Chili Lime Shrimp Fajita Bowl
This Chili Lime Shrimp Fajita Bowl is easy, quick and super tasty. It's absolutely perfect for a delicious lunch or easy weeknight dinner!
Ingredients
- 2 cups cooked white or brown rice
- 1 red pepper sliced thin*
- 1 small onion sliced thin
- 1 can black beans
- 1 can corn, drained or use frozen corn, thawed
- 2 teaspoons olive oil
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
- Juice from 1 lime
- 1 lb. shrimp peeled and deveined
- 2 tablespoons sliced green onions
- Additional optional ingredients: shredded cheese sour cream, avocado, salsa, guacamole
Instructions
- Cook rice according to package instructions. To save time, use some type of microwavable rice packet or container. I like Minute Rice Ready to Serve or Seeds of Change brand.
- Roast pepper, onion and corn on a baking sheet at 400 degrees F. for about 20 mins.
- Cook black beans in small pot, over the stove, over low heat.
- Meanwhile, heat 2 teaspoons olive oil in a large skillet, over medium-high heat. Add garlic to pan; saute 30 seconds. Add salt, chili powder and shrimp to pan; saute 2 mins. Squeeze lime over cooking shrimp. Add green onions and flip shrimp; saute another 2 mins and until shrimp are done. Once cooked; remove shrimp from hot pan so as not to overcook.
- Assemble bowl with all of your favorites and an extra squeeze of lime juice and enjoy immediately.
Notes
- I like using frozen fajita veggie mix when I'm really short on time.
- This recipe can easily be scaled back to serve one or two.
- Use cauliflower rice if you are watching your carbs.
Nutrition
Calories: 326kcal | Carbohydrates: 65g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 153mg | Potassium: 606mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1278IU | Vitamin C: 50mg | Calcium: 43mg | Iron: 2mg