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This Shrimp Fajita Bowl is so filling, easy to make, and made with cilantro lime cauliflower rice instead of rice for a low carb option. Loaded with shrimp and the perfect for meal prepping. They are a great option for a quick lunch or dinner.
A Fajita bowl is such a great way to enjoy a burrito without having to load up on carbs. Think about what’s in a burrito. The tortilla and the rice that goes into a burrito or fajita wrap will spike up the number of carbs! This is why we are showing you how to eliminate at least half the number of carbs and make a fajita bowl instead. Also, using Cauliflower rice is a better option in place of the rice and you will still get the same great taste.
Looking for more shrimp recipes? Why not also try my Grilled Pineapple Shrimp Skewers with Coconut Dip and my Shrimp Avocado Salad!
Why you’ll love this shrimp fajita bowl
- Succulent shrimp. Seasoned with some chili powder and pan-seared to juicy perfection!
- Low carb fajitas. Protein-packed shrimp on a bed of herby cauliflower rice, packed with beans and creamy avocado, this is a delicious and well-balanced meal.
- An easy meal. Perfect for meal prep, these easy fajita bowls come together in around 25 mins.
ingredients you’ll need
- Shrimp
- Cauliflower
- Lime
- Cilantro
- Olive Oil
- Veggies – onion, bell peppers
- Avocado
- Black Beans
- Seasoning – chili powder, salt & pepper
How to make a Shrimp Fajita Bowl
- Make the cauliflower rice – First, pulse the cauliflower in a food processor until it’s a rice consistency. Cook the cauliflower rice in a pan with some oil for 4-6 mins then season and set aside.
- Cook the shrimp fajita mix – Next, in a large pan with olive oil cook the veggies until softened, then cook the seasoned shrimp.
- Assemble the bowl – Then, divide the rice and shrimp fajita mix into bowls, top with beans, and avocado.
- Finally, serve and enjoy!
recipe notes and tips
- Cauliflower rice only needs a quick sauté. Riced cauliflower left on the heat too long will become soft and soggy.
- Don’t overcook the shrimp. Shrimp don’t need long to cook, once they turn opaque pink and form a ‘c’ shape they’re ready to go!
- You can leave the tails on the shrimp or take them off. The tails do act as a neat little handle though!
- Use peeled and deveined shrimp.
- Add some chili flakes for a kick of heat.
- Serve with a wedge of lime, for a zesty spritz.
- Sprinkle with some cilantro for a pop of freshness.
faq’s
can i use frozen shrimp?
You can but you have to defrost them first. You can let them thaw overnight in the fridge, or for faster thawing, take the shrimp out of their pack, put them in a bowl of cold water, let a trickle of cold water run into the bowl.
what can i add to this shrimp fajita bowl?
The great thing about this fajita bowl is it’s so versatile, you can add all kinds of other goodies! Here’s some ideas:
- Sliced jalapeno – deseed and remove ribs for a little less heat.
- Shredded cheddar or a Mexican blend.
- Crumbled cotija cheese
- Roasted sweet potatoes
- Salsa
- Guacamole
swaps
Here are a few substitutes for this shrimp fajita bowl recipe because often times we just want to switch things around.
Rice: Don’t want to make cauliflower rice, then swap with brown rice or quinoa.
Meat: Instead of shrimps, you may swap with chicken, steaks, or grilled white fish.
Beans: Use black or pinto beans. Don’t want to use beans? Add more grilled veggies.
Other easy recipes you might like
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Shrimp Fajita Bowls
Ingredients
- 1 Large Cauliflower, cut into 2-inch pieces
- 1 Lime, juiced
- 1/4 cup Finely chopped cilantro, plus more for garnish
- Salt and pepper to taste
- 1 tablespoon Olive oil, divided use
- 1/2 Cup Red onion, Thinly sliced
- 1 1/2 Cups Red or yellow bell peppers, Thinly sliced
- 2 teaspoons Chili powder
- 1 pound Shrimp, peeled and deveined
- 15 ounce Can of black beans, drained and rinsed ( 1 can )
- 1 Avocado, thinly sliced
Instructions
For the cauliflower rice:
- Place 2 cups of cauliflower in the food processor and pulse until it’s chopped to a rice consistency. Repeat the process until all of the cauliflower has been “riced”.
- Heat 2 teaspoons of olive oil in a large pan over high heat. Add the cauliflower and cook for 4-6 minutes or until softened and slightly browned. Season with salt and pepper to taste.
- Stir in the lime juice and cilantro. Divide the cauliflower rice between 4 bowls.
For the shrimp fajitas:
- Heat the remaining teaspoon of olive oil in a large pan over medium-high heat. Add the onions and peppers and cook for 4-6 minutes or until vegetables are softened. Season to taste with salt and pepper.
- Season the shrimp with the chili powder and add the shrimp to the pan. Cook for 3-4 minutes or until shrimps is pink and opaque.
- Divide the shrimp mixture between the 4 bowls; top each bowl with 1/4 of the black beans and avocado. Sprinkle with additional cilantro if desired and serve.
Notes
- Cauliflower rice only needs a quick sauté. Riced cauliflower left on the heat too long will become soft and soggy.
- Don’t overcook the shrimp. Shrimp don’t need long to cook, once they turn opaque pink and form a ‘c’ shape they’re ready to go!
- You can leave the tails on the shrimp or take them off. The tails do act as a neat little handle though!
- Use peeled and deveined shrimp.
- Add some chili flakes for a kick of heat.
- Serve with a wedge of lime, for a zesty spritz.
- Sprinkle with some cilantro for a pop of freshness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
