Shrimp Fajita Bowls
These Shrimp Fajita Bowls are a delicious and simple meal that everyone in your family will enjoy! They feature a delightful combination of sautéed shrimp, colorful peppers, and onions, all nestled on a fluffy base of cilantro-lime rice, topped with creamy avocado and zesty salsa.
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Ingredients
- 1 tablespoon olive oil
- 1 teaspoon oregano
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Freshly ground black pepper
- 1 pound large peeled
- 2 medium red bell peppers
- 1 large red onion
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 3 cups cooked brown rice
- 2 tablespoons chopped cilantro
- ¼ teaspoon salt
- Juice of ½ lime
- 1 cup diced tomatoes
- 1/3 cup chopped white onion
- ¼ cup chopped cilantro
- Pinch kosher salt
- Freshly ground black pepper
- 1 small
- 1 teaspoon cumin
- Juice of 1 lime
- 1 teaspoon chili powder
Instructions
- 1
Start by heating your oven to 400 degrees Fahrenheit.
- 2
In a sizable mixing bowl, combine the shrimp ingredients, starting with olive oil and ending with pepper, using a whisk to blend them together.
- 3
Introduce the shrimp into the mixture and toss until they are thoroughly coated.
- 4
Allow the shrimp to rest and soak in the flavors while you prepare the vegetables.
- 5
In another large bowl, mix together all the vegetable ingredients. Use your hands to toss them, ensuring they are well-coated with oil and seasoning.
- 6
Spread the vegetable mixture out on a baking sheet and roast for 20 minutes, giving them a stir halfway through the cooking time.
- 7
While the vegetables are roasting, prepare the rice and salsa. In a medium-sized bowl, mix the rice with cilantro, salt, and lime juice.
- 8
For the salsa, in a small bowl, combine diced tomatoes, chopped onion, cilantro, salt, and pepper.
- 9
After the vegetables have finished roasting, take them out of the oven and add the marinated shrimp (discarding any leftover marinade) evenly over the veggies.
- 10
Place the sheet pan back in the oven and roast for an additional 8 minutes.
- 11
In each of 4 bowls, place ¾ cup of rice. Distribute the shrimp, roasted vegetables, salsa, and sliced avocado evenly among the bowls and enjoy your meal.