These Shrimp Fajita Bowls are a tasty and easy dinner that your whole family will love! Served over a bed of cilantro-lime rice with peppers and onions, avocado and salsa.
Shrimp Fajita Bowls
We love Fajita nights! Chicken Fajitas are a staple in my home, it’s Tommy’s favorite dish to cook (the first dish he ever made me!). These shrimp fajita are a fun twist on the classic dish made all on one sheet pan. You can also serve them over cauliflower rice to keep it low-carb and keto-friendly.
Please welcome Heather who is guest posting for me today! Hi there, I’m Heather K. Jones. I’m a registered dietitian and the founder of Feel Better Eat Better, an online weight loss program for women who struggle with emotional eating, binge eating, overeating or body image issues—click HERE to sign up for my FREE weight loss workshop available right now!
Traditional fajitas are served with meat, seafood and veggies on a sizzling platter with a stack of warm tortillas and all the Mexican fixings—here, roasted seasoned shrimp, onions and peppers are piled on bed of cilantro-lime rice with avocado and a super-simple salsa. It’s everything you love about fajitas, in one easy-to-make bowl! This dish is my current go-to when time is tight—it’s healthy, delicious and ready in under 25 minutes. Enjoy!
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Shrimp Fajita Bowls
Ingredients
For the shrimp:
- 1 tablespoon olive oil
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Freshly ground black pepper, to taste
- 1 pound large peeled, deveined, tail-off shrimp
For the veggies:
- 2 medium red bell peppers, sliced
- 1 large red onion, sliced
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
For the rice:
- 3 cups cooked brown rice
- 2 tablespoons chopped cilantro
- ¼ teaspoon salt
- Juice of ½ lime
For the salsa and topping:
- 1 cup diced tomatoes
- 1/3 cup chopped white onion
- ¼ cup chopped cilantro
- Pinch kosher salt
- Freshly ground black pepper, to taste
- 1 small, 4-ounce Hass avocado, thinly sliced
Instructions
- Preheat oven to 400 degrees F.
For shrimp:
- In a large bowl, whisk together the shrimp ingredients from olive oil through pepper.
- Add the shrimp and toss to evenly coat.
- Set aside and allow to marinate while you make the veggies.
For veggies:
- Combine all veggie ingredients in a large bowl. Use your hands to toss and evenly coat veggies with oil and seasoning.
- Transfer to a sheet pan and roast 20 minutes, tossing halfway through.
- Meanwhile, prepare the rice and salsa. In a medium bowl, combine rice with cilantro, salt and lime juice.
- In small bowl, make the salsa by combining the tomatoes, onion, cilantro, salt and pepper.
- Remove veggies from oven and place marinated shrimp (leaving excess marinade in the bowl) evenly among the veggies.
- Return to the oven and roast 8 minutes.
- Place ¾ cup rice in each of 4 bowls. Evenly divide the shrimp, veggies, salsa and sliced avocado among each bowl and serve.
Last Step:
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Big hit! Better than I ever imagined. Husband loved. I will make again and again. Followed the recipe as written. Marinated the shrimp only a few minutes. Had some lime tortillas on the side. Great combo. Thank you!
So glad you enjoyed it!
Next time I will leave out the lime juice as it “cooked” the shrimp as I roasted the veggies. It gave the shrimp a funny texture that we didn’t love.
Just toss together veggies and oil salt and pepper on foil lined tray. Bake for 10 minutes, then broil for 5-10 minutes until showing a little char. Add shrimp and all marinade on top. Broil 5 more minutes. Yum.
We loved this! Thanks Gina!
Very flavorful!
Very flavorful and the serving size was very satisfying. Thank you 🙂
Healthy and oh so easy! This is perfect for busy weeknights
So Rast and delicious!
I did something wrong w my shrimp or I just bought a lower quality shrimp. The shrimp tasted chewy and no flavor. I marinaded for about 6 hours just as a do ahead prep, maybe that was the problem. The dish just didn’t turn out well. I always buy my shrimp at Whole Foods and this time I bought a less expensive brand. I do not know if that was the problem but I will not buy the less expensive grocery store brand again.
did you use raw shrimp or already cooked shrimp?
If you cooked them yourself, it was most likely due to over-cooking! Shrimp cook very quickly, which makes them easy to over-cook.
