This Chili Lime Shrimp Fajita Bowl is easy, quick and super tasty. It’s absolutely perfect for a delicious lunch or easy weeknight dinner!
Today I am sharing one of my go-to easy recipes when I’m crunched for time. These chili lime shrimp fajita bowls are hearty, flavorful and healthy, all while being delicious and family friendly! These are so easy and customizable too, so if you have kids with certain tastes, you can swap out any of the ingredients. My son was head-over-heels for the shrimp. It’s not spicy, but has a wonderful smoky-tangy flavor.
I use precooked brown or multigrain rice, frozen fajita veggies and corn to make this recipe an even quicker one. 
The shrimp cooks up in a flash and I’m always adding it to my salads or rice bowls. You could also use shredded rotisserie chicken, grilled steak or even just make it all veggies if you want!
Whether you’re trying to fit something a little healthier into your diet or just needing a crazy delicious dinner or lunch that’s ready in a flash, you’re going to want to try these bowls out! They are…
Savory
Protein & fiber- packed
Healthy
Satisfying
Flavorful
Easy
SO delicious
This is the perfect meal when you’re craving something easy to throw together, but with some serious staying power.
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Shrimp Chili and Lime Fajita Bowl
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore, Gluten-Free
Description
A vibrant bowl packed with flavor! Quick, healthy, and perfect for a weeknight meal.
Ingredients
- 2 cups (473 ml) cooked white or brown rice
- 1 red pepper (sliced thin*)
- 1 small onion (sliced thin)
- 1 can black beans
- 1 can or bag frozen corn (drained and/or thawed)
- 2 teaspoons olive oil
- 2 cloves garlic (minced)
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
- 1 lime's juice
- 1 lbs (454 g) shrimp (peeled and deveined)
- 2 tablespoons sliced green onions
- shredded cheese
- sour cream
- avocado
- salsa
- guacamole
Instructions
- Cook rice according to package instructions.
- Roast pepper, onion, and corn on a baking sheet at 400°F (204°C) for about 20 minutes.
- Cook black beans in a small pot over low heat.
- Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds. Add salt, chili powder, and shrimp; sauté for 2 minutes. Add green onions, flip the shrimp, and sauté for another 2 minutes, or until the shrimp are cooked. Remove shrimp from the pan.
- Assemble bowl with all ingredients and enjoy immediately.
Notes
- For extra flavor, marinate the shrimp in lime juice and chili powder for 15 minutes before cooking.
- If you don’t have fresh green onions, you can substitute 1 tablespoon of dried chives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 8
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
Can I use fresh shrimp instead of precooked shrimp for the Chili Lime Fajita Bowl?
Yes, you can use fresh shrimp, but you’ll need to cook them until they are pink and opaque, which usually takes about 2-3 minutes per side.
What type of rice works best in the Shrimp Chili Lime Fajita Bowl?
Precooked brown or multigrain rice is ideal for this recipe, as it saves time and adds a nutty flavor to the bowl.
Can I substitute the frozen fajita veggies with fresh vegetables?
Absolutely! You can use fresh bell peppers and onions instead; just sauté them until they’re tender before adding the shrimp.
