Shrimp Fajita Bowl with Quinoa
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This shrimp fajita bowl with quinoa is a fresh, flavorful dinner recipe featuring chili-spiced shrimp, sautéed bell peppers and onions, fluffy quinoa, black beans, crunchy cabbage, and a bright cilantro lime vinaigrette. Inspired by classic shrimp fajitas, this bowl skips the tortillas in favor of a hearty grain bowl packed with protein, fiber, and vegetables. It’s an easy weeknight meal that comes together quickly while still delivering bold Tex-Mex flavors.
This healthy-ish fajitas are perfect for summer and the veggies and shrimp can even be made in a pan on the grill, if desired. Grain bowls make for a great balanced meal without compensating on flavor. Rather than using a store bought fajitas seasoning, the simple blend of chili powder, cayenne powder, salt and lime juice adds a smoky heat (and reduces the sodium levels!). If you love Tex-Mex-inspired fare, check out these fish tacos with cilantro lime yogurt sauce or my chicken or skirt steak fajitas for your next easy (and super fun) family dinner.
Why You’ll Love This Recipe
- Balanced and filling – Shrimp, quinoa, black beans, and vegetables make this a satisfying all-in-one meal.
- Great for meal prep – The components can be prepared ahead of time and assembled throughout the week.
- Packed with flavor – The chili-spiced shrimp and cilantro lime vinaigrette add bright, bold flavor to every bite.
What are the Benefits of Quinoa?
Using quinoa in this bowl keeps it on the lighter side! Quinoa is a very nutritious whole grain and very high in fiber and protein. I like using it as an alternative to rice. It’s also great for people with gluten intolerance and has a low glycemic index.
Key Ingredients in This Recipe
- Shrimp – I prefer to use colossal (U/15) shrimp in this recipe so that each person gets 3 to 4 shrimp in the shrimp fajitas bowls. They’re meatier and stay very tender when cooked. The seasoned shrimp are coated simply with chili powder, cayenne, salt and lime juice.
- Quinoa – Quinoa is a whole grain cooked similar to rice. I cook quinoa in vegetable broth for added flavor but you can substitute water in a pinch. There are a few different types but white quinoa is the most common. If desired you can easily substitute rice or cauliflower rice in for the quinoa bowl.
- Green cabbage – The cabbage adds a nice crunch to the base of this bowl. It can be substituted with another green, like chopped romaine.
- Bell peppers – Bell peppers are sweet with mild flavor. They don’t have any heat but add a sweet flavor, especially when slightly charred in the pan. They contrast with the red onion and spicy shrimp.
- Red onion – I sauté red onion along with the strips of bell peppers. Red onions turn from pungent and slightly spicy when raw to slightly sweet, but are still full of onion flavor when they’re cooked.
- Black beans – Dried black beans take so much time to cook and soak that I often find it easier to reach for canned beans. I always rinse and drain my canned black beans.
- Sour cream – Sour cream contrasts with the flavors of the peppers and shrimp, acting as a cooler element.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Cook the quinoa in vegetable or chicken broth instead of water. The extra flavor infuses the grain and makes the entire bowl taste more robust without any additional effort.
Swaps and Substitutions
- Shrimp: Substitute with chicken, steak, salmon, tofu, or roasted chickpeas.
- Quinoa: Replace with brown rice, white rice, cauliflower rice, or farro.
- Black beans: Use pinto beans, kidney beans, or omit them entirely.
- Green cabbage: Swap with romaine lettuce, mixed greens, or shredded kale.
- Bell peppers: Use poblano peppers, zucchini, or additional onions.
- Sour cream: Substitute with Greek yogurt, Mexican crema, or avocado.
How Can You Tell the Difference Between Shrimp Sizes?
The terms “jumbo” and “extra jumbo” and “colossal” aren’t standardized terms within the industry. Instead look at the numbers: they estimate approximately how many shrimp are in one pound. A “U” will designate that it is under that number, for example U/15 – means under 15 shrimp per pound. As the number gets smaller, the shrimp get bigger and meatier.
How to Make Shrimp Fajita Bowls with Quinoa (Step-by-Step)
- Make the vinaigrette. Whisk together the lime juice, garlic, vegetable oil and cilantro until completely combined. Season to taste with salt. Set aside until ready to use.
- Mix the spices. Stir together the chili powder, cayenne and salt then season the shrimp. And set aside.
- Sauté the veggies. In a large cast-iron skillet over medium heat, add 1 tablespoon of the oil and heat through. Add the onions and sauté briefly. Add the bell peppers and continue to sauté until slightly charred. Set aside and return the pan to heat.
- Cook the shrimp. Add the remaining oil and heat through then add the shrimp to the pan and cook, until pink and no longer translucent.
- Make the quinoa. While the shrimp and veggies cook, make the quinoa. Simmer in a pot until all the liquid has been absorbed and fluff with a fork.
