shrimp fajita bowls
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National Shrimp Day: Shrimp Fajita Bowls with Cilantro-Lime Rice

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May 10th is National Shrimp Day.

Do you eat a lot of shrimp? My husband likes shrimp but I am allergic. My kids have not taken to it much either. So my husband stands alone here! In honor of his steadfastness in the face of familial opposition, here are several recipes to celebrate the day.

Enjoy!


Shrimp Fajita Bowls with Cilantro-Lime Rice

Love bowls? They are so versatile and easy to make! This bowl incorporates cilantro-lime rice with flavorful shrimp.

Shrimp Fajita Bowls with Cilantro-Lime Rice

Shrimp Fajita Bowls with Cilantro-Lime Rice

These shrimp fajita bowls are flavorful, quick, and easy. You can make the rice as noted in this recipe or you can use an InstaPot.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Time to Prepare Rice 5 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 4
Calories 372 kcal

Equipment

Ingredients
  

Cilantro-Lime Rice Ingredients:

  • 3 c. long-grain brown rice cooked
  • 2 large limes preferably organic – juice and zest
  • 1 t. ground cumin
  • ¼ c. fresh cilantro leaves chopped
  • Sea salt and black pepper to taste

Remaining Ingredients:

  • 2 T. extra virgin olive oil + more, if needed
  • 1 medium red bell pepper thinly sliced
  • 1 medium yellow pepper thinly sliced
  • 1 medium orange bell pepper thinly sliced
  • 1 medium red onion thinly sliced
  • Sea salt and black pepper to taste
  • 1 lbs. shrimp peeled and deveined
  • 1 t. ground cumin
  • 1 t. chili powder
  • ½ t. garlic powder
  • Sea salt and black pepper to taste
  • Additional cilantro and lime wedges for serving

Instructions
 

  • Add the cooked rice, lime juice, lime zest, ground cumin, and cilantro to a large bowl. Season with salt and black pepper, to taste, and stir to combine. Cover to keep warm and set aside.
  • Add two tablespoons olive oil to a large skillet set over medium heat. Add the bell peppers and red onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the vegetables soften and develop a bit of color, approximately 10 minutes.
  • Transfer the veggies to a plate and add the shrimp to the skillet. (Add a little more olive oil, if necessary). Sprinkle with ground cumin, chili powder, and garlic powder. Season with salt and black pepper, to taste, and cook just until the shrimp turns opaque, approximately 3-4 minutes. Do not overcook.
  • To serve, divide the seasoned rice between four serving bowls and top each bowl with the cooked vegetables and shrimp. Garnish with additional cilantro and lime wedges, if desired. Enjoy!

Nutrition

Nutrition Facts
Shrimp Fajita Bowls with Cilantro-Lime Rice
Amount per Serving
Calories
372
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
183
mg
61
%
Sodium
 
161
mg
7
%
Potassium
 
666
mg
19
%
Carbohydrates
 
46
g
15
%
Fiber
 
6
g
25
%
Sugar
 
5
g
6
%
Protein
 
28
g
56
%
Vitamin A
 
2220
IU
44
%
Vitamin C
 
143
mg
173
%
Calcium
 
125
mg
13
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword bowls, cilantro, fajita, lime, rice, shrimp
Tried this recipe?Let us know how it was!

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Loving Life — The Reboot!

Dominique

National Shrimp Day: Shrimp Fajita Bowls with Cilantro-Lime Rice

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