Quick Shrimp Fajita Bowls

Spring has sprung and theres nothing quiet like our fresh and easy Shrimp Fajita Bowl recipe!

Ingredients

• 2 tablespoons avocado oil
• 1 1/2 pounds raw shrimp, peeled and deveined
• 2 tablespoons Imperio Oaxaca Street Taco Seasoning
• Salt and pepper
• 2 tablespoons salted butter
• 3 cloves garlic, chopped
• 1 yellow onion, sliced
• 1 yellow or red bell pepper; sliced
• 3-4 cups cooked white or brown rice
• 2 cups roasted corn kernels
• 2 cups black or pinto beans, warmed
• avocado, green onion, lime wedges, and cilantro for garnish

Jalapeno Cucumber Vinaigrette 

• ½ cup sour cream, plain Greek yogurt, or Mexican crema
• 2 tablespoons Imperio Jalapeño Cucumber Hot Sauce
• 2 tablespoons fresh  lime juice
• 1-2 tsp Imperio Chile Lime Salt Seasoning

Directions: 

1. Heat avocado oil in a large skillet over medium heat. Add shrimp, Imperio Street Taco seasoning, salt, and pepper. Sear shrimp on both sides for 2-3 minutes per side. In the last 2 minutes, add butter, garlic, and more Oaxaca Taco seasoning, as needed. Remove from skillet.
2. In the same skillet, cook onions until fragrant for about 5 minutes. Add bell peppers, season with salt and pepper, and cook until tender for another 5 minutes.
3. For the crema vinaigrette, mix all ingredients in a glass jar and season with chile-lime salt.
4. Serve by spooning shrimp, onions and peppers over rice bowls. Add corn, beans, avocado, and pour over the vinaigrette. Sprinkle with crumbled cheese, green onions, cilantro & more chile-lime seasoning!