This Shrimp Fajita Rice Bowl is loaded with fluffy cilantro lime rice, grilled peppers and onions and is topped with juicy seasoned shrimp. This rice bowl recipe is so easy to make and can be turned into a meal prep meal.
Rice bowls are great because each member of your family can load them up with the toppings of their choice. Because everyone makes their own bowl it’s also a great recipe to use as a meal prep recipe. Check out the frequently asked question section below for lots of great meal prep tips.
Shrimp Fajita Rice Bowls
Many of the ingredients for this rice bowl can be prepared ahead of time. It’s a great meal prep recipe. Here’s what you’ll need to make this.
Ingredients for Shrimp Fajita Rice Bowl:
- Rice – use your favorite type of rice for this dish. Just about any type of rice will taste delicious in this dish. If you want to create a dish that’s lower in carbs you can even swap out the traditional rice with cauliflower rice.
- Shrimp – I used large sized shrimp for this dish but you can use whatever size you prefer. Watch for sales on shrimp and use the most cost effective shrimp for your rice bowls. Note: The tails were left on these shrimp because it looked better in the pictures but you will want to devein and peel your shrimp when serving.
- Bell Peppers – use your favorite type of sweet pepper for this recipe. Green, red, orange and yellow all work in this dish.
- Onion – I used a sweet onion, Vidalia, for this recipe but just about any type of onion will work…. yellow, red, white, etc.
- Olive Oil – use your favorite oil for this recipe.
- Herbs and spices – salt, black pepper, cumin, chili powder, garlic powder.
- Fresh cilantro – this is added to the rice as well as sprinkled over the finished rice bowl before serving.
- Lime Juice – use fresh lime juice or bottled lime juice. Both work in this recipe. If you go with fresh limes you can add a bit of lime zest to the rice to give it more flavor. You can also serve this dish with some extra slices of lime so the juice can be squeezed over the rice bowl.
I also like to serve this with guacamole, pico de gallo or salsa on the side. Feel free to add in additional toppings such as corn, black beans, refried beans or any other items you or your family enjoy eating with traditional fajitas. They will all taste delicious with this dish!
How to make Shrimp Fajita Rice Bowls:
Prepare the rice:
Start by preparing the cilantro lime rice. Combine the cooked rice, lime juice, lime zest, ground cumin, and cilantro to a large bowl. Season with salt and black pepper, to taste, and stir to combine.
Set the rice aside and continue to prepare the other ingredients.
Prepare the vegetables and shrimp:
Add the olive oil to a large skillet set over medium heat.
Add the bell peppers and red onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the vegetables soften, approximately 10 minutes.
Transfer the vegetable to a plate and set aside.
In the same skillet add the shrimp. If you are using raw shrimp with the shells on see the note below. If necessary add a little more olive oil. Sprinkle with ground cumin, chili powder, and garlic powder. Season with salt and black pepper, to taste, and cook just until the shrimp turns opaque, approximately 3-4 minutes. Do not overcook. Remove the shrimp from the skillet.
NOTE: If using raw shrimp with the shells on you will want to cook the shrimp in the skillet, cool a bit and remove the shells. Return the shrimp to the pan, add the seasonings and cook for 1 minute. If you add the seasoning when the shrimp have the shells on then you’ll end up loosing some of the seasoning as it sticks to the shells which you’ll end up throwing out.
Prepare the shrimp fajita rice bowls:
To serve, divide the seasoned rice between four serving bowls. Top each bowl with the cooked vegetables and shrimp. Garnish with additional cilantro and lime wedges, if desired. Enjoy!
How to store leftovers:
Place any leftovers in an airtight covered container and store in the refrigerator for 3 to 5 days.
What type of shrimp to use in rice bowl recipes:
There are lots of shrimp options available in most grocery stores. I like to use frozen over fresh shrimp. But both options will work well in this recipe.
If you purchase fresh shrimp use them within 3 to 4 days of purchasing. You don’t want to leave them sitting in your refrigerator for a week. You’ll be taking a chance that they go bad before you use them.
