Quick Shrimp Fajita Bowls

Quick Shrimp Fajita Bowls

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


  • 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 


  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! 


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