One Pot Lemon Garlic Shrimp and Rice

You only need one pot and 8 ingredients to make this easy and flavorful Lemon Garlic Shrimp and Rice. Fast, easy, and delicious!

The post One Pot Lemon Garlic Shrimp and Rice appeared first on Budget Bytes.

If you can cook rice, then you can make this stunning Lemon Garlic Shrimp and Rice. It’s seriously easy, and impressive enough for serving to company (or date night!). This is definitely one of those recipes where I can’t stop asking myself, “how do so few ingredients make so much flavor?” as I shovel forkful after forkful into my mouth. :)

lemon garlic shrimp and rice in a skillet with lemons and parsley on the sides

What Kind of Shrimp to Use

You definitely want to purchase raw shrimp for this recipe rather than pre-cooked, and you can usually get the best price when buying frozen shrimp. You can buy them peeled or unpeeled, tail on or off, it doesn’t matter. Most frozen shrimp already comes deveined, which makes peeling super fast and easy. Here is a great tutorial on how to peel and devein shrimp from Simply Recipes, if needed.

I used a medium size shrimp for this recipe, which I feel is a good size for this type of dish, where you’ll want it to fit on your fork. The shrimp I used were 41-60 size, which means that at that size you’ll get about 41-60 shrimp per pound. Smaller numbers mean larger shrimp (it takes fewer shrimp to equal a pound), and higher numbers mean smaller shrimp (it takes more shrimp to equal a pound).

Tail On or Tail Off?

It’s completely up to you whether you want to remove your shrimp tails or keep them on. Removing them makes the dish easier to eat, but leaving them on makes it prettier. Keeping the tail on can inject more shrimp flavor into the rice as they steam together, but this might be more subtle than most people will notice.

Can I Make This in a Rice Cooker or Instant Pot?

Yes, this should work very well in a rice cooker or Instant Pot! For the rice cooker, just add everything (except the shrimp) to the cooker and cook as you would regular rice. After the rice has cooked, add the shrimp on top, close the lid, and keep it on the “keep warm” setting and allow the shrimp to steam for 5-10 minutes, or until the shrimp is opaque and cooked through. For an Instant Pot, you’ll want to do a quick release after your rice has cooked, add the shrimp, close the lid, and then keep it on the “keep warm” setting, allowing the shrimp to steam for 5-10 minutes or until opaque and cooked through.

For both machines, avoid leaving the lid open for more than a couple minutes when adding the shrimp. You want as much steam trapped in the unit as possible to continue cooking the shrimp.

What to Serve with Lemon Garlic Shrimp and Rice

I like to make sure every meal has a variety of colors and at least a little veggie action, so here are some recipes that I think would make a great side to this dish and create a well rounded meal:

Lemon garlic shrimp and rice on a plate with a fork on the side
overhead view of lemon garlic shrimp and rice in a skillet

One Pot Lemon Garlic Shrimp and Rice

You only need one pot and 8 ingredients to make this easy and flavorful Lemon Garlic Shrimp and Rice. Fast, easy, and delicious!
Total Cost $7.53 recipe / $1.88 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 1.5 cups each
Calories 407kcal
Author Beth – Budget Bytes

Ingredients

  • 12 oz. shrimp (41-60 size) $4.99
  • 1 fresh lemon $0.60
  • 4 cloves garlic $0.32
  • 2 Tbsp butter $0.24
  • 1.5 cups long grain white rice $0.93
  • 2 cups chicken broth $0.26
  • 1/2 cup water $0.00
  • 1 tsp Tony Chachere's seasoning* $0.10
  • 2 Tbsp chopped parsley $0.09

Instructions

  • If your shrimp is frozen or unpeeled, make sure you thaw and peel the shrimp before beginning. Juice half of the lemon (you'll need about 2 Tbsp juice) and slice the rest of the lemon for garnish.
  • Mince the garlic. Add the garlic to a deep skillet along with the butter and sauté the garlic over medium heat for 1-2 minutes.
  • Add the rice and continue to sauté for 1-2 minutes more. You should hear the rice begin to snap and crackle a little as it sautés in the hot butter.
  • Carefully add the chicken broth, 2 Tbsp lemon juice, water, Tony Chachere's (or seasoning salt), and chopped parsley. Stir to combine.
  • Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once it reaches a boil, turn the heat down to low and let it continue to simmer for 10 minutes.
  • After simmering for 10 minutes, most of the broth should be absorbed by the rice. Lift the lid briefly in order to scatter the shrimp over the surface of the rice. Replace the lid and allow the skillet to continue to cook over low for an additional 5 minutes.
  • Remove the skillet from the heat and allow it to rest, lid in place, for an additional five minutes. After resting, lift the lid. The shrimp should be opaque and pink.
  • Use a fork to carefully fluff the rice and partially stir the cooked shrimp into the rice. Add the leftover lemon slices and sprinkle with extra chopped parsley, if desired. Serve hot.

Notes

*Or your favorite seasoning salt.

Nutrition

Serving: 1.5cups | Calories: 407kcal | Carbohydrates: 60g | Protein: 23g | Fat: 8g | Sodium: 1729mg | Fiber: 2g
close up side view of lemon garlic shrimp and rice in the skillet

How to Make Lemon Garlic Shrimp and Rice – Step by Step Photos

Raw shrimp in a bowl

Thaw and peel 12oz. shrimp. You can leave the tails on or remove them if you prefer. Juice half of a lemon (you’ll need 2 Tbsp juice) and slice the remaining lemon for garnish.

minced garlic and butter in a deep skillet

Mince four cloves of garlic and add them to a deep skillet along with 2 Tbsp butter. Sauté the garlic in the butter over medium heat for 1-2 minutes. Add 1.5 cups long grain white rice and continue to sauté for 1-2 minutes more. You should hear the rice kind of making a snap-crackle sound as it cooks in the butter.

Broth being poured into the skillet with the rice, seasoning, and parsley

Add 2 cups chicken broth, 2 Tbsp lemon juice, ½ cup water, 1 tsp Tony Chachere’s seasoning (or your favorite seasoning salt), and 2 Tbsp chopped parsley to the skillet. Stir to combine.

Cooked rice in the skillet with the lid on

Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once boiling, turn the heat down to low and let the rice simmer on low for 10 minutes. After ten minutes most of the broth should be absorbed.

raw shrimp added to the rice in the skillet

Lift the lid just briefly enough to scatter the shrimp over the surface of the rice. Replace the lid and continue to simmer over low for 5 minutes. After 5 minutes, remove the skillet from the heat and let it rest, lid in place, for 5 more minutes.