You “cooked” the shrimp the the citrus juice in the marinade (ceviche), then you cooked it again with the recipe.
Enjoyed this recipe, spices on shrimp very nice and easy to do in the oven. I did a different rice as wanted to try the latin yellow rice I had not made yet and it was very nice with this, and since it has tomatoes onions etc in it, I skipped the salsa part of this recipe. Made peppers and onions ahead of time and then had them ready to use. I just use a bit of olive oil spray and added broccoli too.
Very good, healthy recipe with a Mexican flair. Halved cherry tomatoes and put a little olive oil in with the salsa to help the flavors blend. Marinated the shrimp for several hours and used a colander to drain the excess marinade from the shrimp. Will make again!
Loved the recipe delicious and so very tasty will be making it again for sure
I have a bag of frozen cooked shrimp. Can I use that?
I used frozen cooked shrimp and marinated the thawed shrimp for several hours. I used a digital thermometer to make sure that the shrimp were no warmer than 140 degrees to ensure that they weren’t overcooked/tough. The frozen shrimp were very good.
This is so, so good! Restaurant quality
This recipe is delicious! The flavor is amazing. I made cilantro lime rice for the base and mixed everything together. My husband even said it was super flavorful and everything worked so well together.
I made this with bay scallops tonight. It was wonderful!
Omg!!! Gina, you have outdone yourself with this one and you are simply genius. It was incredibly delish! I had my serving, but definitely wanted more even though I was full. I added cilantro and lime to the salsa which gave it a little extra pop. Other than that, the recipe was followed to a tee. I will definitely be making this again.
This has become a regular in our home. So easy, so delicious. When I’m feeling a little lazy, I will skip the salsa and topping and just serve it with store-bought guacamole.
Simple, yet incredibly flavorful!
Loved this shrimp bowl! But…. it took a lot longer than 15 minutes to prep.
🤣 totally agree!
Made this tonight with my teenager. We substituted the brown rice with cauliflower rice and added the lime and seasoning. This was Delicious!!!
Will definitely make this again.
Thank you!!!!
This recipe was incredible! We couldn’t stop ourselves for getting second servings. I served it over quinoa to which I added lime and cilantro once cooked. Definitely making this again and again… Thank you so much for the amazing recipe!
Just made this for the first time tonight but used 1 lb of chicken breast instead of shrimp. It was delicious! Husband and small kids both loved it so much, there isn’t a drop of food left. Will definitely make again!
Absolutely delicious. I used my air fryer to cook the veggies and the shrimp, separately, but otherwise followed the recipe.
Awesome! Have made this multiple times…
I absolutely love so many of your recipes. I have a few of your cookbooks. I always am checking the cookbooks to see if they are in there before I spend paper and Ink to print them out. Is there a notation on the recipe if its in a certain cookbook? I follow some of your recommendations from your meal planner every week . Just wondering if there is an easier way to figure out if the recipe is already in one of your cookbooks.
Are there really more blue points than green?
It must be reversed. Blue points are never higher than green
My understanding is that green has the least amount of zero point foods, then blue with medium, and purple has the most. So blue should never have more points than green. I see this once in awhile on her recipes where it’s swapped and I just make a mental note. I so appreciate that she always tries so hard to give all three point values on her recipes! Especially updating all the recipes that came out before the plans changed. This must be a huge undertaking!
I will double check
I love this recipe! One of my favorites! If I don’t use rice is mit 3pts? Thank you for all your great recipes!!!
This recipe was fantastic!!! The only substitution I made was substituting cauliflower rice for regular rice as we are on Whole 30, which this recipe fit to a tee! So many flavors! Thank you so much for posting!!! Can’t wait to make it again!
Thank you for this awesome recipe! I ended up not having enough shrimp in my freezer so I substituted salmon and it was fabulous! My picky husband even loved the dish. His first comment was “where did you pick-up this rice?!” I was proud to say I made it lol. I will definitely work this into our dinner rotation.
The “Feel Better, Eat Better” link is not working. 🙁
I have made this twice for company, and it’s a winner. I cook the veggies ahead and rice ahead of time. Then I can have fun socializing and only go back in the kitchen to cook the shrimp. I serve the veggies at room temp and microwave the rice. So delish and my guest have no idea it’s healthy and skinny. The flavor of the marinade on the shrimp is just perfect.
Sooo delicious! Made this tonight and it was a hit! Next time I’m plan to add black beans.
