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Shrimp Chili and Lime Fajita Bowl

Kim Lee
Course Main


  • 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 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.


  • *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.