Cooked shrimp on the rice

After resting, the shrimp should be pink, opaque, and cooked through.

finished lemon garlic shrimp and rice in the skillet

Use a fork to gently fluff the rice and partially stir the shrimp into the rice. Add the remaining lemon slices and an extra pinch of chopped parsley.

close up side view of lemon garlic shrimp and rice in a bowl

Serve hot and enjoy!

The post One Pot Lemon Garlic Shrimp and Rice appeared first on Budget Bytes.

Grilled Shrimp Salad

This grilled shrimp salad is summer dinner at its finest! It’s bursting with flavor, drizzled with a zingy tomato vinaigrette.…

A Couple Cooks – Recipes worth repeating.

This grilled shrimp salad is summer dinner at its finest! It’s bursting with flavor, drizzled with a zingy tomato vinaigrette.

Grilled shrimp salad

Fire up the grill, because here’s an easy summer dinner recipe ready to impress…Grilled Shrimp Salad! This one is all about the season: flip flops and cicadas humming and the clinking of ice cubes in a tall glass of homemade lemonade. The first bite is a burst of flavor: smoky shrimp, savory feta and the tangy burst of a fresh tomato vinaigrette. Throw a few extra veggies on the grill, and you’ve got an impressive summer dinner in for all your patio meals.

Elements in this grilled shrimp salad

This grilled shrimp salad recipe is full of massive flavor. The main idea: you’ll grill shrimp on skewers and add some veggies alongside, also on skewers. Whip up a quick creamy dressing, then serve them all over greens. Here are the basic elements:

  • Shrimp, medium-sized (see below)
  • Yellow bell pepper
  • Cherry tomatoes
  • Avocado (optional)
  • Greens
  • Feta cheese
  • Tomato Vinaigrette dressing

What to look for when buying shrimp

There’s lots of variation at the store when it comes to buying shrimp. Here’s what we prefer for this grilled shrimp salad recipe:

  • Medium to large shrimp: Try to find 26-30 per pound size, if you can
  • Tail on or peeled: Tail on looks the prettiest, and helps so it doesn’t dry out on the grill. You can use fully peeled if you like: just keep an eye on it
  • Deveined: This is preferable to save a step of deveining
  • Fresh or frozen: You can use either! Frozen can be as high quality as fresh if it’s frozen as soon as it’s caught. Make sure to thaw the shrimp while you’re preheating.
  • Wild caught (US if possible): Wild caught is the most sustainable option. Look for shrimp that’s caught in the country where you live!
Grilled shrimp salad

Tips for grilling with skewers!

This grilled shrimp salad recipe works with or without skewers. We like using skewers because it presents a nice visual and they’re easy to grill. But if you don’t have them, you can throw both the shrimp and veggies right onto the grill. Here’s what to know:

  • Soak wooden skewers. If you’re using wooden skewers, soak them about 20 minutes so they don’t burn on the grill. You can do this while preheating!
  • Thread the shrimp on and make them just touch. This helps to minimize spinning when you’re flipping them, and helps keep the shrimp in place.
  • Alternate directions of the tails. This makes for a stunning visual: see below.
Shrimp skewers
Thread the shrimp close together in alternating directions

Make the homemade tomato vinaigrette

The stunning centerpiece of this grilled shrimp salad? The dressing! This homemade Tomato Vinaigrette takes 2 minutes to whip up in a blender and it’s bursting with ripe, summery tomato flavor. If you don’t have ripe tomatoes on hand, skip to the next section. But we highly recommend seeking them out for this recipe! All you need to do is blend these ingredients in a blender until creamy:

  • 1 ripe tomato
  • Olive oil
  • White wine vinegar
  • Dijon mustard
  • Salt

It’s truly stunning! We hope you love it as much as we do. But if you prefer another dressing…

Tomato Vinaigrette

Other dressings for grilled shrimp salad

There are lots of other homemade dressing ideas for grilled shrimp salad. Of course, if you’re running low on time, use store-bought! There are lots of great options out there these days, many of which are organic. Opt for homemade, and we recommend these creamy dressing options:

And that’s it! Let us know what you think of this summer dinner in the comments below.

Grilled shrimp salad

More grilled dinner recipes

Love summer grilling? Here are some of our favorite grilled dinner ideas you might enjoy:

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Grilled shrimp salad

Grilled Shrimp Salad


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

This grilled shrimp salad is summer dinner at its finest! It’s bursting with flavor, drizzled with a zingy tomato vinaigrette.


Ingredients

  • 1 pound large shrimp, tail on and deveined
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon each smoked paprika, garlic powder, onion powder, and kosher salt
  • ¼ teaspoon celery seed
  • 2 cups cherry or grape tomatoes
  • 1 yellow bell pepper
  • 6 to 8 cups baby greens
  • 1 avocado (optional)
  • Feta cheese crumbles
  • 1 recipe Tomato Vinaigrette (or Green Goddess Dressing or Chipotle Ranch Dressing)

Instructions

  1. Preheat: Thaw the shrimp, if frozen. Preheat a grill to medium-high heat (375 to 450 degrees). If using wooden skewers, soak them for at least 20 minutes while you are preheating and prepping.
  2. Prep the shrimp: Pat the shrimp dry with a paper towel or clean towel. Place it in a bowl and add the olive oil, smoked paprika, garlic powder, onion powder, celery seed, and kosher salt. Mix to combine. Thread the shrimp onto the skewers, alternating direction of the tails and making the shrimp just touch each other (so they don’t spin when flipping the skewers).
  3. Prep the vegetables: Cut the pepper into large chunks. Thread it onto skewers with the cherry tomatoes. Brush the vegetables with olive oil and sprinkle with a few pinches kosher salt.
  4. Make the vinaigrette: Make the Tomato Vinaigrette (or make it in advance and refrigerate until serving).
  5. Grill the veggies and shrimp: Place the vegetable skewers directly on the grill and cook 10 minutes, turning several times. In the last 4 minutes, place shrimp skewers directly on the grill and grill 1 to 2 minutes per side, until bright pink and cooked through.
  6. Assemble the salad: In bowls, place the greens. Top with the grilled shrimp and vegetables (either on the skewers or off). Add sliced avocado and top with a sprinkle of feta cheese. Drizzle with tomato vinaigrette and serve.
  • Category: Main Dish
  • Method: Grilled
  • Cuisine: Salad

Keywords: Grilled shrimp salad

A Couple Cooks - Recipes worth repeating.

