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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:
Sheet Pan Poblano Chicken Fajita Bowls
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:
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
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds raw shrimp, peeled and deveined
- 2 tablespoons fajita or taco seasoning
- kosher salt and black pepper
- 2 tablespoons salted butter
- 3 cloves garlic, chopped
- 1 tablespoon fresh thyme
- chili flakes
- 1 yellow onion, sliced
- 3 bell peppers, sliced, or 12 mini bell peppers
- 3-4 cups cooked rice
- 3 cups grilled corn kernels
- 2 cups black beans, warmed
- 1/2 cup crumbled cotija cheese
- avocado, green onion, and cilantro, for serving
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 cilantro, chopped
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!
Wow! This was delicious, easy, and so fresh tasting! Will be easy to serve to vegetarian friends too–all they do is leave off the shrimp. We loved it and will be adding it in the summer rotation!
Hi Penny,
Happy Friday! I am thrilled to hear that this recipe was a winner, thanks a lot for making it and sharing your review!🍓🍑 xT
Delicious!! So flavorful and fresh. Quick to come together. Perfect for summer.
Hi Christy,
Fantastic!! I appreciate you making this recipe and sharing your feedback, love to hear that it was tasty! xT
Amazing recipe! Our new favorite!!!!
Love to hear this Kim!! Thanks so much for making this recipe and your feedback! Have a great day! xx
Another wonderful recipe! I didn’t have salsa verde so I substituted regular salsa – still wonderful. I can’t get enough of these bowl recipes!
Thanks so much Marita!! Love to hear that this dish was enjoyed, thanks so much for making it and your comment! xT
As usual, this was a delicious meal! However – I find that all your times are VERY optimistic. I consider myself to be an accomplished cook and this took me close to an hour to prepare including grilling the corn etc. I love bowl meals, but the mess I make while putting them together is also disappointing for me.
Couldn’t agree more with the comment about prep time… This easily took four times the stated 15 minutes of prep time. Just peeling 1.5 lbs of shrimp took at least 15 minutes. And corn doesn’t grill itself!
So sorry to hear this Jacob! Thanks for sharing your feedback!
Hi Rebecca,
Happy Wednesday!! I love to hear that this recipe turned out well for you and appreciate you making it! Sorry to hear this took longer than expected! xT
I love nothing more than a bowl like this. These look SO yummy, have to try ASAP!
xo Jessica
an indigo day
Thanks so much Jessica! I hope you love this recipe! xx
Made this for dinner tonight, so delicious! Used red, yellow and orange bell peppers, sliced. Also used home canned pinto beans instead of black beans. So many wonderful flavors in this dish. It is a keeper in our house!
Hi Kathleen,
Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭
I’m OBSESSED with these bowls!! So many great flavors and perfect for summertime. Definitely adding this to my list of go to meals.
Lol thanks so much Lauren!! So glad to hear that you enjoyed this dish and I appreciate you making it! xT
Delicious but in NO WAY did it take me anywhere near 25 minutes…more like an hour… grilling corn, chopping spices, peeling and deveining shrimp, cutting veggies.
Hi Stacie,
Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭
Hi Tieghan,
Im planning on trying this recipe odor this week. Could I opt the shrimp with chicken since I’m already making a meal with shrimp?
Thanks,
Rebecca
Hi Rebecca,
Of course, chicken would also be delicious! Let me know how this recipe turns out for you, I hope it’s delish! xT
My husband was extremely happy with this Father’s Day dinner! The vinaigrette combined with the fajita seasoning is delicious. Half my family is vegetarian so the recipe was just perfect to cook the shrimp separately from the veggies- a win-win for all! Thanks, Tieghan!
Hey Kirsten,
Wonderful!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
I made this for dinner this evening. It was a heavenly bowl of deliciousness. Great recipe and thank you for sharing. I will definitely make this one again soon 🙂
Hi Colleen,
Wonderful!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
Tieghan,
Can you recommend another dressing. My husband doesn’t like cilantro.
Love your recipes.
Thanks,
Diana
Hi Diana,
You could use another herb like parsley or basil, those would work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
Yum!! Made these last night and they were delicious. I didn’t have all the seasonings but made it work! Can’t wait for leftovers later today!! It’s on the summer rotation!
Hey Brooks,
Happy Friday!! I’m thrilled to hear that this recipe was a winner, thanks a lot for making it and your comment!😎🍑 xx
This looks delicious and a great weeknight meal. I am trying to cut down on unhealthy fats. Anyway to use olive oil instead of butter? And would it still be good if I skip the cheese or really cut it down?
Hey Martha,
Sure, that would be okay for you to do, ghee would also be a delicious option! Less cheese is okay too:) I hope you love this dish! xT