Name: Shrimp Chili and Lime Fajita Bowl
Ingredients: 2 cups cooked white or brown rice; 1 red pepper (sliced thin*); 1 small onion (sliced thin); 1 can of black beans; 1 can or bag frozen corn (drained and/or thawed); 2 teaspoons olive oil; 2 cloves garlic (minced); ¼ teaspoon salt; ¼ teaspoon chili powder; Juice from 1 lime; 1 lb. shrimp (peeled and deveined); 2 tablespoons sliced green onions; Additional optional ingredients: shredded cheese (sour cream, avocado, salsa, guacamole)

Ingredients

Scale

2 cups cooked white or brown rice
1 red pepper (sliced thin*)
1 small onion (sliced thin)
1 can of black beans
1 can or bag frozen corn (drained and/or thawed)
2 teaspoons olive oil
2 cloves garlic (minced)
¼ teaspoon salt
¼ teaspoon chili powder
Juice from 1 lime
1 lb. shrimp (peeled and deveined)
2 tablespoons sliced green onions
Additional optional ingredients: shredded cheese (sour cream, avocado, salsa, guacamole)

Cook Mode Prevent your screen from going dark

Instructions

Cook rice according to package instructions. To save time, use some type of microwavable rice packet or container. I like Minute Rice Ready to Serve or Seeds of Change brand.
Roast pepper, onion and corn on a baking sheet at 400 degrees F. for about 20 mins.
Cook black beans in small pot, over the stove, over low heat.
Meanwhile, heat 2 teaspoons olive oil in a large skillet, over medium-high heat. Add garlic to pan; saute 30 seconds. Add salt, chili powder and shrimp to pan; saute 2 mins. Add green onions and flip shrimp; saute another 2 mins and until shrimp are done. Once cooked; remove shrimp from hot pan so as not to overcook.
Assemble bowl with all of your favorites and enjoy immediately.

Notes

*I like using frozen fajita veggie mix when I’m really short on time.
**This recipe can easily be scaled back to serve one or two.

Category: Main