Shrimp Al Pastor Bowls with Cilantro Lime Rice and Fajita Veggies

Inspired by the classic al pastor taco, these vibrant rice bowls bring all the bold flavors without the tortillas. Juicy shrimp is cooked with a sweet and spicy pineapple glaze, then served over fluffy cilantro-lime rice. Loaded with fajita-spiced peppers and onions, fresh pico de gallo and a drizzle of spicy crema, every bite is a fiesta.

Topped with lightly charred pineapple and Monterey Jack cheese, these bowls are a complete meal that’s both satisfying and full of texture. Perfect for a quick weeknight dinner that feels like a celebration.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest and quarter the lime. Drain the pineapple over a small bowl, reserving the juice. Pat the pineapple dry with paper towels.
2. In a small pot, combine the rice, 1¼ cups water and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, dice the tomato. Halve, peel and thinly slice the onion; mince a few slices until you have 2 tablespoons. Roughly chop the cilantro. Halve, core and thinly slice the green pepper into strips. In a small bowl, combine the tomato, minced onion, half the cilantro and a big squeeze of lime juice. Season with salt and pepper to make the pico de gallo.
4. Heat a large, dry pan over medium-high heat. Add the pineapple; cook, stirring occasionally, until lightly charred, 3-5 minutes. Transfer to a plate. Heat a drizzle of oil in the same pan over medium-high heat. Add the sliced onion and green pepper; cook, stirring occasionally, until charred and softened, 7-9 minutes. Add half the fajita spice blend and a splash of water; cook, stirring, until fragrant and water has evaporated, 1-2 minutes. Season with salt and pepper. Transfer to the plate with pineapple. Wipe out the pan.
5. Heat a drizzle of oil in the same pan over medium-high heat. Once hot, add the shrimp; cook, breaking up into pieces, until browned and cooked through, 4-6 minutes. Add the chili powder, remaining fajita spice blend, reserved pineapple juice and a big pinch of salt. Cook, stirring, until shrimp is coated and sauce has reduced, 1-2 minutes. Remove from heat and stir in a big squeeze of lime juice. In a small bowl, combine the sour cream and hot sauce to taste. Add water 1 teaspoon at a time until it reaches a drizzling consistency. Season with salt and pepper.
6. Fluff the rice with a fork; stir in the lime zest, remaining cilantro and 1 tablespoon butter. Season with salt and pepper. Divide rice between bowls; top with shrimp, pineapple and veggies and pico de gallo. Sprinkle with Monterey Jack cheese. Drizzle with spicy crema. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

What can I substitute for the fajita spice blend?

Mix equal parts chili powder, cumin, garlic powder and smoked paprika.

How do I store leftovers?

Store components separately in the fridge for up to 2 days. Reheat gently.