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Shrimp Fajita Bowls

Shrimp and vegetable fajitas with black beans and avocado, all on top of cilantro lime cauliflower "rice"
Prep Time10 minutes
Cook Time16 minutes
0 minutes
Total Time26 minutes
Course: Main Course, Side Dish
Cuisine: Mexican
Servings: 4 servings
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.

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

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