25 Minute Fajita Shrimp Rice Bowls.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds raw shrimp, peeled and deveined
- 2 tablespoons fajita or taco seasoning
- kosher salt and black pepper
- 2 tablespoons salted butter
- 3 cloves garlic, chopped
- 1 tablespoon fresh thyme
- chili flakes
- 1 yellow onion, sliced
- 3 bell peppers, sliced, or 12 mini bell peppers
- 3-4 cups cooked rice
- 3 cups grilled corn kernels
- 2 cups black beans, warmed
- 1/2 cup crumbled cotija cheese
- avocado, green onion, and cilantro, for serving
- 1/3 cup extra virgin olive oil
- 1/3 cup salsa verde
- 1/4 cup lime juice
- 2 teaspoons spicy honey
- 1/3 cup cilantro, chopped
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Instructions
- 1. In a large skillet, combine the olive oil, shrimp, fajita seasoning, salt, and pepper. Set the skillet over medium heat. Cook on both sides until seared, 2-3 minutes per side. During the last 2 minutes of cooking, add the butter, garlic, thyme, and chili flakes. Cook 1 minute, then remove everything from the skillet.
- 2. In the same skillet, add the onions and cook until fragrant, about 5 minutes. Toss in the bell peppers. Season with salt and pepper. Cook until the peppers are tender, another 5 minutes.
- 3. To make the vinaigrette, combine all ingredients in a glass jar. Season with salt.
- 4. Spoon the shrimp and peppers over the bowls of rice. Add the corn, beans, and avocado, then pour over the vinaigrette. Crumble the cheese over each bowl. Top with green onions and cilantro. Enjoy!
Source
Original recipe: View Original
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