Frozen shrimp will have a longer storage life but you’ll want to use them within 3 months of purchasing them. They can last longer in your freezer but I find that they begin to lose moisture and become freezer burned quicker than other foods.
What is freezer burn?
Freezer burn occurs when moisture is pulled from the food while in your freezer. When this happens you’ll see ice crystals form on the surface of the food. The food often begins to shrink and change color. If you cook the food you’ll find that the texture also changes and the food may become tough.
Food with freezer burn is still safe to eat though the texture may have changed. You’ll want to use it before that happens so you get the best taste and texture from the frozen food.
What size shrimp should I use for this dish?
Shrimp are sold by size. The size is indicated by the number of shrimp per pound. The larger the shrimp the fewer you will get per pound. The number of shrimp per will vary but here’s the average number per pound that you will see labeled on packages:
- Small 51 to 60
- Medium 41 to 50
- Large 26 to 30
- Jumbo 16 to 25
Just about any size shrimp will work for this dish. I used the large size in the pictures as these were the ones I got for the best price at the time I bought them. Purchase whatever size best fits your budget. No matter what size you purchase just divide up the cooked shrimp evenly between the bowls.
How to meal prep this recipe:
This recipe is perfect for meal prepping.
Rice – Make the rice ahead of time. I like to make a double batch of rice. I use one batch for a meal that I am making that night. The leftovers can either be stored in the refrigerator to make this dish later in the week or I freeze it. When I want to make this recipe I pull out the frozen rice and allow it to thaw in the refrigerator overnight.
I sprinkle a tablespoon or two of water over the rice and reheat it in the microwave. Adding a bit of water helps to steam the rice and makes it have a soft texture.
Shrimp and vegetables – You can easily double the batch of shrimp and vegetables. Use one batch that night and freeze the second batch.
If you are using peppers and onions in another recipe that week try cooking enough to use in this recipe. Then, simply warm up the peppers and onions, add the seasoning and follow the rest of the directions.
Can I use something other than shrimp in this dish?
Sure you have always swap out the cooked shrimp for some other type of protein for this dish. Try diced chicken, beef, pork or even plant based protein such as tofu or plant based proteins.
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Shrimp Fajita Rice Bowl
Ingredients
Cilantro Lime Rice
- 3 cups Rice cooked
- 2 lime slices juiced
- 1 teaspoon Ground Cumin
- 1/4 cup fresh cilantro minced
- Salt and Pepper to taste
Shrimp Bowl
- 2 tablespoons olive oil
- 1 Red Bell Pepper thinly sliced
- 1 Yellow Bell Pepper thinly sliced
- 1 Orange Bell Pepper thinly sliced
- 1 Red Onion thinly sliced
- 1 pound shrimp peeled, deveined
- 1 teaspoon Ground Cumin
- 1 teaspoon chili powder
- 1/2 teaspoon Garlic Powder
- Salt and Pepper to taste
- fresh cilantro additional for garnish
Instructions
Make the cilantro lime rice
- Add the cooked rice, lime juice, lime zest, ground cumin, and cilantro to a large bowl. Season with salt and black pepper, to taste, and stir to combine. Cover to keep warm and set aside.
Make the shrimp
- Add two tablespoons olive oil to a large skillet set over medium heat. Add the bell peppers and red onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the vegetables soften and develop a bit of color, approximately 10 minutes.
- Transfer the vegetables to a plate and set aside. Add the shrimp to the skillet adding a little more olive oil if necessary. Sprinkle with ground cumin, chili powder and garlic powder. Season with salt and black pepper, to taste, and cook just until the shrimp turns opaque, approximately 3-4 minutes. Do not overcook.
Make the rice bowl
- To serve, divide the seasoned rice between four serving bowls. Top each bowl with the cooked vegetables and shrimp. Garnish with additional cilantro and lime wedges, if desired. Enjoy!
Nutrition
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