These were great and so easy! The marinade on the shrimp is extra good.
I really like this recipe as others have said! One thing- please adjust the cook time, it reads 10 minutes but you roast the veggies for 20 and then the shrimp for 8 so it should be 30 minutes, not 10.
This was phenomenal!! Since 8 points is a bit steep for me, I made the following modifications: served over Gina’s cilantro lime cauliflower rice, used no oil for the shrimp, and used 2tsp for the veggies instead of 1 tbsp. I also added a bit of lime to the salsa for extra flavor. Baked on 2 sheets instead of one. Result : an amazing and filling meal for 3 freestyle (smart) points. This is definitely going to be a regular. Yum!
Husband said can’t get something this good at our favorite restaurant. So fresh tasting and easy, loved it, Added some black beans, (just a few) kept some low carb with Miracle rice instead of rice and could use cali rice of course. Wonderful, can’t wait to do again.
Great recipe. We only put 1/2 cup of rice per serving and it was plenty, lowering the FreeStyle points by one point. This could also be made lower by substituting riced cauliflower for the rice. The flavor was awesome! We added some rinsed, canned black beans as well.
This is the best dinner I’ve made in quite awhile, not using the instant pot! YUM! I used cauliflower rice and made my own salsa with a jalapeno pepper. I will have to make a note, not to overdo the olive oil, as I think I did. The veggies were a little more on the sauteed side, due to me not measuring! My fault. It was still yummy! This is a keeper! Thank you!
I just said the same thing!!! Loved it!
I have made so many of your recipes. They never disappoint. This is now my favorite recipe of yours!!!!
Thanks Nicole!
Gina, your recipes make WW so much fun. I rely on your recipes entirely when planning my meals. This one is my new favorite, so tasty and delicious. Thank you!
Made this tonight and added broccoli to the veggies. This is a New favorite in our house!!!
This was so good I made more for meal prep. Would this be ok to freeze?
Sure, as long as it is in an airtight container or bag.
This looks delicious! Do you have the portion container counts for this recipe?
Serving sizes and nutritional info is located just under the recipe directions.
Fantastic!!
When I key in the Nutritional numbers you supplied I get 12 Freestyle smart points but you say it’s 8 smart points. I’m so confused, did you not count the rice or something?
Hi Lyndall- are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
This was excellent! I really worried it was too much seasoning for a measly little 1lb pile of shrimp, but it was perfect. I large diced the onions and peppers into bite sized chunks so that we didn’t have to cut as we ate. Since the pieces were smaller, I did 8 minutes for the veggies, then added the shrimp for 8 more. Perfect!
Major yum factor! So delicious!! Loved the small amount of prep too.
Use Raw Shrimp? Or, precooked?
always raw unless it says cooked.
I made this last week. I really enjoyed it, but my husband didn’t love it because of the soft textures of the shrimp, avocado, onions and peppers. He kept asking if I cooked the shrimp all the way, which I did, but he just has texture issues, I guess! lol
So good!!! Adding this to my list of favorites!
I think I am missing something..do you use precooked shrimp or does the marinade “cook” the raw shrimp. I did not see anywhere in the recipe about cooking the shrip..I would like to make this asap. Thanks!
Hi Deborah! Step 5- Remove veggies from oven and place marinated shrimp (leaving excess marinade in the bowl) evenly among the veggies- Step 6- Return to the oven and roast 8 minutes. 🙂
This recipe is awesome. I love fajitas, and I’ve made them in tons of ways, but never with shrimp. This was super quick to make, and the taste was just perfect. Thanks for the recipe. Love your site.
This was such a super easy, quick, and non-messy way to enjoy fajitas! The spice mix was perfection and the veggies were delicious. I subbed thinly sliced chicken for the shrimp and it came out amazingly.
So happy to hear!
Did you adjust the cooking time?
I made this last night, and it was amazing!!
Excellent flavors. My family loved it.
DELICIOUS! Served this over cauliflower rice!
I did not see in the recipe how many shrimps you need .
1 pound large shrimp.
I made this last night, added cauliflower and broccoli to the veggie mix and jasmine rice. So quick, easy and delicious. The shrimp was cooked to perfection. This is a keeper.
If I use riced cauliflower instead of the rice, will that shave off like 5 points?
Hi Nicole – yes, 3/4 cup brown rice has 5 points.