Shrimp Fajita Bowls

By Rena |

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.

shrimp fajita recipe

Fajita bowls are 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. Using Cauliflower rice is a better option in place of the rice and you will still get the same great taste.

How to make Shrimp Fajita Bowl

There are 3 parts to making a fajita bowl. Preparing the cauliflower rice, cooking the meat, whether you are using shrimp, chicken, or steaks, and setting up the bowl.

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 shrimp 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.

Shrimp Fajita Bowls

We want to hear from you. Leave your feedback in the comments below and don’t forget to pin and share this recipe if you loved it.

Here are a few other recipes you may want to try soon:

easy fajita recipe

Substitutes you can make for this Fajita Bowl

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.

Shrimp Fajita Bowls recipe

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Shrimp Fajita Bowls

Shrimp and vegetable fajitas with black beans and avocado, all on top of cilantro lime cauliflower "rice"
0 from 0 votes
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 16 minutes
0 minutes
Total Time: 26 minutes
Servings: 4
Calories: 710kcal
Author: Rena

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.

Nutrition

Calories: 710kcal | Carbohydrates: 49g | Protein: 102g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 1293mg | Sodium: 4080mg | Potassium: 1458mg | Fiber: 20g | Sugar: 8g | Vitamin A: 2187IU | Vitamin C: 184mg | Calcium: 554mg | Iron: 12mg
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Shrimp Fajita Bowls

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