Lemony, Buttery Shrimp for When You’re Short on Time

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. Psst, did you hear we’re coming out with a cookbook? We’re coming out with a cookbook!


This is not shrimp scampi, but it’s also not not shrimp scampi. Because if you grab a shovel and dig into it, this saucy, satisfying dish, which took off in the U.S. in the wake of World War II, has so many meanings, it’s almost meaningless.

Read More >>

Creamy Pesto Pasta with Shrimp

Creamy Pesto Pasta with Shrimp combines butter, cream, parmesan and basil pesto to create a delightful pasta dish that’s perfect any night of the week. Do you have those recipes that you just love, but no one in your house does? That’s pretty much the case with all shrimp recipes around here. Eric and Elle …

The post Creamy Pesto Pasta with Shrimp appeared first on My Baking Addiction.

Creamy Pesto Pasta with Shrimp combines butter, cream, parmesan and basil pesto to create a delightful pasta dish that’s perfect any night of the week.

Overhead view of two white bowls filled with creamy pesto pasta with shrimp, set alongside slices of baguette and bowls of parmesan cheese

Do you have those recipes that you just love, but no one in your house does? That’s pretty much the case with all shrimp recipes around here.

Eric and Elle won’t touch anything other than cocktail shrimp, but I will pretty much eat shrimp in any form. Especially when it’s served over pasta like this Creamy Pesto Pasta with Shrimp.

(more…)

The post Creamy Pesto Pasta with Shrimp appeared first on My Baking Addiction.

Quick Shrimp Stir Fry

This shrimp stir fry is a go-to fast and healthy dinner! Use any veggies you like and this flavor-packed stir fry sauce. Here’s a go-to in the fast and easy dinner category: shrimp stir fry! It’s quick to put together and the umami-packed stir fry sauce is full of irresistible flavor. It’s our favorite Easy Stir Fry Sauce that works with any type of stir fry: we’ve used it on tofu, cauliflower, or shrimp, but of course you can riff endlessly. Add your favorite vegetables to make a super-satisfying dinner that pleases everyone around the table. (At least, it did here!) Ingredients in this shrimp stir fry This shrimp stir fry recipe is completely customizable based on your tastes. All you need is shrimp and stir fry sauce: then use whatever veggies you love! Here’s what we included as essential ingredients: but you can customize based on your liking (more on that below!). Shrimp, fresh or frozen Broccoli or broccolini: broccolini has a nice sweet flavor and the lovely look of the long stems Bell peppers: peppers are quick to cook and pack in the nutrients Mushrooms (optional): shiitake mushrooms add big savory flavor, but you can use any type […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This shrimp stir fry is a go-to fast and healthy dinner! Use any veggies you like and this flavor-packed stir fry sauce.

Shrimp Stir Fry

Here’s a go-to in the fast and easy dinner category: shrimp stir fry! It’s quick to put together and the umami-packed stir fry sauce is full of irresistible flavor. It’s our favorite Easy Stir Fry Sauce that works with any type of stir fry: we’ve used it on tofu, cauliflower, or shrimp, but of course you can riff endlessly. Add your favorite vegetables to make a super-satisfying dinner that pleases everyone around the table. (At least, it did here!)

Ingredients in this shrimp stir fry

This shrimp stir fry recipe is completely customizable based on your tastes. All you need is shrimp and stir fry sauce: then use whatever veggies you love! Here’s what we included as essential ingredients: but you can customize based on your liking (more on that below!).

  • Shrimp, fresh or frozen
  • Broccoli or broccolini: broccolini has a nice sweet flavor and the lovely look of the long stems
  • Bell peppers: peppers are quick to cook and pack in the nutrients
  • Mushrooms (optional): shiitake mushrooms add big savory flavor, but you can use any type of mushroom, like portobello, cremini, oyster, or maitake
  • Green onions: quick to cook and add a fresh flavor
  • Ginger (optional): fresh ginger root adds big flavor if you have it
Shrimp stir fry

More veggie ideas!

There are lots more veggies you can add to customize this shrimp stir fry. All you need to know is the relative cook time. But important: don’t overstuff your pan! More veggies is not necessarily better. Using too many makes them stack on each other and steam instead of stir fry, resulting in soggy veggies. You’ll want to use your largest skillet and approximately 6 to 8 cups of vegetables. Here are a few ideas for more veggies:

What shrimp to buy

There are lots of options at the store when it comes to shrimp! When you’re shopping for this shrimp stir fry, here are a few things to keep in mind:

  • Wild caught. Always opt for wild caught if you can afford it. It’s the most sustainable!
  • Find medium shrimp (or large). Medium shrimp is our favorite, because it’s bite-sized and distributes well with the veggies. Large works too! Medium is labeled as 41 to 50 count, and Large as 31 to 40 count (this indicates how many shrimp there are per pound).
  • Use tail on or peeled. Tail on looks nice, but you do have to remove the tails with your hands as you eat them! Peeled is nice, especially when serving kids.
  • Fresh or frozen. Both have essentially the same freshness because most shrimp are immediately flash frozen. Just make sure to thaw the shrimp in advance.
Shrimp stir fry

The stir fry sauce

This shrimp stir fry sauce is customizable to work for any stir fry! We made it first with our Tofu Stir Fry, then realized it would be delicious with just about any protein. Use this sauce for any stir fry that’s intended for 4 servings and 1 pound of protein, be it chicken, tofu, steak or shrimp. You can also make the sauce in advance: whip it up and store in a covered jar or container until you’re ready to cook. Here’s what’s in this sauce:

  • Soy sauce
  • Rice vinegar
  • Sugar
  • Miso
  • Cornstarch
  • Garlic powder

How to serve shrimp stir fry

Once you’ve whipped up this shrimp stir fry: how to serve it? Of course, you can add rice and call it a day. But here are a few more options for serving suggestions and side dishes to make it a complete meal.

Shrimp stir fry recipe

A few nutrition notes

Lastly, a few notes on nutrition! This shrimp stir fry is big on both flavor and nutrients! We like to design meals that add a big nutritional punch using our favorite go-to veggies. Here’s what to note:

  • Bell peppers are packed with vitamin C: 1 medium red bell pepper provides 169% of your daily vitamin C. So using two peppers in this recipe knocks this vitamin off the charts (source).
  • Broccoli is full of fiber and Vitamin C. 1 cup of raw broccoli has 2.3 grams of fiber (source) and 140% of your daily vitamin (source). This recipe uses about 4 cups.
  • You also get all the benefits of mushrooms, like anti-oxidants and Vitamin B (source).

