Bring sizzling fajita flavor to meal-prep day with these Shrimp Fajita Meal-Prep Bowls. Each container combines juicy seasoned shrimp, cilantro-lime rice, black beans, corn and colorful peppers and onions for a balanced lunch or dinner.
Why You’ll Love These Bowls
- Approximately 43–50 grams of protein per serving
- Four complete meal-prep portions
- Bold fajita flavor with adjustable heat
- Colorful vegetables, beans and rice in every bowl
- Easy to customize with your favorite toppings
Ingredients
Makes 4 servings
Fajita Shrimp
- 2 pounds large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh lime juice
Peppers and Onions
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large red or yellow onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Bowls
- 3 cups cooked white or brown rice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 can black beans, drained and rinsed
- 1½ cups corn, thawed if frozen
- Optional lime wedges, salsa, avocado or plain Greek yogurt
Step-by-Step Instructions
1. Prepare the Rice
Cook the rice according to the package directions if it is not already prepared. Stir the cilantro and lime juice into the warm rice, then fluff it with a fork.
2. Season the Vegetables
Preheat the oven to 425°F. Toss the sliced peppers and onion with olive oil, chili powder, cumin, garlic powder and salt.
3. Roast the Peppers and Onions
Spread the vegetables on a large sheet pan and roast for 18–22 minutes, stirring halfway, until tender and lightly charred.
4. Season the Shrimp
Pat the shrimp dry. Toss with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt and black pepper.
5. Cook the Shrimp
Heat a large skillet over medium-high heat. Cook the shrimp in a single layer for approximately 2–3 minutes per side, working in batches if needed. Remove the shrimp when pearly and opaque, then toss with fresh lime juice.
6. Assemble the Bowls
Divide the cilantro-lime rice, black beans, corn and roasted vegetables among four containers. Top each with one-fourth of the shrimp. Store avocado, salsa, Greek yogurt and lime wedges separately until serving.
Estimated Nutrition
Per serving, based on 4 servings: approximately 630–740 calories, 43–50 grams of protein, 80–95 grams of carbohydrates and 12–20 grams of fat.
Nutrition values are estimates and will vary based on the shrimp, rice, beans, cooking oil, toppings and exact portion sizes used.
Meal-Prep and Storage Tips
- Refrigerator: Cool promptly and store in airtight containers for up to 3 days.
- Reheating: Add a teaspoon of water to the rice, cover loosely and heat until the meal reaches 165°F.
- Avoid rubbery shrimp: Reheat in short intervals and stop as soon as the bowl is hot.
- Keep toppings fresh: Store avocado, salsa, Greek yogurt and lime wedges separately.
- Freezing: The rice, beans and vegetables can be frozen for up to 2 months. For the best texture, prepare the shrimp fresh or refrigerate it separately.
Easy Swaps and Variations
- Replace the rice with quinoa or cauliflower rice.
- Use pinto beans instead of black beans.
- Add jalapeño or cayenne for more heat.
- Finish with reduced-fat shredded cheese or a squeeze of fresh lime.
- Use a store-bought low-sodium fajita seasoning when short on time.
- Replace shrimp with chicken breast when preferred.
Food-Safety Note
Cook shrimp until the flesh is pearly and opaque. Refrigerate prepared food within two hours, keep it at 40°F or below and reheat leftovers to 165°F. Do not use shrimp with an off odor or slimy texture.
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