Shrimp Fajita Bowls with Cilantro-Lime Rice

Tip: Prepare rice according to package instructions. 1 cup uncooked rice yields approximately 3 cups cooked. Use chicken, vegetable, or other broth or stock in lieu of water for more flavor.

Prep time: 15 minutes
Cook time: 15 minutes (+ time to prepare rice)
Serves: 4

Cilantro-Lime Rice Ingredients:

3 c. long-grain brown rice, cooked
2 large limes, preferably organic – juice and zest
1 t. ground cumin
¼ c. fresh cilantro leaves, chopped
Sea salt and black pepper, to taste

Remaining Ingredients:

2 T. extra virgin olive oil (+ more, if needed)
1 medium red bell pepper, thinly sliced
1 medium yellow pepper, thinly sliced
1 medium orange bell pepper, thinly sliced
1 medium red onion, thinly sliced
Sea salt and black pepper, to taste
1 lbs. shrimp, peeled and deveined
1 t. ground cumin
1 t. chili powder
½ t. garlic powder
Sea salt and black pepper, to taste
Additional cilantro and lime wedges, for serving

Directions:

Add the cooked rice, lime juice, lime zest, ground cumin, and cilantro to a large bowl. Season with salt and black pepper, to taste, and stir to combine. Cover to keep warm and set aside.

Add two tablespoons olive oil to a large skillet set over medium heat. Add the bell peppers and red onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the vegetables soften and develop a bit of colour, approximately 10 minutes.

Transfer the veggies to a plate and add the shrimp to the skillet. (Add a little more olive oil, if necessary). Sprinkle with ground cumin, chilli powder, and garlic powder. Season with salt and black pepper, to taste, and cook just until the shrimp turns opaque, approximately 3-4 minutes. Do not overcook.

To serve, divide the seasoned rice between four serving bowls and top each bowl with the cooked vegetables and shrimp. Garnish with additional cilantro and lime wedges, if desired. Enjoy!

Blackened Fish Tacos    Swordfish & Pineapple Kabobs
Shrimp Fajita Bowls with Cilantro-Lime Rice

Spicy Cajun Snapper with Mango-Avocado Salsa
Pan-Seared Grouper with Lime Butter Sauce
Pistachio-Crusted Salmon with Blistered Cherry Tomatoes

Shrimp Oreganato    Coconut Fish Curry