Shrimp Fajita Bowls with Pico De Gallo and Chili Lime Crema

These shrimp fajita bowls are a fresh, flavorful twist on classic fajitas. Skip the tortillas and build a bowl with buttery lime rice, saucy spiced shrimp and sautéed peppers and onions. Top it all with homemade pico de gallo, a tangy chili lime crema and a sprinkle of Monterey Jack and cotija cheese.

Crunchy blue corn tortilla chips add the perfect finishing touch-use them for scooping or crush them over the top. This meal is fully customizable, so everyone can build their bowl just the way they like it.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Cotija CheeseView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView 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

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice the tomato. Halve, peel and thinly slice the onion; mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings). Zest and quarter the lime. Mince the jalapeño, removing ribs and seeds for less heat. Halve, core and thinly slice the green pepper into strips.
2. In a small pot, combine the rice, 1¼ cups water (2¼ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until the rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, in a small bowl, combine the diced tomato, minced onion, a squeeze of lime juice and as much jalapeño as you like. Season with salt and pepper. In a separate small bowl, combine the sour cream, a squeeze of lime juice and a pinch of chili powder (you’ll use the rest later). Season with salt and pepper. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced onion and green pepper; cook, stirring occasionally, until browned and softened, 7-9 minutes. Season with salt and pepper. Tip: Lower the heat and add a splash of water if the veggies begin to brown too quickly. Turn off the heat; transfer to a medium bowl and cover to keep warm. Wipe out the pan.
5. Heat another drizzle of oil in the same pan over medium-high heat. Add the shrimp in a single layer and season with the Southwest Spice Blend and remaining chili powder. Cook, stirring occasionally, until the shrimp are pink and cooked through, 4-6 minutes. Stir in the stock concentrate and a splash of water; cook until saucy, 1-2 minutes. Turn off the heat. Season with salt and pepper.
6. Fluff the rice with a fork; stir in 1 tablespoon butter (2 tablespoons for 4 servings) and the lime zest. Season with salt and pepper. Divide the rice between bowls and top with the shrimp and veggies. Drizzle with the crema. Top with Monterey Jack, cotija cheese and the pico de gallo. Serve with tortilla chips and remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of shrimp?

Yes, you can substitute chicken, steak or tofu. Adjust cooking time as needed.

What can I use instead of cotija cheese?

Feta cheese or queso fresco are good substitutes for cotija.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and shrimp gently to avoid overcooking.