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Shrimp Fajita Bowls

Shrimp and vegetable fajitas with black beans and avocado, all on top of cilantro lime cauliflower "rice"
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


  • 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


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.


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