Crispy Shrimp Fajita Bowls

When it comes to satisfying meals that burst with flavor and color, shrimp fajita bowls rank high on the list. These delightful bowls combine the succulent taste of crispy shrimp with an array of fresh, vibrant vegetables, creating a dish that is not only visually appealing but also incredibly satisfying. The fusion of textures and flavors makes shrimp fajita bowls a popular choice for lunch or dinner, whether you're preparing a quick meal for yourself or impressing guests at a gathering.

Looking for a flavorful, colorful meal that will impress? Try crispy shrimp fajita bowls! This vibrant dish combines perfectly crispy shrimp with fresh veggies like bell peppers and onions, offering a delightful mix of textures and tastes. With protein-packed shrimp and customizable toppings, these bowls cater to all dietary preferences. Ideal for lunch or dinner, they’re perfect for meal prep or entertaining guests. Discover the joy of cooking with this delicious recipe!

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Ingredients

For the Shrimp:

1 pound large shrimp, peeled and deveined

1 cup buttermilk

1 cup cornmeal

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon cayenne pepper (optional for spice)

Salt and pepper to taste

Oil for frying

For the Fajita Vegetables:

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 medium onion, thinly sliced

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

For the Bowls:

2 cups cooked rice (white or brown)

1 cup black beans, drained and rinsed

1 avocado, sliced

½ cup fresh cilantro, chopped

Lime wedges for serving

Salsa or pico de gallo for topping

Optional: sour cream or Greek yogurt

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Instructions

Prepare the Shrimp Marinade: In a bowl, combine peeled and deveined shrimp with buttermilk and let it soak for at least 15 minutes. This will help keep the shrimp juicy.

Prepare the Breading Station: In two separate shallow dishes, mix the cornmeal, flour, garlic powder, paprika, cayenne pepper (if using), salt, and pepper in one, and keep the other one plain for the buttermilk.

Bread the Shrimp: Remove shrimp from the buttermilk, allowing excess to drip off. Dredge the shrimp first in the seasoned cornmeal-flour mixture, then back to buttermilk, and again in the cornmeal-flour mixture. Set aside on a plate.

Cook the Fajita Vegetables: In a large skillet, heat olive oil over medium-high heat. Add sliced red and yellow bell peppers along with the onion. Sprinkle with cumin, chili powder, salt, and pepper. Sauté for about 5-7 minutes until vegetables are tender and slightly charred. Remove from the skillet and set aside.

Fry the Shrimp: In the same skillet or a frying pan, heat oil (enough for shallow frying) over medium-high heat. Once hot, add the breaded shrimp in batches, careful not to overcrowd the pan. Fry for about 2-3 minutes on each side until golden brown and crispy. Remove shrimp and place on a paper towel to drain excess oil.

Assemble the Bowls: In serving bowls, layer cooked rice, black beans, sautéed fajita vegetables, crispy shrimp, and sliced avocado. Top with chopped cilantro, a squeeze of fresh lime juice, and your desired salsa or pico de gallo.

Serve: Enjoy immediately while the shrimp are crispy! You can add a dollop of sour cream or Greek yogurt on top for creaminess if desired.

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Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings