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shrimp fajita bowls

Recipe: Shrimp Fajita Bowls

Shrimp Fajita Bowls

This recipe always feels like a special treat! Once you get the veggies chopped, it cooks up quickly.

Experiment with your favorite toppings - and also with the protein of your choice. Try chicken or tofu for variety.

If you don’t want to serve rice or quinoa, try cauliflower rice. To make: pulse cauliflower florets in a food processor with 1 Tbsp. of water, until it is the consistency of rice, and then steam.

Serves 4.

Ingredients:

Fajitas

  • ¾ tsp each: chili powder, garlic powder, cumin, paprika (or 1 Tbsp. of your favorite taco seasoning)

  • 2 Tbsp olive oil, divided

  • 4 medium bell peppers, cut into strips

  • 1 onion, sliced

  • 2 cups (200 grams) sliced mushrooms

  • 1 pound (450 grams) shrimp, peeled and deveined

  • 1 Tbsp lime juice

Shrimp Bowls

  • Fresh lettuce

  • Chopped tomatoes

  • Avocado slices

  • Lime slices

  • Optional - cooked brown rice, black beans, or quinoa

Directions:

  1. Combine spices in a small bowl and set aside.

  2. In a large skillet over medium heat, heat 1 Tbsp olive oil. Saute the onion for 6 - 8 minutes, until translucent. Add the peppers and continue sauteing for another 5 minutes, until softened.

  3. Sprinkle half of the spice blend over the vegetables in the skillet, stirring well to combine. Add the mushrooms and saute for another 3 - 4 minutes, until they start to soften.

  4. Move the veggies to the outside of the skillet, making a “well” in the middle for the shrimp. Add the olive oil, shrimp, and the remaining spice blend and saute for about 5 minutes, flipping the shrimpo halfway through so they cook on both sides.

  5. Remove from the heat.

  6. Assemble your bowls with your favorite fixings: Make a “bed” of lettuce and optional rice or beans, top with fajita mix, and add tomatoes, avocado slices and additional lime, if desired.


Recipe by: Dr. Saara Haapanen

Photo Credit: Canva from Fudio from Getty Images

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