This shrimp stir fry recipe is…

Gluten-free, dairy-free, and pescatarian.

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Shrimp Stir Fry

Shrimp Stir Fry (25 Minutes!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

This shrimp stir fry is a go-to fast and healthy dinner! Use any veggies you like and this flavor-packed stir fry sauce.


Ingredients

For the shrimp stir fry

  • 3 tablespoons sesame oil
  • 1 pound shrimp, deveined and shelled (or tail on), wild caught if possible
  • 1 pound broccoli or broccolini (stem on), about 4 cups
  • 2 bell peppers, any color
  • 4 ounces shiitake mushrooms (optional)
  • 2 green onions
  • 1 tablespoon minced ginger, optional

For the stir fry sauce

  • 1/4 cup soy sauce (or tamari or coconut aminos)
  • 6 tablespoons water
  • 1 tablespoon rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon yellow or white miso
  • 2 teaspoons cornstarch (or arrowroot powder)
  • 1/4 teaspoon garlic powder

Instructions

  1. Thaw the shrimp, if frozen.
  2. Chop the veggies: Chop the broccoli. Thinly slice the bell peppers. Remove the stems of the shiitake mushrooms and slice (or if using baby shiitakes, you can leave the stems on). 
  3. Make the stir fry sauce: Whisk together all ingredients until a smooth sauce forms.
  4. Cook the vegetables: In a large skillet, heat 2 tablespoons oil over medium high heat. Add the broccoli or broccolini, bell pepper and mushrooms. Add 2 pinches kosher salt and cook 5 to 6 minutes, stirring occasionally, until crisp tender. Remove the vegetables to bowl.
  5. Cook the shrimp: Add the additional 1 tablespoon sesame oil to the pan. Add the shrimp and green onions. Cook for 1 to 2 minutes until the shrimp are almost opaque, turning once. Then add back the vegetables and the sauce. Reduce the heat to low and cook until the sauce is thickened.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Asian inspired

Keywords: Shrimp stir fry

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Mango Avocado Shrimp Salsa.

This shrimp salsa is a warm weather favorite and one I’ll be making all summer long! Made with mango, avocado, lime & cherry tomatoes, it is so delicious served with crispy tortilla chips or even in butter lettuce cups. Irresistible!  Okay, I have found our new go-to summer dish!! Seriously, this shrimp salsa is about […]

The post Mango Avocado Shrimp Salsa. appeared first on How Sweet Eats.

This shrimp salsa is a warm weather favorite and one I’ll be making all summer long! Made with mango, avocado, lime & cherry tomatoes, it is so delicious served with crispy tortilla chips or even in butter lettuce cups. Irresistible! 

Okay, I have found our new go-to summer dish!!

mango avocado shrimp salsa

Seriously, this shrimp salsa is about to be on repeat the entire summer. Let’s just say for the next six months, until it cools down again.

tomatoes, mango, onion, cilantro in a bowl

I guess we could SORT of say it’s like a ceviche, but really only in texture and slight taste only. I didn’t want to use raw shrimp at the moment since I’m pregnant and also since I knew the kids would be in it. Also, because half of my family members probably wouldn’t eat it then. Ha!

So here we are.

It’s like a faux-ceviche and absolutely delicious!

mango avocado shrimp salsa

Let’s talk about how this is theeeeee absolute perfect go-to dish or the warm weather months.

First, you can prep nearly all of it ahead of time. I mean, you can fully assemble except for the avocado. Throw it all together, mix it up and add the avocado right before serving. Boom! Done. Incredible snack or app in just a few minutes.

Next, it’s SO easy. Again, just throwing everything together. If you find yourself in a super busy season of life right now, this is the dish to make. It feels elevated and almost elegant. But if you have some shrimp on hand, it just comes together so unbelievably fast. Even though I’ll have a newborn this summer, I can easily see this being a staple because of how simple it is. 

Third, it’s a great dish that you can serve outdoors with a few friends. Perfect for happy hour. I realize that right now, having a group of people dip chips into a dish may be a little dicey for sanitary purposes. Fill up mini cups with this shrimp salsa and serve with your chips! You could even throw the shrimp salsa in little martini glasses like some restaurants do with ceviche!  (more…)

The post Mango Avocado Shrimp Salsa. appeared first on How Sweet Eats.

Shrimp Bowl with Cilantro Lime Rice

This shrimp bowl recipe gets 5 stars! An easy lunch or dinner, it stars cilantro lime rice, black beans and chipotle ranch dressing. Here’s an irresistible recipe you’ll want to make again and again…this Shrimp Rice Bowl! It got 5 stars in our house. Of course, that’s an unofficial poll judging by how quickly it disappeared! Mix up a batch of cilantro lime rice, then top it with tender shrimp and a black bean and corn salad. This best part is a creamy, zingy chipotle ranch dressing that covers it all in deliciousness. (Yep, that’s the technical term.) This is one of our favorite bowl meals we’ve made in a while. And while it’s basic, every element is seasoned to perfection. Ingredients in this shrimp bowl recipe It has several components, but you should be able to finish this healthy dinner recipe in 30 minutes or less. Here’s the breakdown of the elements in this shrimp rice bowl: Shrimp: You can bake, broil, or sauté the shrimp for this recipe! See below to determine your favorite method. We like using tail-on shrimp for the look, but you can use peeled for easier eating. Cilantro lime rice: This bowl features our […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This shrimp bowl recipe gets 5 stars! An easy lunch or dinner, it stars cilantro lime rice, black beans and chipotle ranch dressing.

Shrimp Bowl

Here’s an irresistible recipe you’ll want to make again and again…this Shrimp Rice Bowl! It got 5 stars in our house. Of course, that’s an unofficial poll judging by how quickly it disappeared! Mix up a batch of cilantro lime rice, then top it with tender shrimp and a black bean and corn salad. This best part is a creamy, zingy chipotle ranch dressing that covers it all in deliciousness. (Yep, that’s the technical term.) This is one of our favorite bowl meals we’ve made in a while. And while it’s basic, every element is seasoned to perfection.

Ingredients in this shrimp bowl recipe

It has several components, but you should be able to finish this healthy dinner recipe in 30 minutes or less. Here’s the breakdown of the elements in this shrimp rice bowl:

  • Shrimp: You can bake, broil, or sauté the shrimp for this recipe! See below to determine your favorite method. We like using tail-on shrimp for the look, but you can use peeled for easier eating.
  • Cilantro lime rice: This bowl features our favorite cilantro lime rice: and it really does step up the recipe vs plain rice!
  • Black bean and corn salad: Here’s a fun trick: mix black beans, corn, and pico de gallo and it becomes and impromptu salad!
  • Chipotle ranch dressing: This healthy chipotle ranch is so easy to make, and you’ll want to drizzle it on everything! It’s got yogurt, mayo, and adobo sauce (see below).
Shrimp bowl recipe

Baked vs broiled vs sauteed shrimp!

There are a few different methods you can use for the shrimp here! Here are the pros and cons of each:

  • Baked shrimp: This method is easy and hands off! Pop the shrimp in the oven and cook 4 to 6 minutes. The only con? You have to preheat the oven.
  • Broiled shrimp: Even easier! It’s even quicker to broil shrimp, and you don’t have to preheat. The con? You’ll have to keep an eye on it in the last few minutes.
  • Sauteed shrimp: Super simple and quick: the fastest method for cooking shrimp! It also comes out more browned than the other methods. The con? You have to be hands-on the entire cooking time, and be good at quickly flipping the shrimp. Be careful not to overcook!

The type of shrimp to buy

There are lots of option at the store for shrimp, and it can get confusing! Here’s the type of shrimp we like to grab for this recipe:

  • Find medium or large shrimp. Medium shrimp is sometimes labeled 41 to 50 count, and Large is labeled as 31 to 40 count.
  • Use tail on or peeled. Tail on looks nice, but you do have to pull them off when eating. So use shelled if you like! Do not use shell on. If you accidentally buy shell on, remove it before cooking.
  • Fresh or frozen. Both are essentially the same freshness since most shrimp are immediately flash frozen. Just make sure to thaw the shrimp in advance.
  • Wild caught. Look for wild caught: it’s the most sustainable!
Chipotle ranch dressing
You’ll want to use this chipotle ranch dressing on everything!

The shrimp bowl sauce: a healthy spin on ranch dressing!

Who doesn’t love ranch? For the drizzle for this healthy shrimp bowls recipe, we created a healthy spin on ranch that’s seriously delicious. Here’s what to know:

  • The dressing uses both mayonnaise and yogurt: the yogurt helps to cut down on calories but keeps it deliciously creamy.
  • It has only 38 calories per tablespoon, vs 73 calories in store bought! So we’d call that healthy version. It’s also gluten-free, keto and low carb.
  • You can customize the spice level! Use more adobo sauce if you love the heat, and less if you’re cooking for kids. What’s adobo sauce, you ask?

Using chipotle peppers in adobo sauce

The key ingredient to the chipotle ranch dressing? Adobo sauce. It adds a smoky nuance and complexity that is impossible to replicate! Here’s more about this special ingredient if you haven’t worked with it before:

  • Chipotle peppers in adobo sauce are easy to find at most grocery stores near the Mexican products. The can includes chipotle chiles: smoked and dried jalapeños that are rehydrated and canned, and adobo sauce, a purée of tomato, vinegar, garlic, and other spices.
  • Use only the sauce in this can! Use a spoon to work around the spicy peppers.
  • It’s not ultra spicy. Use 1 tablespoon for a mild ranch, and 2 to 2 1/2 tablespoons for a medium spicy ranch.
  • What to do with the leftovers? Refrigerate or freeze leftovers, and use it for more adobo sauce recipes, like tortilla soup, taco soup, fajitas, or enchilada sauce.
Shrimp rice bowl

Meal prep and storage for this shrimp bowl recipe

Can you make this shrimp bowl recipe ahead? How long do the components last for lunches and easy healthy dinners? Here’s what to know:

  • Cooked shrimp lasts 3 days in the refrigerator. So you can cook in advance and use for lunches and dinners throughout the week.
  • You can make the rice in advance, then reheat. But rice does become dried out in the refrigerator. To reheat it, place on the stovetop or in the microwave with a few tablespoons water. It will re-absorb the water and become moist again!
  • Make the dressing up to 1 week in advance. Then refrigerate! It will likely last even longer.

And that’s it! Let us know what you think of this shrimp bowl recipe in the comments below! Serve it up for healthy dinners or easy lunches throughout the week!

Cilantro lime rice
Cilantro lime rice is a tasty basic staple

This shrimp bowl recipe is…

Pescatarian and gluten-free. For dairy-free and vegan, substitute vegan mayonnaise for the yogurt or go to Chipotle Sauce.

Print
Shrimp Bowl

Shrimp Bowl with Cilantro Lime Rice


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

This shrimp bowl recipe gets 5 stars! An easy lunch or dinner, it stars cilantro lime rice, black beans and chipotle ranch dressing.


Ingredients

For the shrimp bowl

  • 1 recipe Cilantro Lime Rice
  • 1 1/2 pounds medium shrimp, deveined (tail on or peeled)
  • 3 tablespoons olive oil
  • 3/4 teaspoon each kosher salt, smoked paprika, garlic powder, onion powder, and cumin
  • 1 can black beans
  • 1 15-ounce can corn
  • 1 cup pico de gallo 
  • For serving: avocado slices, cherry tomatoes (optional)

For the chipotle ranch dressing (or Chipotle Sauce for vegan)

  • 1/2 cup plain whole milk yogurt (or use mayo for dairy-free)*
  • 1/4 cup mayonnaise
  • 1 teaspoon apple cider vinegar
  • 1/2 each teaspoon each dried dill, garlic powder and onion powder
  • 1/4 each teaspoon each kosher salt and ground black pepper
  • 2 to 2 1/2 tablespoons adobo sauce from a can of chipotle chilis**

Instructions

  1. Start the rice: Start the Cilantro Lime Rice (open the rice recipe in a separate tab).
  2. Cook the shrimp: Thaw the shrimp, if using frozen. Preheat the oven to 400 degrees Fahrenheit or preheat the broiler (or you can sauté it: keep reading!). Pat the shrimp dry. Mix it in a bowl with the olive oil, salt and spices. Place the shrimp in an even layer on a baking sheet (lined with parchment paper, if you’re baking). Place the baking sheet in the oven and bake until juicy and opaque, about 4 to 6 minutes depending on the size of the shrimp. Or for broiling, broil for 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking. If you prefer, you can sauté the shrimp: In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
  3. Make the beans and corn: Meanwhile, drain and rinse the beans. Drain the corn. In a medium bowl, mix the beans, corn, and pico de gallo with 1/2 teaspoon kosher salt
  4. Make the chipotle ranch dressing: Mix all ingredients in a medium bowl. 
  5. Serve: To serve, place the rice, black bean corn salad, and shrimp in a bowl. Add avocado and cherry tomatoes, if using. Drizzle with dressing and top with extra chopped cilantro (leftover from the rice). 

