Shrimp Fajita Bowl
Shrimp Fajita Bowl
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This hearty Shrimp Fajita Bowl has a little bit of everything! A base of cilantro lime rice and stewed pinto beans is topped with freshly grilled shrimp and peppers and homemade pico de gallo, guacamole and cabbage slaw. All the flavors are fresh, bold and zesty and they come together in an incredibly satisfying lunch or dinner dish.
This recipe was created by our partner Kai Kani who made the dish on our 3-Burner Gas Griddle Cart, but you can make it on your griddle.
Ingredients
For the Cabbage Slaw
- 3/4 cup Thinly Sliced Green Cabbage
- 3/4 cup Thinly Sliced Purple Cabbage
- 2 Thinly Sliced Radishes
- 1 tsp Olive Oil
- Juice of 1 Fresh Orange
- Juice of 1 Lime
- Kosher Salt
For the Pico De Gallo
- 5 Diced Roma Tomatoes
- 3 Tbsp Minced Jalapeños
- 3 Tbsp Minced White Onion
- 2 Tbsp Finely Chopped Cilantro
- Kosher Salt
- Fresh Lime Juice
For the Fajita Spice Mix
- 1 1/2 Tbsp Chili Powder
- 2 Tbsp Ground Cumin
- 1 tsp Smoked Paprika
- 1 tsp Paprika
- 1 tsp Granulated Garlic
- 1 tsp Granulated Onion
- 1 tsp Oregano
- 1/2 tsp Cayenne Pepper
- 1 1/2 Tbsp Kosher Salt
For the Shrimp
- 1 lbs Peeled an Deveined Large Shrimp
- 2 tsp plus more for cooking Olive Oil
- Prepared Fajita Spice Mix
For the Peppers and Onions
- 3/4 of 1 Thinly Sliced Red Bell Pepper
- 3/4 of 1 Thinly Sliced Yellow Bell Pepper
- 3/4 of 1 Thinly Sliced Orange Bell Pepper
- 1 Thinly Sliced Pasilla Pepper
- 1 Thinly Sliced White Onion
- Prepapred Fajita Spice Mix
For the Guacamole
- 3 Diced Ripe Avocados
- 2 Tbsp Minced Red Onion
- 2 Tbsp Minced Jalapeño
- 1 Tbsp Finely Chopped Cilantro
- Fresh Lime Juice
- Kosher Salt
For Serving
- Cilantro Lime Rice
- Stewed Pinto Beans
- Prepared Peppers and Onions
- Prepared Shrimp
- Pico De Gallo
- Guacamole
- Cabbage Slaw
Directions
1.
Begin by preparing the cabbage slaw. Add cabbage and radish to a bowl and drizzle with olive oil, orange juice and lime juice. Mix and season with salt to taste. Marinate in the fridge for at least 20 minutes.
2.
Next prepare the pico de gallo. Combine all ingredients in a bowl, mix and season salt and lime juice to taste. The pico de gallo can be made up to 1 hour ahead of serving.
3.
Prepare the fajita spice mix by whisking together all ingredients in a small bowl.
4.
To prepare the shrimp, put the shrimp in a medium bowl, drizzle with olive oil and season generously with some of the fajita spice mix. Mix to thoroughly combine, cover the bowl and refrigerate for 20 minutes to marinate.
5.
While the shrimp is marinating, prepare the peppers and onions by slicing all ingredients and setting them aside in a bowl.
6.
Preheat your grill to medium-high heat.
7.
Just before you are ready to cook the shrimp, prepare the guacamole so it is as fresh as possible. In a bowl, roughly mash the avocados with the onion, jalapeño and cilantro. Season with fresh lime juice and salt to taste.
8.
When the grill is heated and the shrimp are marinated, it’s time to grill. Drizzle the griddle with olive oil.
9.
Add the peppers and onions to the grill and cook for 5-7 minutes until they start to brown and char begins to develop. Season with fajita spice mix. Continue cooking for another 2-3 minutes then remove from the grill and set aside.
10.
Drizzle the griddle with more olive oil, then add the marinated shrimp. Cook the shrimp for 2-3 minutes per side. Remove the shrimp from the griddle and set aside.
11.
For each serving, add a few spoonfuls of cilantro lime rice and stewed pinto beans to a large bowl. Top with the peppers and onions, shrimp, pico de gallo, guacamole and cabbage slaw. Serve.
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