Let’s talk about shrimp for a second. There is so much you can do with shrimp. However, one of the best things you can do with shrimp is to make them into easy Shrimp Fajita Bowls. Your family will be shouting from the rooftops because they will be in love with tonight’s dinner.
Shrimp Fajita Bowls:
One thing’s for sure, there will be no leftovers when you make this. Everyone in the house is going to eat well and they’re going to be full. I have to say, these Shrimp Fajita Bowls because will be the talk of the house and will certainly wow your friends and guests. All of the ingredients and flavors just melt together. There is truly no going wrong with this dish! Enjoy these Shrimp Fajita Bowls and have them often.
You don’t have to save this savory dish for dinner only, you can cook it up anytime you are in the mood. They are great for meal prepping as well. I love making extra to eat the next day. They actually also taste yummy cold the next day. Just add the avocados when you are ready to enjoy this meal.
When you make this recipe and you like that please tag me on Instagram using my hashtag #healthyfitnessmeals. I would love it if you shared your remakes with me.
Here are a few other recipes you may want to try soon:
If you would like to swap the cauliflower rice for quinoa that’s totally fine. Occasionally, I love making cauliflower rice when I am cutting down on carbs. We all tend to do this sometimes!
By the way, I have another crazy yummy recipe made with cauliflower. Check it out here.
How to make this Shrimp Fajita Bowls:
Shrimp Fajita Bowls
- 1 Large head of cauliflower cut into 2 inch pieces
- The juice of 1 lime
- 1/4 cup Finely chopped cilantro plus more for garnish
- Salt and pepper to taste
- 1 tablespoon Olive oil divided use
- 1/2 cup Thinly sliced red onion
- 1 1/2 Cups Thinly sliced red or yellow bell peppers
- 2 teaspoons Chili powder
- 1 pound Shrimp peeled and deveined
- 1 15 ounce Can of black beans drained and rinsed
- 1 Avocado thinly sliced
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 are 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.