Notes

*Make sure the yogurt has a creamy consistency. Most yogurt brands we’ve used work, but we found one brand that was very runny which didn’t work well for salad dressing. You can also use Greek yogurt, but since it’s thicker, add water 1 teaspoon at a time until the dressing comes to a creamy consistency. 

**Customize to your heat level. For a mild version, use 1 tablespoon adobo sauce. 

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Shrimp bowl

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

One Pot Garlic Butter Shrimp and Orzo.

This one pot shrimp orzo is so ridiculously delish! If you can’t tell, I’m having a little moment with shrimp and butter and lemon. I mean, at least it’s a delicious moment? This is weeknight dinner gold. I love a meal that can be thrown together in a few minutes and tastes like absolute heaven. […]

The post One Pot Garlic Butter Shrimp and Orzo. appeared first on How Sweet Eats.

This one pot shrimp orzo is so ridiculously delish!

one pot garlic butter shrimp and orzo

If you can’t tell, I’m having a little moment with shrimp and butter and lemon. I mean, at least it’s a delicious moment?

This is weeknight dinner gold. I love a meal that can be thrown together in a few minutes and tastes like absolute heaven. When I make this, we cannot stop eating it. Every bite is more incredible than the last.

orzo toasting in brown butter

Why is orzo just oh-so good?! Sure, it’s like rice, but even better. 

I love how it sticks to whatever you toss it with, in a good way. It makes a dish more satisfying too. Plus, it soaks up all the wonderful flavors in the pot.

marinating shrimp in lemon and garlic

Let’s make it tonight!

I toss the shrimp with some olive oil, lemon, salt, pepper and garlic. Crushed red pepper flakes too! Just give it a bit of flavor.

one pot garlic butter shrimp and orzo

Then, the best part? Toasting the orzo in butter. Almost as if it’s arborio rice and you’re making risotto. Let it get a little toasty and golden. At the same time, the butter will brown too. THIS IS WHERE THE FLAVOR IS AT!

All the garlic butter feels start here. I’m all about layering flavor from the bottom up. The garlic butter is fragrant and wonderful and then the toasty orzo gives it even more of a nutty flavor. It’s perfect!

one pot garlic butter shrimp and orzo

The only thing left to do is add the stock, cover the pot and let it go. About 20 minutes later, dinner is ready! 

The beauty in this dish is that both the orzo and shrimp cook quickly. It tastes more flavorful than it looks, which is wild since there are only about ten ingredients in the entire dish.

one pot garlic butter shrimp and orzo

This isn’t an overly complicated dish and it’s certainly not anything groundbreaking. But it’s just one of those recipes that is darn good. Easy but shockingly good. Everyone loves it and you may be tempted to make a double batch. Leftovers are fantastic. It’s simple enough that you can throw a roasted vegetable in the oven if you wish. The best kind of recipe! (more…)

The post One Pot Garlic Butter Shrimp and Orzo. appeared first on How Sweet Eats.

Tajín Shrimp Tacos

These bright and zesty Tacos feature Tajín seasoned shrimp and a simple slaw dressed with a homemade avocado dressing.

The post Tajín Shrimp Tacos appeared first on Budget Bytes.

As the weather starts to warm up I start craving light, fresh food, like these Tajín Shrimp Tacos. These tacos are so simple, with bright chili-lime flavored Tajín seasoned shrimp and a simple slaw made with homemade avocado dressing. They’re the perfect little bites to enjoy with the first warm rays of sun of the season! As always, I’ll list some substitutions and add-on ideas for you below!

Three Tajín Shrimp Tacos open faced on a wooden board, ingredients on the sides

What is Tajín?

Tajín seasoning is a Mexican spice blend containing chili, lime, and salt. This super simple blend packs huge flavor and is incredibly delicious when sprinkled onto fresh fruit, vegetables, meat, fish, or really just about everything. You can find this seasoning in the produce department of most major grocery stores in the U.S. Scroll down to the step-by-step photos below to see a photo of the bottle, so you know what to look for! :)

Can I Substitute the Shrimp?

If you’re not a fan of shrimp, you can also use Tajín to season white fish, like cod, tilapia, or Mahi Mahi instead. You could also use the Tajín to season some cubed or shredded chicken.

Can I Substitute the Avocado Dressing?

Yes, you have a few different options for dressing the slaw for these tacos. When I first made this recipe, I actually used a store-bought guacamole salsa mixed with a little bit of mayonnaise to make the slaw. You could also use something like an avocado ranch dressing, or make my Cilantro Lime Coleslaw.

Take a Short Cut with Coleslaw Mix

I had half a head of purple cabbage in my fridge that I used for this recipe, but you could also use fresh green cabbage, or even take a short cut by using bagged coleslaw mix (shredded cabbage and carrots). Green cabbage may even work a little better here because the natural pigment of the purple cabbage turns kind of brown when mixed with the green avocado dressing.

What Else Can I Add to the Shrimp Tacos?

Tacos are great because they’re so flexible. There are so many things you could add to these tacos to make them your own. Here are a few ideas:

What to Serve with Tajín Shrimp Tacos

I suggest keeping your side dish light, with something like Charred Corn and Zucchini Salad, Cucumber and Black Bean Salad, or Warm Corn and Avocado Salad. Or you can go with some simple sides like Quick Seasoned Black Beans and Cilantro Lime Rice.

