By Codi Ferguson
Begin by cooking the brown rice. Combine 1 cup of brown rice with 2 cups of water and a pinch of salt in a pot. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 35-40 minutes until the rice is tender and water is absorbed. Fluff with a fork.
While the rice is cooking, prepare the shrimp. Rinse the shrimp under cold water and pat dry with paper towels. Toss shrimp with 1 tablespoon of olive oil and 1 tablespoon of fajita seasoning or your choice of chili powder/cumin, ensuring they are evenly coated.
Slice the bell peppers and yellow onion into thin strips. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers. Sauté for 5-7 minutes or until they are tender and slightly charred. Season with salt and pepper. Remove from the skillet and set aside.
In the same skillet, add the seasoned shrimp in a single layer. Cook for 2-3 minutes on each side, or until the shrimp turn pink and are fully cooked through. Remove from heat.
Prepare the avocado by cutting it in half, removing the pit, and scooping the flesh into a bowl. Mash lightly with a fork and mix with the juice of half a lime, then season with a little salt and pepper to taste.
Assemble the bowls: Divide the cooked brown rice between servings bowls. Top with sautéed bell peppers, onions, and shrimp. Add a dollop of mashed avocado on the side of each bowl.
Garnish each bowl with a wedge of lime for squeezing over before eating. Serve immediately and enjoy your delicious Shrimp Fajita Bowls!
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By Codi Ferguson
This Main Course Mexican Seafood Gluten-Free recipe is ready in 40 minutes and features Raw shrimp (peeled & deveined), Bell peppers, Yellow onion and other delicious ingredients. Contains 480 calories total.
Begin by cooking the brown rice. Combine 1 cup of brown rice with 2 cups of water and a pinch of salt in a pot. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 35-40 minutes until the rice is tender and water is absorbed. Fluff with a fork.
While the rice is cooking, prepare the shrimp. Rinse the shrimp under cold water and pat dry with paper towels. Toss shrimp with 1 tablespoon of olive oil and 1 tablespoon of fajita seasoning or your choice of chili powder/cumin, ensuring they are evenly coated.
Slice the bell peppers and yellow onion into thin strips. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers. Sauté for 5-7 minutes or until they are tender and slightly charred. Season with salt and pepper. Remove from the skillet and set aside.
In the same skillet, add the seasoned shrimp in a single layer. Cook for 2-3 minutes on each side, or until the shrimp turn pink and are fully cooked through. Remove from heat.
Prepare the avocado by cutting it in half, removing the pit, and scooping the flesh into a bowl. Mash lightly with a fork and mix with the juice of half a lime, then season with a little salt and pepper to taste.
Assemble the bowls: Divide the cooked brown rice between servings bowls. Top with sautéed bell peppers, onions, and shrimp. Add a dollop of mashed avocado on the side of each bowl.
Garnish each bowl with a wedge of lime for squeezing over before eating. Serve immediately and enjoy your delicious Shrimp Fajita Bowls!
Calories per Serving: 480
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