A Squared: Easy Shrimp Fajita Bowls

Thursday, May 4, 2017

Easy Shrimp Fajita Bowls

Looking for a light and flavorful dinner to make on a warm (pre-Cinco de Mayo) spring evening? Look no further than these easy shrimp fajita bowls!

Sometimes all you need for a little dinner inspiration is one ingredient. And that's exactly what happened when I opened up this bag of smoked basmati rice for the first time. The smoky aroma was so amazing that I was totally inspired to create something a little spicy and a little cool to serve with it-- like spicy shrimp and veggies with some creamy avocado and a bit of lime juice. There are a few key elements to this simple that lead to big flavor: I add a little lime juice and cilantro to the rice right after it finishes cooking which adds some great freshness to the smoky rice.

And after that, it's really all about the fajita "filling." I love shrimp for a weeknight dinner because it's so low maintenance-- there's no cutting or cleaning involved. Just season (in this case, with a few basic dry spices) and sauté for a few minutes and you've got a healthy flavorful dinner on your hands. This shrimp and veggie combo would be great served in a tortilla too. A little avocado adds some creamy coolness to this otherwise smoky spicy dish, but you could also add your own toppings too-- some sliced jalapenos, diced tomatoes, fresh cilantro would all be great additions here. Just stay away from shredded cheese as it's a funky combination with shrimp!


  • 1/2 cup dry smoked basmati rice *I used Amira Smoked Basmati Rice
  • 1 Tbs. fresh cilantro, chopped
  • Juice of 1 lime, divided
  • 2 Tbs. olive oil, divided
  • 1/2 lb. peeled and deveined shrimp
  • 1 tsp. Old Bay seasoning
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/8 tsp. cayenne pepper
  • 1/2 yellow onion, sliced
  • 1 red bell pepper, seeds and ribs removed and sliced
  • 1 poblano pepper, seeds and ribs removed and sliced
  • 1/2 avocado, diced
  • Salt and pepper, to taste

Prepare rice according to package directions. Once the rice has cooked, stir in the fresh cilantro, half of the lime juice, and half of the olive oil. Season with salt and pepper.

In a medium bowl, add shrimp, Old Bay, chili powder, cumin, cayenne, salt, pepper, and the remaining lime juice. Toss gently to coat and set aside.

Heat 1/2 Tbs. oil in a large skillet over medium high heat. Add the onion and sliced peppers to the pan and season with salt and pepper. Saute for 6-8 minutes, stirring frequently. Once the vegetables begin to soften and brown, remove them from the pan.

Add the remaining olive oil to the pan along with the shrimp and cook for an additional 4-5 minutes, stirring frequently. The shrimp should be pink and curled up.

Evenly divide the vegetables and the shrimp among the bowls of rice. Top with avocado and serve.


  1. this looks so good! way better than the pb&j i had for lunch! xo jillian - cornflake dreams

    1. Thanks, Jillian! Although a pb&j doesn't sound terrible right now!

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