Fajita Shrimp Bowls
Sometimes you just need a recipe that absolutely rips with color, crunch, and clean protein. These Fajita Shrimp Bowls are exactly that. Loaded with smoky roasted shrimp, bell peppers, and onions tossed in a homemade fajita seasoning, this one’s a full-on sensory experience. The sizzle of sheet-pan veggies, the hit of lime juice, the buttery jasmine rice underneath it all—it’s pure meal prep satisfaction, wrapped in bold Tex-Mex energy.
Don’t be fooled by the calorie count—this one may sit under 500, but it eats like a cheat meal. With over 35g of protein and a satisfying blend of textures, it’s the kind of dish that feels indulgent without wrecking your macros. The homemade fajita blend gives you full control over the spice level, so whether you’re a cayenne cowboy or keeping it mild, it’s got you covered. Oh, and that fresh lime squeeze before you dig in? Chef’s kiss.
These bowls are also just absurdly easy. Toss it all on a baking sheet, roast until the shrimp are juicy and the peppers are tender-crisp, then boom—done. They reheat like a dream and somehow taste even better the next day. If you’re bored of chicken and tired of sad salads, Fajita Shrimp Bowls are your new go-to. Throw a lime wedge in your container and let lunch do the talking.
Fajita Shrimp Bowls
Equipment
Ingredients
For the Shrimp & Vegetables:
- 2 lbs raw shrimp peeled & deveined
- 1 large onion sliced
- 3 large bell peppers sliced
- 2 tbsp olive oil
Homemade Fajita Seasoning:
- 2 tsp smoked paprika
- 1½ tsp ground cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper adjust for spice preference
- ½ tsp dried oregano
- ½ tsp salt adjust based on preference
- ½ tsp black pepper
For the Rice:
- 1 cup jasmine rice
- 1 tbsp salted butter
For Serving:
- 2 large limes cut into wedges
Instructions
Prep the Shrimp & Vegetables:
- Slice the onion and bell peppers and place them in a large bowl.1 large onion, 3 large bell peppers
- Place raw shrimp in a separate bowl.2 lbs raw shrimp
- Drizzle 1 tbsp olive oil over each bowl, coating the shrimp and veggies evenly.2 tbsp olive oil
Make the Homemade Fajita Seasoning & Marinate:
- In a small bowl, mix together all the homemade fajita seasoning ingredients.2 tsp smoked paprika, 1½ tsp ground cumin, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp cayenne pepper, ½ tsp dried oregano, ½ tsp salt, ½ tsp black pepper
- Evenly divide the seasoning mix between the shrimp and vegetable bowls. Toss to coat.
- Let sit for at least 20 minutes to absorb flavor.
Cook the Rice:
- Rinse rice under cold water until the water runs clear.1 cup jasmine rice
- Cook using your preferred method (I love my rice cooker!) with butter added for flavor.1 tbsp salted butter
Roast the Shrimp & Veggies:
- Preheat oven to 400°F.
- Spread shrimp and vegetables onto two large baking sheets.
- Bake for 10-15 minutes, or until shrimp are cooked through and vegetables are tender-crisp.
Assemble & Serve:
- Divide rice, shrimp, and vegetables into meal prep containers.
- Serve with fresh lime wedges for squeezing before eating.2 large limes
Nutrition
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❤️ Why You’ll Love These Fajita Shrimp Bowls
These bowls bring bold Tex-Mex flavor without going overboard on calories. We’re talking smoky paprika, seared shrimp, fire-roasted peppers and onions, and buttery jasmine rice—all tossed together for the perfect balance of macros and taste.
They’re light but filling, spicy but customizable, and they reheat like champs. If your lunch needs a pick-me-up but you’re tired of bland grilled chicken, these are your new go-to.
They also check all the boxes: high protein, low fat, naturally gluten-free (if you use the right rice), and super colorful to boot. That combo keeps you feeling full and energized without needing a mid-afternoon crash nap.
Meal prep doesn’t have to be boring—and these bowls prove it.
🌿 Ingredient Substitutions & Customizations
Let’s make it work for you:
- Shrimp swaps – Sub in grilled chicken, steak, or tofu for a different protein profile.
- Low-carb version – Use cauliflower rice or shredded cabbage instead of jasmine rice.
- Add beans or corn – Bulk it out with black beans or sweet corn for extra fiber.
- Toppings bar – Add avocado, Greek yogurt, hot sauce, or a sprinkle of cheese.
- More citrus? – Add lime zest or a fresh lime vinaigrette for extra punch.
- Need it dairy-free? – Skip the butter in your rice or use a plant-based substitute—the fajita seasoning has all the flavor you need.
🔥 Expert Tips for Perfect Shrimp Fajita Bowls
- Don’t skip the marinating – Even 20 minutes of sitting time allows the seasoning to soak into the shrimp and veggies.
- Use two pans – Giving shrimp and veggies their own space in the oven ensures everything roasts perfectly instead of steaming.
- Stagger your bake time – Veggies may take slightly longer than shrimp. Pull them separately for perfect doneness.
- Cut everything evenly – Uniform slices cook evenly and make your bowls look 🔥.
- Go easy on the oil – Shrimp and veggies roast beautifully with just a light coat, which helps keep calories in check without sacrificing texture.
🍽️ Serving Suggestions & Storage Tips
- Storage: Keep these bowls in airtight containers for up to 4 days in the fridge.
- Freezing: Skip it. The veggies get mushy and shrimp lose their texture.
- Reheating: Microwave with a splash of water and a squeeze of lime to revive flavors.
- Serving tip: These are also great in tortillas for shrimp fajita tacos on the fly.
- Fancy it up: Add fresh guac, mango salsa, or a drizzle of chipotle crema for a flavor boost.
🌿 Optional Garnishes
- Fresh chopped cilantro
- A dollop of Greek yogurt or sour cream
- Pickled onions or jalapeños
- A splash of hot sauce
- Lime zest or cotija cheese
❓ FAQs
Can I make this with pre-cooked shrimp?
You can, but you’ll lose the crisp edges and flavor development from roasting raw shrimp. If using pre-cooked, just toss them in at the end to warm through.
Is this recipe spicy?
Only mildly! You can easily adjust the heat by dialing up or down the cayenne pepper in the seasoning mix. Feel free to omit the cayenne entirely if cooking for kids or spice-sensitive folks.
What kind of rice works best?
Jasmine rice offers great flavor and texture, but feel free to use brown rice, cauliflower rice, or even quinoa for different macro targets.
Can I prep the veggies ahead of time?
Absolutely. Slice the onions and peppers up to 2 days in advance and store them in an airtight container to speed up prep.
Do I need to peel the shrimp?
Yes—peeling and deveining the shrimp improves texture and presentation. Buy them already prepped to save time.
Can I double this recipe for a crowd?
100%. Just make sure to use multiple sheet pans and give everything space to roast properly. Crowding leads to steaming, which makes the texture sad.
🍤 More High-Protein Shrimp Recipes You’ll Love
- Sun-Dried Tomato Shrimp Linguine – Bold, tangy, and rich in protein.
- Garlic Tomato Shrimp Fettuccini – A creamy, protein-packed twist on your favorite comfort dish.
- Garlic Lemon Butter Shrimp – Light, flavorful, and ideal for quick high-protein dinners.
- Honey Sriracha Glazed Salmon – If you like sweet heat, this bold seafood dish hits the spot.
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