Crispy Shrimp Fajita Bowls

Layering the ingredients in your fajita bowls is crucial for both visual appeal and flavor balance. When you take the time to arrange your components thoughtfully, you create a meal that not only looks stunning but also delivers a harmonious blend of flavors and textures.

Dive into a vibrant culinary adventure with Zesty Crispy Shrimp Fajita Bowls! This delicious dish combines crispy shrimp and colorful sautéed veggies over a hearty rice base, creating a perfect harmony of flavors and textures. Ideal for family dinners or entertaining guests, these bowls are not only visually appealing but also packed with nutritional benefits. Customize your ingredients to match your preferences, and enjoy a meal that's both satisfying and healthy. Discover the joy of cooking and the art of layering today!

Print Recipe Pin Recipe

Ingredients

For the crispy shrimp:

1 lb large shrimp, peeled and deveined

1 cup buttermilk

1 cup panko breadcrumbs

½ cup all-purpose flour

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

½ tsp cayenne pepper (adjust based on your spice preference)

Salt and black pepper to taste

Oil for frying (vegetable or canola)

For the fajita veggies:

1 bell pepper (choose red, yellow, or green), sliced into strips

1 medium onion, sliced into wedges

1 tbsp olive oil

1 tsp chili powder

1 tsp cumin

Salt and black pepper to taste

For the bowls:

2 cups cooked rice (options: white, brown, or cauliflower rice)

1 cup black beans, rinsed and drained

1 ripe avocado, sliced

½ cup corn (canned or frozen)

Fresh cilantro, chopped for garnish

Lime wedges for serving

Sour cream or Greek yogurt (optional, for topping)

--

Instructions

Prepare the shrimp: In a medium-sized bowl, immerse the shrimp in buttermilk. Allow them to soak for about 15 minutes; this process helps to tenderize and infuse flavor into the shrimp.

Coat the shrimp: In a shallow dish, combine the panko breadcrumbs, flour, paprika, garlic powder, onion powder, cayenne pepper, along with a pinch of salt and black pepper. Once the shrimp have soaked, remove them from the buttermilk, letting excess liquid drip off. Dredge each shrimp in the breadcrumb mixture, lightly pressing to ensure an even coating adheres.

Fry the shrimp: In a large skillet, pour in about ¼ inch of oil and heat over medium-high heat until it reaches a hot temperature (you can test this by dropping in a few breadcrumbs; they should sizzle immediately). Working in batches to avoid overcrowding, carefully fry the shrimp for about 2-3 minutes per side, or until they are golden brown and crispy. Once cooked, remove the shrimp from the skillet and place them on paper towels to drain excess oil.

Cook the fajita veggies: In a separate skillet, add 1 tablespoon of olive oil over medium heat. Once hot, add the sliced bell pepper and onion along with chili powder, cumin, salt, and pepper. Sauté the vegetables for around 5-7 minutes, stirring occasionally, until they become slightly softened yet still retain a bit of crunch.

Assemble the bowls: Begin by adding a portion of cooked rice to the bottom of each bowl as the base. Layer on black beans, followed by the crispy shrimp, sautéed fajita veggies, corn, and slices of avocado.

Garnish and serve: Finish off the bowls with a generous sprinkle of freshly chopped cilantro, a squeeze of lime juice to enhance flavor, and a dollop of sour cream or Greek yogurt if desired. Serve the bowls immediately to enjoy the vibrant flavors.

---

Prep Time: 30 mins | Total Time: 45 mins | Servings: 4

- Presentation Tips: Use colorful bowls for an inviting display, and consider serving the lime wedges on the side for guests to personalize their bowls. Add a few extra cilantro leaves on top for an appealing pop of green!