The Best Shrimp Fajita Bowls (30 Minutes, One-Pan)
These vibrant Shrimp Fajita Bowls are packed with flavor and colors! The recipe features pan-seared shrimp (with traditional Mexican spices), bell peppers, red onions, black beans, corn, and rice. It's a quick and easy dinner that comes together in just 30 minutes. Serve it as is or topped with salsa, guacamole, sliced avocado, or pico de Gallo!
In a large bowl, combine shrimp with the homemade fajita seasoning. Toss to coat and set aside.
Heat a large, high-sided skillet until hot on medium heat. Add 1 tablespoon of olive oil - it should run easily but not sizzle or burn. Add sliced bell peppers and sliced red onion and cook for about 5 minutes or more until the vegetables are softened and slightly charred. You might have to cook in batches if your skillet is not large enough. Remove cooked veggies to a large plate.
Add 1 more tablespoon of olive oil to the same, now empty, skillet. Add shrimp without overcrowding (you might have to cook in 2 batches).
Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes total, until pink. Remove from heat. Add freshly squeezed lime juice and chopped fresh basil to the shrimp. Mix to combine.
Remove cooked shrimp to a bowl.
To the same, now empty skillet, add cooked corn kernels, salt, and ½ teaspoon chili powder. Add olive oil if needed. Cook the corn for 2 minutes over medium heat to infuse corn with flavors.
Prepare rice
In a medium bowl, combine cooked rice with lime juice and salt.
Assembly
Divide the rice equally among 4 individual bowls. Then, evenly divide the rest of the ingredients: shrimp, bell peppers, onions, black beans, and corn, and add them over the rice.
Top with chopped fresh basil (or cilantro). Garnish with lime slices. Optionally garnish with sliced avocado and salsa.
Notes
Other ways to serve it
Tortillas. Corn tortillas or gluten-free almond and cassava flour tortillas (Siete brand).