Shrimp Fajita Bowls – A quick and easy spin on one of our favorites.
Build this flavorful filling into bowls with rice, polenta, or salad greens!
We’ve got access to hole-in-the-wall taco and burrito places, a wide variety of handmade tamales, authentic Mexican cuisine, and very American-ized Mexican food. One of my favorites will always be fajitas. I love sizzling pans of goodness approaching the table with fresh, steaming corn tortillas and plenty of salsa choices.
These shrimp fajitas bowls are one of our latest incarnations. A quick chili and lime spice blend on the shrimp flavors the whole dish, and the peppers and onions add color, flavor, and a little smokiness.
While corn tortillas are delicious (and gluten free), we like to change things up every once in a while, and serving the fajita mixture on a bed of polenta feels just a little more cozy and filling. If we’re having a grain-free dinner, we just build an amazing salad bowl over lettuce, with plenty of guacamole, salsa, or tomatillo ranch.
It’s colorful, flavorful, and an easy weeknight meal. We love it!
Notes on the recipe:
Choose your base! I used polenta for these photos, but we just as often make this and put it over salad greens for a paleo meal, or stick with our other gluten free faves–corn tortillas, or some Magic Green Rice and beans–make a bowl out of it.
Use the right pan. I highly recommend a cast-iron pan for this job. It’s so good at radiating that heat well and can help you get a good char. If I use my cast iron pan, I wait to add the lime juice until I’ve transferred the shrimp, onions, and peppers to a serving bowl so I don’t have to re-season the pan (acidic foods can strip away the nonstick “seasoning”).
Switch it up! You can use chicken, steak, shrimp, or even sliced portobello mushrooms in these fajitas. Feel free to pick your favorite!
You might also like…
- Our Favorite Fresh Salsa
- My Ultimate Guide to Guacamole
- Tomatillo Ranch
- Magic Green Rice
- Slow Cooker Beef Tamale Bowls
- 1 lb. raw shrimp, peeled, de-veined, and tails removed
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp chipotle chili powder (or more, if you like it hot!)
- zest and juice of 1 lime
- salt, to taste
- 2–3 bell peppers, thinly sliced
- 1 onion, thinly sliced
- oil for your cooking pan (I like avocado oil or olive oil)
- polenta, rice, corn tortillas, or salad greens
- fresh cilantro
- lime wedges
- salsa, guacamole
- In a medium bowl, stir together shrimp, chili powder, cumin, garlic powder, onion powder, chipotle chili powder, lime zest, and salt. Stir to coat well. Let mixture rest for 5 minutes or so, while you slice the peppers and onions.
- Heat a skillet over medium heat. Add a drizzle of oil to your pan. Working in batches so you don’t overcrowd the pan, add a few shrimp to the pan.
- Cook 2-3 minutes per side, or until cooked through and the shrimp has a tiny bit of char. Remove to a plate or bowl, and repeat with remaining shrimp, adding more oil to the pan as necessary.
- When all the shrimp are cooked, add peppers and onions to the pan. As they cook, you should be able to easily scrape up any browned bits from the pan, which will add flavor to the dish. If you need a little help with this, you can add 1 Tbsp of water to the pan, which will help anything stuck to lift off.
- Cook peppers and onions 4-5 minutes, stirring regularly, or until they’re crisp-tender and coated with browned bits. Add shrimp and stir to toss. Squeeze lime juice over all and serve immediately.
- Serve over rice, polenta, or salad greens!