Shrimp Fajita Bowls with Cilantro-Lime Rice

Shrimp Fajita Bowls with Cilantro-Lime Rice is the perfect dinner for any party gathering! The dish is packed with flavorful shrimp, rice, and veggies, and is sure to be a hit with your guests. Plus, it's easy to make ahead of time, so you can enjoy the party without having to worry about dinner.

Simply cook the rice and shrimp, then assemble the bowls with your favorite toppings. Your guests will be impressed by your culinary skills, and they'll be asking for seconds (or thirds!). So go ahead and make Shrimp Fajita Bowls with Cilantro-Lime Rice for your next dinner party - you won't be disappointed.

What is Cilantro

Cilantro is an herb that is used in a variety of cuisines. It has a distinct, pungent flavor that is often described as being soapy or citrusy. Cilantro is used fresh or dried in many dishes, including soups, stews, salads, and salsa. It is also a common ingredient in guacamole. Cilantro can be found year-round in most grocery stores. When purchasing cilantro, look for bright green leaves and avoid cilantro that is yellowing or wilting. Cilantro should be stored in the refrigerator, where it will keep for up to a week. To extend its shelf life, cilantro can be frozen or canned.

This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.

Jump to:

• What is Cilantro
• Ingredients
• Instructions
• Substitutions
• Storage
• Top 5 tips
• Shrimp Fajita Bowls with Cilantro-Lime Rice

Ingredients

Cilantro-Lime Rice Ingredients:

• 3 c. long-grain brown rice, cooked
• 2 large limes, preferably organic - juice and zest
• 1 t. ground cumin
• ¼ c. fresh cilantro leaves, chopped
• Sea salt and black pepper, to taste

Remaining Ingredients:

• 2 T. extra virgin olive oil (+ more, if needed)
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow pepper, thinly sliced
• 1 medium orange bell pepper, thinly sliced
• 1 medium red onion, thinly sliced
• Sea salt and black pepper, to taste
• 1 lbs. shrimp, peeled and deveined
• 1 t. ground cumin
• 1 t. chili powder
• ½ t. garlic powder
• Sea salt and black pepper, to taste
• Additional cilantro and lime wedges, for serving

Instructions

• Add the cooked rice, lime juice, lime zest, ground cumin, and cilantro to a large bowl. Season with salt and black pepper, to taste, and stir to combine. Cover to keep warm and set aside.

• Add two tablespoons of olive oil to a large skillet set over medium heat. Add the bell peppers and red onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally until the vegetables soften and develop a bit of color, approximately 10 minutes.

• Transfer the veggies to a plate and add the shrimp to the skillet. (Add a little more olive oil, if necessary). Sprinkle with ground cumin, chili powder, and garlic powder. Season with salt and black pepper, to taste, and cook just until the shrimp turns opaque, approximately 3-4 minutes. Do not overcook.

• To serve, divide the seasoned rice between four serving bowls and top each bowl with the cooked vegetables and shrimp. Garnish with additional cilantro and lime wedges, if desired. Enjoy!

Substitutions

if you don't have shrimp, you can use chicken or beef. If you don't have cilantro, you can use parsley or basil.
And if you don't have lime juice, you can use lemon juice.
So whether you're looking for a quick and easy meal or just want to try something different, Shrimp Fajita Bowls with Cilantro-Lime Rice is a great option.

Storage

Shrimp Fajita Bowls with Cilantro-Lime Rice is a delicious and healthy meal that can be made in advance and stored in the fridge for up to four days. The cilantro-lime rice and shrimp both keep well in the fridge, and the vegetables can be pre-chopped so that all you have to do is reheat everything before eating. This meal is perfect for busy weeknights or when you want to have a healthy lunch or dinner without spending a lot of time in the kitchen.
Plus, it's always nice to have leftovers that you can look forward to eating later in the week!

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