Shrimp Fajita Bowls
Ingredients
For the shrimp:
- 1 tablespoon olive oil
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Freshly ground black pepper (to taste)
- 1 pound large peeled (deveined, tail-off shrimp)
For the veggies:
- 2 medium red bell peppers (sliced)
- 1 large red onion (sliced)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper (to taste)
For the rice:
- 3 cups cooked brown rice
- 2 tablespoons chopped cilantro
- ¼ teaspoon salt
- Juice of ½ lime
For the salsa and topping:
- 1 cup diced tomatoes
- 1/3 cup chopped white onion
- ¼ cup chopped cilantro
- Pinch kosher salt
- Freshly ground black pepper (to taste)
- 1 small (4-ounce Hass avocado, thinly sliced)
Instructions
- 1
Preheat oven to 400 degrees F.
- 2
For shrimp:
- 3
In a large bowl, whisk together the shrimp ingredients from olive oil through pepper.
- 4
Add the shrimp and toss to evenly coat.
- 5
Set aside and allow to marinate while you make the veggies.
- 6
For veggies:
- 7
Combine all veggie ingredients in a large bowl. Use your hands to toss and evenly coat veggies with oil and seasoning.
- 8
Transfer to a sheet pan and roast 20 minutes, tossing halfway through.
20 min - 9
Meanwhile, prepare the rice and salsa. In a medium bowl, combine rice with cilantro, salt and lime juice.
- 10
In small bowl, make the salsa by combining the tomatoes, onion, cilantro, salt and pepper.
- 11
Remove veggies from oven and place marinated shrimp (leaving excess marinade in the bowl) evenly among the veggies.
- 12
Return to the oven and roast 8 minutes.
8 min - 13
Place ¾ cup rice in each of 4 bowls. Evenly divide the shrimp, veggies, salsa and sliced avocado among each bowl and serve.
Nutrition
Per serving (based on 4 servings)
