The Best Shrimp Fajita Bowls (30 Minutes, One-Pan)

• doses: 4 servings
• tempo ativo: 10 minutes
• tempo total: 30 minutes

Ingredientes

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon red pepper flakes

1/4 teaspoon salt (add more to taste)

4 cloves garlic (minced)

1 ½ lb raw shrimp (large - about 15/20 or 26/30 count per pound, peeled and deveined)

2 tablespoons olive oil (divided)

3 medium bell peppers (tri-colored, red, yellow, and green, thinly sliced)

1 medium red onion (thinly sliced)

3 tablespoons lime juice (freshly squeezed + extra)

1/4 cup fresh basil (or cilantro, chopped)

1 ½ cups cooked corn kernels

1/2 teaspoon chili powder

15 oz canned black beans (drained and rinsed)

2 cups cooked white rice

1/4 teaspoon salt

1 small lime (freshly squeezed juice)

lime slices

sliced avocado

salsa

Instruções

Cook shrimp, bell peppers, and onions

In a large bowl, combine shrimp with the homemade fajita seasoning. Toss to coat and set aside.

Heat a large, high-sided skillet until hot on medium heat. Add 1 tablespoon of olive oil - it should run easily but not sizzle or burn. Add sliced bell peppers and sliced red onion and cook for about 5 minutes or more until the vegetables are softened and slightly charred. You might have to cook in batches if your skillet is not large enough. Remove cooked veggies to a large plate.

Add 1 more tablespoon of olive oil to the same, now empty, skillet. Add shrimp without overcrowding (you might have to cook in 2 batches).

Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes total, until pink. Remove from heat. Add freshly squeezed lime juice and chopped fresh basil to the shrimp. Mix to combine.

Remove cooked shrimp to a bowl.

To the same, now empty skillet, add cooked corn kernels, salt, and 1/2 teaspoon chili powder. Add olive oil if needed. Cook the corn for 2 minutes over medium heat to infuse corn with flavors.

Prepare rice

In a medium bowl, combine cooked rice with lime juice and salt.

Assembly

Divide the rice equally among 4 individual bowls. Then, evenly divide the rest of the ingredients: shrimp, bell peppers, onions, black beans, and corn, and add them over the rice.

Top with chopped fresh basil (or cilantro). Garnish with lime slices. Optionally garnish with sliced avocado and salsa.

Informação Nutricional

• Calorias: 474 kcal
• Gordura Total: 11 g
• Gordura Saturada: 2 g
• Gordura Insaturada: 8 g
• Gordura Trans: 0.01 g
• Colesterol: 214 mg
• Sódio: 1807 mg
• Carboidratos Totais: 63 g
• Fibra Alimentar: 12 g
• Açúcares Totais: 8 g
• Proteína: 35 g