with chopped cilantro + freshly squeezed lime juice. You can also use Greek yogurt instead the sour cream.
- Crumbled Cotija cheese is a classic Mexican cheese that will go well with shrimp fajitas! You can also use Feta cheese if you can’t find Cotija.
- Guacamole: make it from scratch or use store-bought.
- Salsa or Pico de gallo.
Nutrition
