Shrimp Fajita Bowls with Avocado Crema
A vibrant and flavorful dish merging the spice of fajitas with creamy avocado, perfect for a quick weeknight meal.
Ingredients
For the shrimp and veggies
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil for shrimp
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- to taste Salt & pepper
- 1 tbsp olive oil for veggies
For the avocado crema
- 1/4 cup sour cream or Greek yogurt
- 1 small clove garlic
- to taste Salt
- to thin Water as needed
For serving
- 1–1.5 cups cooked rice (white, brown, or cauliflower)
- optional black beans, cherry tomatoes, cilantro, lime wedges, hot sauce
Instructions
Cooking
- In a hot skillet, sauté the sliced peppers and onions in olive oil until slightly charred and tender. Set them aside.
- In the same skillet, toss the shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and lime juice. Cook for 2–3 minutes per side until the shrimp turns pink and slightly crispy.
- In a food processor or blender, combine the avocado, sour cream (or Greek yogurt), lime juice, garlic, and a pinch of salt. Blend until smooth and creamy, adding a little water if needed for a drizzle consistency.
- Start with a generous layer of cooked rice at the bottom of each bowl. Top with the sautéed fajita veggies and cooked shrimp. Add any optional toppings like black beans, cherry tomatoes, or cilantro. Finish with a drizzle of the avocado crema and a squeeze of fresh lime juice.
Notes
For optimal freshness, store leftovers in separate airtight containers. Reheat shrimp and veggies before serving. Use fresh shrimp and vegetables for the best flavor, and avoid overcooking the shrimp.