- Assemble and serve. Divide the quinoa among each serving bowl followed by green cabbage and black beans. Add the shrimp, peppers and onions over the top. Garnish with sour cream, cilantro and lime wedges. Serve the shrimp fajitas bowls immediately. Squeeze the lime juice over the top as desired.
How to Serve Shrimp Fajita Bowls with Quinoa
- Weeknight dinner: Serve warm with extra lime wedges and cilantro.
- Meal prep lunches: Portion the quinoa, beans, vegetables, and shrimp into containers for grab-and-go lunches.
- DIY bowl bar: Set out toppings like avocado, salsa, pickled onions, and jalapeños so everyone can customize their bowl.
- Extra hearty meal: Add sliced avocado, cotija cheese, or tortilla strips for additional texture and flavor.
How to Store Shrimp Fajita Bowls with Quinoa
- Refrigerate components separately: Store the shrimp, quinoa, vegetables, and vinaigrette in separate airtight containers for up to 4 days.
- Meal prep ahead: Assemble bowls in containers and keep the dressing separate until serving.
- Reheat gently: Warm the shrimp and vegetables in a skillet or microwave until heated through.
- Store vinaigrette: Keep the cilantro lime vinaigrette refrigerated for up to 5 days.
FAQ – Frequently Asked Questions
Popular toppings include avocado, pico de gallo, cilantro, sour cream, cotija cheese, pickled onions, jalapeños, and extra lime wedges.
Large or colossal shrimp work best because they stay tender during cooking and provide a substantial bite in each bowl.
Cook shrimp just until they turn pink and opaque. Overcooking even by a minute or two can make them tough and chewy.
Yes. Shrimp fajita bowls are a popular meal-prep option because the ingredients hold up well in the refrigerator and can be easily reheated or enjoyed cold.
Yes. Thaw the shrimp completely and pat them dry before seasoning and cooking to ensure they sear properly and don’t release excess moisture.
Quinoa contains more protein and fiber than white rice and is naturally gluten-free, making it a popular choice for grain bowls and meal prep recipes.
Other Recipes to Try
If you loved these protein- and fiber-packed fajita bowls, check out some of my favorites:
- Beer-Battered Fish Tacos with Cilantro Lime Sauce
- Baja Fish Ceviche Tostada
- Southern Blackened Catfish Tacos
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Shrimp Fajita Quinoa Bowl
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Ingredients:
Cilantro lime vinaigrette:
- 2 tablespoons fresh lime juice
- 1 garlic clove, minced
- ¼ cup vegetable oil
- ¼ cup fresh cilantro leaves, finely chopped
- Kosher salt, as needed
For the shrimp fajita mixture:
- 2½ teaspoons chili powder
- ½ teaspoon cayenne
- ½ teaspoon kosher salt
- 1 pound colossal (U/15) shrimp
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons vegetable oil, divided
- 1 medium yellow onion, thinly sliced
- 1 medium red bell pepper, cored and sliced
- 1 medium green bell pepper, cored and sliced
- 1 medium orange bell pepper, cored and sliced
For assembly:
- 1 cup vegetable stock
- ½ cup white quinoa
- 2 cups finely shredded green cabbage
- 1 (15.5-ounce) can black beans, rinsed, drained and heated
- ½ cup sour cream
- ¼ packed cup cilantro
- Lime wedges, for serving
Instructions:
Cilantro lime vinaigrette:
- Whisk together the lime juice, garlic, vegetable oil and cilantro until completely combined. Season to taste with salt. Set aside until ready to use.
For the shrimp fajita mixture:
- In a small bowl stir together the chili powder, cayenne and kosher salt. In a large mixing bowl toss the shrimp with the lime juice then season with the spice mixture, tossing to combine.
- Heat a large cast-iron skillet over medium heat, add 1 tablespoon of the oil and heat through. Add the onions and sauté for 3 minutes.
- Add the bell peppers and continue to sauté, stirring occasionally, until some char marks appear and the onions and peppers are tender, about 4 to 5 minutes. Set aside and return the pan to heat.
- Add the remaining oil and heat through then add the shrimp to the pan and cook, until pink and no longer translucent, about 1 minute per side.
For assembly:
- Bring the vegetable stock to a boil over medium heat, then stir in the quinoa. Reduce heat to medium-low and cover, simmering until stock has been absorbed, about 15 minutes. Fluff with a fork.
- Divide the quinoa among serving bowls followed by green cabbage and black beans. Top with shrimp, peppers and onions. Garnish with sour cream, cilantro and lime wedges. Serve immediately.
Notes:
Nutrition:
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Absolutely delicious! We loved everything about this, especially the shrimp. I really like when simple ingredients = amazing flavors. I would have the shrimp even without the rest of the bowl ingredients. We did follow the recipe exactly, except for using jasmine rice instead of quinoa (had it for dinner the night before!). Next time, we’ll make double the vinaigrette so that the rice and cabbage get some, too. One of the best things about this recipe is how easy and quick it is to make. Great for weeknight meals!
I am so happy to hear you enjoyed the recipe! Great note on using rice for quinoa! Definitely a swap I know other people will find valuable.