Shrimp Fajita Bowls with Cilantro-Lime Rice

Name: Shrimp Fajita Bowls with Cilantro-Lime Rice
Total time: 30 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 2 lb large shrimp, peeled; 3 bell peppers, sliced; 1 red or yellow onion, sliced; 2 limes; ¾ cup rice; ½ can black beans, rinsed; 2 Roma tomatoes, diced; 1 jalapeño, minced; ½ bunch cilantro, chopped; ⅔ cup plain Greek yogurt; 2 tbsp oil; 2 tsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 1 tsp oregano; ½ tsp garlic powder; salt

LunchTex-Mex30 minServes 4505 kcal57 g protein

Photo: mild_swearwords · CC BY-SA 2.0 · source

Chili-lime shrimp and charred peppers and onions over cilantro-lime rice and black beans, finished with fresh pico and a lime crema. Fajita night in a meal-prep container.

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Ingredients

2 lb large shrimp, peeled
3 bell peppers, sliced
1 red or yellow onion, sliced
2 limes
¾ cup rice
½ can black beans, rinsed
2 Roma tomatoes, diced
1 jalapeño, minced
½ bunch cilantro, chopped
⅔ cup plain Greek yogurt

From your pantry: 2 tbsp oil, 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano, ½ tsp garlic powder, salt.

Instructions

Cook the rice and fluff it with half the cilantro, the juice of 1 lime and a pinch of salt. Warm the black beans.
Mix the tomatoes, jalapeño, a little cilantro and a pinch of salt for pico. Stir the yogurt with a squeeze of lime and salt for crema.
Toss the shrimp with 1 tbsp oil, the juice of ½ lime, the spices and ½ tsp salt.
Heat the remaining oil in a large skillet over high heat. Cook the peppers and onion until charred at the edges but still crisp, 6 to 7 minutes, then move them to the side. Add the shrimp in one layer and cook until pink, about 2 minutes per side.
Divide the rice and beans among bowls and top with the fajita vegetables, shrimp, pico and crema.

Tip: Get the skillet really hot before the peppers go in; a little char is what gives fajitas their flavor.