Shrimp Fajita Bowls

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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.

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!

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.

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!

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.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.

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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.
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4.97 from 27 votes
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Shrimp Fajita Bowls

9
10
4
SP
431 Cals 26 Protein 51 Carbs 13.5 Fats
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: Mexican
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.

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.

Nutrition

Serving: 1bowl, Calories: 431kcal, Carbohydrates: 51g, Protein: 26g, Fat: 13.5g, Saturated Fat: 2g, Cholesterol: 136mg, Sodium: 690mg, Fiber: 8g, Sugar: 6g
Blue Smart Points: 9
Green Smart Points: 10
Purple Smart Points: 4
Points +: 11
Keywords: sheet pan shrimp fajitas, shrimp fajita bowls, shrimp fajita recipe, shrimp fajitas, shrimp fajitas recipe

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54 comments

  1. 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!!!!

  2. 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!

  3. 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!

  4. Absolutely delicious. I used my air fryer to cook the veggies and the shrimp, separately, but otherwise followed the recipe. 

  5. Awesome! Have made this multiple times…

  6. 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.

  7. 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!

  8. I love this recipe! One of my favorites! If I don’t use rice is mit 3pts? Thank you for all your great recipes!!!

  9. 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!

  10. 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. 

  11. The “Feel Better, Eat Better” link is not working. 🙁

  12. 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.

  13. Sooo delicious! Made this tonight and it was a hit! Next time I’m plan to add black beans. 

  14. These were great and so easy! The marinade on the shrimp is extra good.

  15. 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.

  16. 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!

  17. 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.

  18. 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.

  19. 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!

  20. I have made so many of your recipes. They never disappoint. This is now my favorite recipe of yours!!!!

  21. 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!

  22. Made this tonight and added broccoli to the veggies. This is a  New favorite in our house!!! 

  23. This was so good I made more for meal prep. Would this be ok to freeze?

  24. This looks delicious! Do you have the portion container counts for this recipe?

  25. Fantastic!!

  26. 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.

  27. 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! 

  28. Major yum factor! So delicious!! Loved the small amount of prep too.

  29. Use Raw Shrimp? Or, precooked?

  30. 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

  31. So good!!! Adding this to my list of favorites!

  32. 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. 🙂

  33. 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.

  34. 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.

  35. I made this last night, and it was amazing!!

  36. Excellent flavors.  My family loved it. 

  37. DELICIOUS! Served this over cauliflower rice!

  38. I did not see in the recipe how many shrimps you need .

  39. 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.

  40. If I use riced cauliflower instead of the rice, will that shave off like 5 points?