25 Minute Fajita Shrimp Rice Bowls:
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Colorful fajita shrimp rice bowls loaded with sautéed peppers, onions, corn, black beans, and fresh toppings. Mexican-inspired and vibrant, ready in 25 minutes. Perfect for any night of the week.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds raw shrimp, peeled and deveined
- 2 tablespoons fajita or taco seasoning
- kosher salt and black pepper
- 2 tablespoons salted butter
- 3 cloves garlic, chopped
- 1 tablespoon fresh thyme
- chili flakes
- 1 yellow onion, sliced
- 3 bell peppers, sliced, or 12 mini bell peppers
- 3-4 cups cooked rice
- 3 cups grilled corn kernels
- 2 cups black beans, warmed
- 1/2 cup crumbled cotija cheese
- avocado, green onion, and cilantro, for serving
- 1/3 cup extra virgin olive oil
- 1/3 cup salsa verde
- 1/4 cup lime juice
- 2 teaspoons spicy honey
- 1/3 cup cilantro, chopped
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1133mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1162mg
- Calcium
- 194mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1133MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.