Serves 8
40 min
Shrimp Chili and Lime Fajita Bowl
Recipe GLPRf9a13dfe9cc50a
A vibrant, colorful bowl featuring seasoned shrimp, roasted peppers and onions, black beans, and corn served over fluffy rice with a bright lime accent. This pescatarian-friendly dish is quick to prepare, naturally gluten-free, and packed with protein and fiber for a satisfying, nutritious meal.
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Ingredients
2 cups cooked white or brown rice
1 red pepper, sliced thin
1 small onion, sliced thin
1 can black beans, drained and rinsed
1 cup corn, fresh, frozen, or canned and drained
2 teaspoons olive oil
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon chili powder
1 Juice from 1 lime
1 pound shrimp, peeled and deveined
2 tablespoons sliced green onions
Directions
Prepare the rice according to package directions and set aside.
Preheat your oven to 400°F (204°C). Spread the sliced red pepper, thin-sliced onion, and corn on a baking sheet. Roast for approximately 20 minutes until the vegetables are tender and lightly charred at the edges.
While the vegetables roast, warm the black beans in a small pot over low heat, stirring occasionally, until heated through. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the salt and chili powder to the skillet, then add the peeled and deveined shrimp. Sauté for 2 minutes, stirring gently.
Stir in the sliced green onions and flip the shrimp. Continue cooking for another 2 minutes until the shrimp are opaque and have reached an internal temperature of 145°F. Remove from heat.
Divide the cooked rice evenly among serving bowls. Top each bowl with the roasted pepper and onion mixture, warmed black beans, and a portion of the seasoned shrimp. Drizzle with fresh lime juice and serve immediately.