A hand picking up one Tajín Shrimp Taco off a plate of three
Three Tajín Shrimp Tacos open faced on a wooden board

Tajín Shrimp Tacos

These bright and zesty tacos feature Tajín seasoned shrimp and a simple slaw dressed with a homemade avocado dressing. 
Total Cost $9.62 recipe / $2.41 serving
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 three tacos each
Calories 420.35kcal
Author Beth – Budget Bytes

Ingredients

Avocado Dressing

  • 1 avocado $0.89
  • 1/4 cup sour cream $0.12
  • 1/4 cup mayonnaise $0.40
  • 1 clove garlic $0.08
  • 1/4 cup chopped cilantro $0.20
  • 2 Tbsp lime juice $0.50
  • 1/4 tsp salt $0.02

Tajín Shrimp

Other Ingredients

  • 1/2 head red cabbage (about 4 cups shredded) $0.93
  • 12 small corn tortillas $1.20
  • 1 jalapeño (optional) $0.10

Instructions

  • Make the avocado dressing first. Add the avocado, sour cream, mayonnaise, garlic, cilantro, lime juice, and salt to a blender or food processor. Blend until smooth. Set the dressing aside.
  • Finely shred the cabbage, so the slaw is ready to be mixed just before serving. Thinly slice the jalapeño (if using).
  • Toast the corn tortillas. You can do this over the open flame of a gas stove, or in a very hot dry skillet. When the skillet is very hot, the tortillas only need to touch the skillet for about 10 seconds on each side to give it that toasty corn flavor. This also helps strengthen the tortillas a bit.
  • If you shrimp are frozen, place them in a colander and run cool water over top until thawed. Remove the peel and tail, if attached. Allow the shrimp to drain well, then place them in a bowl and add the Tajín. Stir to coat the shrimp in Tajín.
  • Heat the cooking oil in a large skillet over medium. When the skillet and oil are very hot, add the seasoned shrimp and sauté until the shrimp are opaque (this should only take about three minutes). If there is a lot of liquid in the bottom of the skillet, remove the shrimp and then allow the liquid to simmer until thickened. Turn off the heat and then toss the shrimp in the thickened sauce.
  • Just before serving, combine the shredded cabbage with about ½ cup of the avocado dressing and stir until the cabbage is evenly coated. The rest of the avocado dressing will be drizzled over the tacos.
  • To build the shrimp tacos, add a handful of slaw to the bottom of each tortilla then top with a few shrimp and a couple slices of jalapeño. Drizzle a little of the remaining avocado dressing over top, then enjoy!

Nutrition

Serving: 3tacos | Calories: 420.35kcal | Carbohydrates: 33.33g | Protein: 19.63g | Fat: 23.88g | Sodium: 752.5mg | Fiber: 7.83g
Close up of three Tajín Shrimp Tacos on a plate

How to Make Tajín Shrimp Tacos – Step by Step Photos

Avocado dressing in a blender

Make the avocado dressing first. Add one avocado, ¼ cup sour cream, ¼ cup mayonnaise, 1 clove of garlic, ¼ cup cilantro, 2 Tbsp lime juice, and ¼ tsp salt to a blender or food processor. Blend until smooth. Shred ½ head cabbage (about 4 cups) and slice one jalapeño.

Toasted tortillas in a skillet

Toast 12 small corn tortillas. You can do this over the open flame of a gas stove or in a very hot dry skillet. They only take about 10 seconds per side to toast. This gives them a deliciously toasty corn flavor and helps strengthen them a bit.

Shrimp seasoned with Tajín in a bowl

If your shrimp are frozen, place them in a colander and run cool water over them until thawed (it’s pretty fast). Remove the peels and tails, if still attached. Place 12oz. raw medium peeled shrimp in a bowl and add ½ Tbsp Tajín seasoning. Stir to coat the shrimp in seasoning.

Cooked shrimp in a skillet

Heat 1 Tbsp cooking oil in a skillet over medium. When the skillet and oil are hot, add the seasoned shrimp. Sauté the shrimp until they are opaque (this should only take a few minutes). If there is a lot of liquid in the bottom of the skillet, remove the shrimp and let the liquid simmer a few more minutes to thicken. Turn off the heat and toss the shrimp in the thickened sauce.

Finished avocado slaw in a bowl with a spatula

Just before serving, prepare the slaw. Add about ½ cup of the avocado dressing to the shredded cabbage and stir to coat. The rest of the dressing will be used to top the tacos.

Avocado dressing being drizzled over a shrimp taco on a plate

To build the tacos, add some of the prepared slaw to each tortilla, top with a few shrimp and a couple slices of jalapeño. Drizzle some of the remaining avocado dressing over top, then enjoy!

Three Tajín Shrimp Tacos open faced on a wooden board

The post Tajín Shrimp Tacos appeared first on Budget Bytes.

Classic Shrimp Fajitas

This Shrimp Fajitas recipe is the ideal 30 minute meal: full of irresistible flavor that everyone loves! Add it to the regular rotation stat. Looking for an easy, tasty 30 minute meal that’s a hit every time? Try these classic Shrimp Fajitas! This Tex Mex favorite might be a little basic, we admit. But it’s a recipe for dinnertime success, which makes it a total gem! Every time we serve these, they get rave reviews from everyone around the table. The fajita veggies are seasoned to perfection, and the shrimp are juicy and buttery. Throw them in a tortilla and spritz with lime, and each bite makes you want to do a happy dance. Here’s what to know about making homemade fajitas! How to make shrimp fajitas: an overview Shrimp fajitas are a fantastic 30 minute meal to add to your regular rotation. You can make them using spices you might already have on hand, or purchased fajita seasoning. The best part? They’re loaded with deliciously tender vegetables. Here’s what to do! Prep the veggies: Use your most efficient knife skills! Cutting lots of veggies time, but using the right skills makes it quick and easy. Head to How to Cut a […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This Shrimp Fajitas recipe is the ideal 30 minute meal: full of irresistible flavor that everyone loves! Add it to the regular rotation stat.

Shrimp fajitas

Looking for an easy, tasty 30 minute meal that’s a hit every time? Try these classic Shrimp Fajitas! This Tex Mex favorite might be a little basic, we admit. But it’s a recipe for dinnertime success, which makes it a total gem! Every time we serve these, they get rave reviews from everyone around the table. The fajita veggies are seasoned to perfection, and the shrimp are juicy and buttery. Throw them in a tortilla and spritz with lime, and each bite makes you want to do a happy dance. Here’s what to know about making homemade fajitas!

How to make shrimp fajitas: an overview

Shrimp fajitas are a fantastic 30 minute meal to add to your regular rotation. You can make them using spices you might already have on hand, or purchased fajita seasoning. The best part? They’re loaded with deliciously tender vegetables. Here’s what to do!

  • Prep the veggies: Use your most efficient knife skills! Cutting lots of veggies time, but using the right skills makes it quick and easy. Head to How to Cut a Pepper or How to Cut an Onion if you need to brush up.
  • Cook the veggies (13 to 15 minutes): Throw them into your biggest skillet and get cooking! Cook until they’re super tender and lightly charred.
  • Cook the shrimp (3 minutes): Pull out the veggies and cook the shrimp! It takes just a few minutes to get that classic fajita skillet sizzle.
  • Serve. That’s it! Grab your favorite toppings and throw it all into a tortilla. Dinner is served!
Shrimp fajitas

Or, make sheet pan shrimp fajitas!

