30-minute dinner
30-Minute Shrimp Fajita Rice Bowls
Chili-lime shrimp, sautéed peppers, black beans, and rice make colorful 30-minute bowls with an estimated 41 grams of protein per serving.
- Total time
- 30 min
- Serves
- 4
- Est. protein
- 41g
Why this one is weeknight-friendly
Shrimp cooks in minutes, and microwave rice keeps the bowl assembly quick. Black beans add more protein and fiber without another pan.
A few helpful tips
Pat shrimp dry so it sears instead of steaming. Cook in batches if the skillet is crowded.
Easy swaps
Use quinoa instead of rice or add sliced zucchini with the peppers. Parsley can replace cilantro.
Save the leftovers
Refrigerate for up to 3–4 days. Reheat seafood and rice to 165°F.
The recipe
30-Minute Shrimp Fajita Rice Bowls
Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt, divided
- 2 tablespoons olive oil, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small yellow onion, sliced
- 1 (15-ounce) can black beans, drained and rinsed
- 2 (8.8-ounce) pouches microwave brown rice
- 1 lime, cut into wedges
- 1/4 cup chopped cilantro
Contains: Shellfish
Instructions
- Pat the shrimp dry and toss with chili powder, cumin, 1/2 teaspoon salt, and 1 tablespoon olive oil.
- Heat the remaining olive oil in a large skillet over medium-high heat. Add the bell peppers, onion, and remaining salt. Cook until crisp-tender, about 5–6 minutes. Transfer to a plate.
- Add the shrimp to the skillet in a single layer. Cook for 2–3 minutes per side, until opaque and the thickest shrimp reaches 145°F. Return the vegetables and add the black beans, stirring until hot.
- Heat the rice according to package directions. Divide among four bowls and top with the shrimp mixture, lime wedges, and cilantro.
Food safety: Cook shrimp to 145°F and keep raw shrimp and utensils away from ready-to-eat ingredients.
Nutrition values are estimates and may vary by ingredients and serving size. Protein data source.