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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 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: 

Chicken Fajita Tortilla Bowls

Sheet Pan Poblano Chicken Fajita Bowls

Avocado Shrimp Salsa

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:

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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

CILANTRO LIME VINAIGRETTE

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!
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Comments

  1. 3 stars
    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.

    1. Thank you SO much! I always love reading comments and seeing that the recipe was a success! Have a great day! 🙂 xT

  2. 5 stars
    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!

  3. 5 stars
    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!

  4. 5 stars
    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!

    1. Hey Jennifer,
      I appreciate you giving this recipe a try and sharing your feedback! Love to hear that it was a winner:) x