These Shrimp Fajita Bowls are a flavorful, weeknight-friendly dinner the whole family will enjoy. Juicy, seasoned shrimp are roasted alongside sweet peppers and red onion, then served over cilantro-lime brown rice and finished with fresh salsa and sliced avocado. This one-pan approach keeps cleanup simple and delivers everything you love about fajitas in an easy, balanced bowl. The recipe is ready in about 25 minutes, is adaptable for low-carb diets (serve over cauliflower rice), and makes a satisfying meal any night of the week.
Shrimp Fajita Bowls
We love fajita night at home. This shrimp version is a bright, quick twist on the classic: shrimp marinated in lime and spices, roasted with peppers and onions, and arranged over herb-scented rice. It’s a great weeknight option because it comes together fast, uses wholesome ingredients, and can be customized—add extra veggies, use cauliflower rice for fewer carbs, or swap the rice for quinoa. Below you’ll find the ingredient list, simple step-by-step instructions, prep and cook times, serving information, and nutrition details to help you plan your meal.
Guest contributor Heather K. Jones, a registered dietitian and founder of a nutrition and behavior-based weight loss program for women, shares this recipe. Heather focuses on practical, healthy meals that support sustainable habits—this shrimp fajita bowl fits that approach: balanced, flavorful, and easy to prepare.
Why this recipe works
The combination of lime, chili powder, cumin and smoked paprika gives the shrimp and vegetables a bright, smoky-sweet flavor without complicated prep. Roasting concentrates the natural sweetness of the peppers and softens the onion, while a quick cilantro-lime rice ties everything together. The fresh tomato-onion-cilantro salsa adds acidity and texture, and slices of avocado finish the bowls with creaminess and healthy fat.
Variations and tips
- Low-carb: Substitute cauliflower rice for the brown rice and reduce total carbs dramatically.
- Spicy: Add a pinch of cayenne or a dash of hot sauce to the shrimp marinade.
- Meal prep: Roast shrimp and veggies ahead, store separately from rice and avocado, and assemble just before serving.
- Make it vegetarian: Replace shrimp with roasted tofu or chickpeas and follow the same seasoning and roasting steps.
More Shrimp Recipes You May Like:
- Shrimp Scampi with Broccoli Orzo
- Air Fryer Cajun Shrimp
- Baked Shrimp Taquitos
- Honey Garlic Shrimp
- Aloha Teriyaki Shrimp Burgers
Shrimp Fajita Bowls — Recipe Details
Prep: 15 mins Cook: 10 mins Total: 25 mins
Yield: 4 servings Serving size: 1 bowl
Calories (per bowl): 431
Ingredients
For the shrimp
- 1 tablespoon olive oil
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Freshly ground black pepper, to taste
- 1 pound large peeled, deveined shrimp (tail-off)
For the veggies
- 2 medium red bell peppers, sliced
- 1 large red onion, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
For the rice
- 3 cups cooked brown rice
- 2 tablespoons chopped cilantro
- 1/4 teaspoon salt
- Juice of 1/2 lime
For the salsa and toppings
- 1 cup diced tomatoes
- 1/3 cup chopped white onion
- 1/4 cup chopped cilantro
- Pinch of kosher salt
- Freshly ground black pepper, to taste
- 1 small (4-ounce) Hass avocado, thinly sliced
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, whisk together the olive oil, lime juice, chili powder, cumin, oregano, smoked paprika, kosher salt, garlic powder, onion powder and pepper. Add the shrimp and toss to coat. Set aside to marinate while you prepare the vegetables.
- In a second large bowl, combine the sliced bell peppers, sliced red onion, 1 tablespoon olive oil, 1/2 teaspoon kosher salt and freshly ground pepper. Toss with your hands or a spoon to evenly coat.
- Spread the vegetables on a sheet pan and roast for 20 minutes, tossing once halfway through so they roast evenly.
- While the vegetables roast, prepare the rice and salsa. In a medium bowl, mix the cooked brown rice with chopped cilantro, 1/4 teaspoon salt and the juice of 1/2 lime; set aside and keep warm.
- In a small bowl, make the fresh salsa by combining the diced tomatoes, chopped white onion, 1/4 cup cilantro, a pinch of salt and freshly ground black pepper; adjust seasoning to taste.
- After the vegetables have roasted 20 minutes, remove the sheet pan from the oven. Arrange the marinated shrimp among the vegetables (discard any excess marinade left in the bowl) and return the pan to the oven. Roast an additional 8 minutes, until the shrimp are opaque and cooked through.
- To serve, place about 3/4 cup of cilantro-lime rice in each of four bowls. Evenly divide the roasted shrimp and veggies among the bowls, spoon the fresh salsa over the top, and finish with sliced avocado. Serve immediately.
Nutrition (per serving)
Calories: 431 kcal • Carbohydrates: 51 g • Protein: 26 g • Fat: 13.5 g • Saturated Fat: 2 g • Cholesterol: 136 mg • Sodium: 690 mg • Fiber: 8 g • Sugar: 6 g
Final note
If you try this recipe, consider leaving a rating or a comment with any tweaks you made. Small adjustments—more lime, extra cilantro, or spicier seasoning—make this dish your own. This shrimp fajita bowl is a quick, nutritious, and flavorful weeknight dinner that scales well for families or meal prep.