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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!
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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 fresh 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:
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
What can I use for spicy honey? I have just regular honey. Thanks!
This is awesome. We love shrimp and are always looking for different ways to prepare a meal with them. This comes together quickly, looks so colorful in the bowl and is healthy. The fajitas a seasoning is spot on and you can control the amount of heat you prefer. Another winner from HBH!!
Thank you so much for trying out this recipe! Have a lovely day! xT
Delicious! The vinaigrette really brings the dish together! Will be making again!
Thanks so much for giving this recipe a try! I really hope you enjoyed it! xT
So easy to make! Prepped ahead and used chicken! Delish!!!!
Everyone loved it….so refreshing on a hot summer day!
Hi Lisa,
Amazing!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was a winner! xx
EXCELLENT and unique flavors blend perfectly together! Easy and delicious – made exactly as recipe directs! Yum!
Hi Steph,
Happy Monday!!☀️🌊 I appreciate you making this recipe and your comment, so glad to hear that it was a hit! xT
This was really, really good. Do not skip the vinaigrette!! I did have to take one star off because it definitely takes more than 25 minutes. You could speed up the process by using canned corn and cooking it in the skillet along with the peppers and onions. I saved this one!
Hey Lauren,
Happy Sunday!! Thank you so much for trying this recipe and your comment, I love to hear that it was a winner! xx
This is soooo good!! It was definitely doable within 25 minutes, unless you’re the slowest shrimp peeler ever. The flavors and textures were great, very summer!
We love a good rice bowl in my house and this will be on rice list of future makes for sure.
Hey Kristen,
Happy Friday!!🍉🥭 I love to hear that this recipe was a winner, thanks for making it and sharing your comment! xT
This was delicious, but I defy anyone to make it in 25 mins. You have to peel and devein shrimp, chop garlic, pick a T of thyme, slice onions and peppers, cook rice, drain, rinse, and warm black beans, grill corn, chop scallions and cilantro, slice avocado, and juice limes – all BEFORE you even start cooking. Considering the 25-minute billing, this is annoying enough to knock off several stars. The outcome was very tasty, but it is definitely not a quick recipe.
Hi Kate,
Thanks for trying this recipe and sharing your feedback, sorry to hear it took longer than expected! xx
I completely agree – while we love the dish, I am not sure how you can justify calling this a 25 minute recipe – maybe that’s the timing once all the ingredients are prepped?!? The prep alone is over 25 minutes!
The vinaigrette is incredible. Going to try it on tilapia.
Hi Susan,
Happy Monday!!🇺🇸😎 I appreciate you making this recipe and sharing your feedback, so glad to hear it was a winner! xT
It took me a lot longer than 25mins but… delicious! I’m afraid I cheated with the corn cobs & grilled some frozen corn, it was fine just not in nice chunks. The whole family did as they always do with your recipes and scoffed the lot. A really fresh and interesting alternative to chicken fajitas.
Oh had to make the spicy honey as couldn’t find any here in the uk. I poured some clear honey into a bowl, added ½ a teaspoon of chilli flakes and gently microwaved it for 40secs x 4. I then added a tablespoon of apple cider vinegar the strained it all. Oooph that was warming honey!!!
Hi there,
Happy Friday!!🇺🇸🫐🍒 Thanks a bunch for trying this recipe out and your comment, I love to hear that it was a winner! xx
Definitely a winner. It all came together in about 45 mins for me but that’s with a baby crawling around underfoot so I could see how you could make it happen in 30. Vinaigrette was decent but added creole salt /Mayo/Greek yogurt to make it creamy. Easy and delicious 😋
Amazing!! Love to hear that! xT
This is a new favorite, for sure! Quick once all the prep is done. The layers of flavors are spectacular!! I love how you have all these amazing sauces that raise the bar.
Hi Kym,
Happy Friday!! Love to hear that this recipe was a hit, thanks so much for making it! xT
This was absolutely delicious as is. Will put it in rotation, for sure!
Hi Charlotte,
Wonderful!! I’m so glad to hear that this recipe was a winner, I appreciate you making it and your comment! xx
Delicious! The dressing knocked it out of the park!
Hi Kristina,
Awesome!!😎 Thanks so much for giving this recipe a try and sharing your feedback, so glad to hear it turned out well for you! xT
What do you recommend for us folks who HATE cilantro? Is there another herb that you think would work well?
Hi Meredith,
You could use parsley in place of the cilantro! Let me know if you give this recipe a try, I hope it’s delish! xT
These were so delicious!! That dressing is incredible and I’ll be making that just for salads!
Hi Theresa,
Amazing!! So glad to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend:)
I made the fajita shrimp bowls last night and they were wonderful! Will definitely be making them again. On a side note it did take a bit longer 25 minutes. It took 15 minute just to peal the shrimp, but it was worth it! Thanks and I love your recipes!
Hi Elaine,
Amazing!! So glad to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend:)