Can you make these shrimp fajitas in the oven too? Actually, you can! Choose the workflow that’s best for you. The advantage to a baked shrimp fajita recipe is that it’s pretty hands off, whereas the stovetop method takes some stirring. But the stovetop method is quicker! The sheet pan shrimp fajitas take 45 minutes total, including preheating and prep time. Here’s what to do:

  1. Preheat the oven to 425 degrees Fahrenheit. 
  2. Prep the veggies and shrimp as noted in the recipe below.
  3. Place the vegetables onto a parchment lined baking sheet and roast 25 minutes until tender.
  4. Use a scraper to pull the veggies to one side. Add the shrimp to the baking sheet and bake 4 to 6 minutes until juicy and opaque, depending on the size of the shrimp.

Fajita seasonings: use spices or a mix!

Do you need fajita seasoning for shrimp fajitas? No. Our favorite way to make fajitas is using spices we already have on hand. So don’t go out and buy packets of fajita seasoning! You can use this combo of seasonings on both the veggies and shrimp. Here’s what to use to season these tasty veggies:

  • Cumin
  • Chili powder
  • Garlic powder
  • Smoked paprika: Smoked paprika is also labeled as pimentón at the grocery store. It has a very smoky flavor and is worth seeking out (you can also use it for these smoked paprika recipes).
  • Salt and pepper

Want to use fajita seasoning instead? You can do that too. Use a purchased brand or our Homemade Fajita Seasoning. See the recipe below for the quantities to use to substitute! Keep in mind fajita seasoning has salt, so pay attention to the notes we’ve provided on adjusting the kosher salt quantity.

Shrimp fajita recipe

Make this meal work for vegetarian and vegan eaters, too

Just a note: fajitas are a great customizable meal idea for people of different diets! These days, it’s not surprising to be feeding many different eaters around one table. You might be cooking for people who eat seafood and vegetarian or vegan eaters. This recipe works well as an option that fits for everyone! Here’s what to do:

  • Make this Shrimp Fajita recipe as noted below.
  • Add the seasoned pinto beans from our Vegetarian Fajitas as the protein for vegetarian or vegan eaters.
  • Customize your toppings based on diet!

Speaking of fajita toppings…

All the best fajita toppings

Use any of your favorite fajita toppings here! You can customize your topping ideas based on diet. Sour cream is a favorite of ours, but you can use cashew cream or another sauce if dairy free! Here are our must-have fajitas toppings:

  • Pico de gallo: It adds just the right zing
  • Sour cream: Always. For vegan, substitute Cashew Cream or Cilantro Sauce
  • Fresh cilantro: Another must! It’s the perfect contrast to the savory veggies
  • Guacamole: Optional — or use a mashed avocado
  • Cheese: Optional too! You can add shredded cheddar, feta, queso fresco or cotija cheese: but the flavor doesn’t need it! It’s ultra flavorful as is.
Shrimp fajita recipe

Lastly…what sides to serve with shrimp fajitas?

When we make these shrimp fajitas as a 30 minute weeknight meal, we usually don’t even make a side dish. But if you have time or are serving it as part of a nicer meal, here are a few easy ideas for what to serve with fajitas:

This shrimp fajita recipe is…

Pescatarian, dairy-free and gluten-free (with corn tortillas or other gluten-free tortilla option).

Print
Shrimp fajitas

Classic Shrimp Fajitas (30 Minutes!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

This Shrimp Fajitas recipe is the ideal 30 minute meal: full of irresistible flavor that everyone loves! Add it to the regular rotation stat.


Ingredients

For the fajita veggies

  • 3 bell peppers (red, yellow, and green)
  • 1 medium red onion
  • 2 portobello mushrooms
  • 3 garlic cloves
  • 3 tablespoons olive oil
  • 2 teaspoons cumin*
  • 1 teaspoon each chili powder, garlic powder, and smoked paprika*
  • 1 1/2 teaspoons kosher salt

For the shrimp fajitas

  • 1 1/2 pounds medium shrimp, deveined (tail on or peeled)
  • 3/4 teaspoon each kosher salt, garlic powder, onion powder, cumin, and smoked paprika
  • 2 tablespoons butter (or olive oil)
  • 3 lime wedges
  • 8 to 12 small tortillas (flour or gluten free)
  • For the toppings: Sour cream, pico de gallo, fresh cilantro, guacamole (optional), shredded cheese (optional)

Instructions

  1. Thaw the shrimp, if frozen.
  2. Prep the veggies: Thinly slice the bell peppers and thinly slice the onion. Remove the stems and slice the portobello mushrooms. Smash the garlic cloves. Place all vegetables and garlic in a bowl and toss with 2 tablespoons of the olive oil, salt, cumin, chili powder, garlic powder, smoked paprika, and kosher salt
  3. In your largest skillet**, heat the remaining 1 tablespoon olive oil over medium high heat. Add the vegetables and cook about 13 to 15 minutes until tender and lightly charred, stirring occasionally. Add additional salt to taste (we usually add a few more pinches). Remove and discard the garlic cloves. Place the vegetables in a bowl while you cook the shrimp.
  4. Cook the shrimp: Pat the shrimp dry. In a medium bowl, mix the shrimp with the salt, smoked paprika, garlic powder, onion powder, and cumin. In the same skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs. Spritz with juice of the lime wedges.
  5. Serve: Warm the tortillas. Top with the toppings and serve. 

Notes

*If you have homemade or purchased Fajita Seasoning, you can substitute it for the spices. For the veggies, use 2 tablespoons fajita seasoning and reduce the kosher salt to 1 teaspoon. For the shrimp, use 1 tablespoon fajita seasoning and add 1/4 teaspoon kosher salt.

**Sheet pan shrimp fajitas variation: Preheat the oven to 425 degrees Fahrenheit. Prep the veggies and shrimp as noted in the recipe. Place the vegetables on a parchment lined baking sheet and roast 25 minutes until tender. Use a scraper to pull the veggies to one side. Add the shrimp to the baking sheet and bake 4 to 6 minutes until juicy and opaque, depending on the size of the shrimp.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Tex Mex

Keywords: Shrimp fajitas, Shrimp fajita recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes