Quick Shrimp Fajita Bowls
Shrimp burrito bowls that taste better than takeout but take almost no effort. Frozen peppers, seasoned beans and fajita shrimp make this a quick, build-your-own bowl that’s perfect for busy weeknights or cooking burnout days.
Servings 4
Calories 692kcal
Equipment
- Instant Pot
Ingredients
Rice
- 1.5 cups white jasmine rice rinsed well
- 2 cups water
- 1.5 medium limes, juiced
- 3 tablespoons chopped cilantro
- ½ teaspoon salt
- ½ teaspoon garlic powder
Shrimp and Veggies
- 14 oz bag frozen bell peppers and onions fire roasted if you can find them
- 1 pound frozen shrimp peeled and deveined - defrosted
- 1 package fajita seasoning or taco seasoning about 2 tablespoons
- ½ teaspoon salt
- ½ teaspoon garlic powder
Beans
- 1 can Siete Charro Beans (15.5 oz can)
- 15 oz can black beans drained and rinsed
Toppings
- Guacamole
- Salsa or pico de gallo
Instructions
- Start by making the rice. Rinse it well. Add rinsed rice and water to instant pot and cook 3 minutes high pressure.1.5 cups white jasmine rice, 2 cups water
- While rice is cooking, preheat large skillet over medium heat. When hot, spray with avocado oil and add frozen veggies. Cook 5-6 minutes, stirring occasionally.14 oz bag frozen bell peppers and onions
- While veggies are heating through, add Charro beans and drained and rinsed black beans to a pot with a lid. Cook over medium low heat, covered until warmed through.1 can Siete Charro Beans, 15 oz can black beans
- After the veggies are heated through and the water is starting to cook off of them, move the veggies to the outer edge of the pan and add the defrosted shrimp (be sure to drain off any liquid that comes off the shrimp when defrosting, that is not good). Cook shrimp 2 minutes. Flip shrimp and add the salt, garlic powder and fajita seasoning to the shrimp and veggies. Stir well and cook 2-3 minutes.1 pound frozen shrimp, 1 package fajita seasoning or taco seasoning, ½ teaspoon salt, ½ teaspoon garlic powder
- After the rice is done cooking, manually release the pressure (carefully). Remove the lid and add the lime juice, chopped cilantro, salt and garlic powder. Stir well.1.5 medium limes, juiced, 3 tablespoons chopped cilantro, ½ teaspoon salt, ½ teaspoon garlic powder
- Assemble the bowls - add cilantro lime rice, charro beans, fajita shrimp and veggies, guacamole, salsa and any other toppings and enjoy.Guacamole, Salsa or pico de gallo
Notes
- Don’t overcook the shrimp - Shrimp cook fast. Add them to the hot skillet and cook for about 2 minutes, flip, coat with seasoning, then stir in the veggies and cook 1–2 more minutes. The heat from the peppers and onions will continue to cook them gently. Overcooked shrimp become tough and rubbery, so pull them off the heat as soon as they’re opaque.
- Use good-quality peeled and deveined shrimp - The pink Argentinian shrimp from Aldi are my favorite here, budget friendly, peeled, deveined and always cook up tender. Any peeled, deveined shrimp works, just choose something that keeps prep minimal.
- Drain the defrosting liquid - When shrimp defrost, they release a lot of liquid. Make sure you drain that completely before cooking. Adding it to the skillet dilutes the seasoning and sauce and can make the dish watery (and just… not great).
- No charro beans? Season your own. - If you don’t have charro beans, warm up a can of black beans with lime juice, salt, garlic powder and a pinch of cumin. It gives the beans a quick flavor boost without extra work.
- Store leftovers in a well sealed container in the fridge for up to 3 days. Wait to add guacamole and salsa until after reheating.
Nutrition
Calories: 692kcal | Carbohydrates: 116g | Protein: 45g | Fat: 9g | Fiber: 23g | Sugar: 4g
