Chili Lime Shrimp Fajita Bowls are the perfect healthy meal for spring or summer. Best of all, they’re low carb, paleo, whole 30, keto-friendly and easy to customize and made with cauliflower rice, bell peppers and avocado.
Since it’s almost officially summer (and beach body season) he’s been trying to eat healthier and cutting back on his carbs.
These Chili Lime Shrimp Fajita Bowls are super easy to customize and fit perfectly in a paleo, low carb, keto and whole 30 diet.
They are fresh, flavorful and come together in about 30 minutes so they are perfect for busy weeknights. I love making shrimp and seafood in the hot summer months since they take no time at all to cook up but you can certainly use chicken or steak instead.
HOW TO MAKE CHILI LIME SHRIMP FAJITA BOWLS
- Start off by thawing the shrimp and removing their tails. Toss with the homemade Tex-Mex seasonings of chili powder, salt, garlic / onion powder, cumin, smoked paprika and some fresh lime. Or feel free to use your favorite store-brand taco seasoning if you’re short on time.
- Slice up the onions and peppers then saute until they are tender and cooked through.
- Sear the shrimp until they are pink and opaque and have a nice char.
- Serve over cauliflower rice with avocado and lime
CAN I MAKE THIS FAJITA BOWL AHEAD FOR MEAL PREP?
Yes! This recipe for would definitely work great for meal prep.
Just divide into lunchbox containers and store in the fridge for up to 2-3 days. You can even switch up the vegetables or serve it alongside zucchini noodles or broccoli rice instead. Re-heat until everything is steaming and hot
These shrimp fajita bowls are kept low carb by swapping out the white rice with cauliflower. If you haven’t tried riced cauliflower, it’s really simple to make.
The texture is not mushy at all if you prepare it right.
To make the best cauliflower rice:
- Start off by chopping your cauliflower into sections before adding it in the food processor.
- Process the cauliflower in batches until the pieces are fairly uniform and in rice-sized pieces.
- Preheat your skillet on high and saute the cauliflower in some oil. It only takes a couple of minutes. Use a large skillet (or cook it in batches) so you can spread it out in a fairly thin layer across the pan (again, this helps reduce the moisture so it doesn’t get too watery).
More fajita recipes you might like:
Chili Lime Shrimp Fajita Bowls are the perfect healthy meal for spring or summer. Best of all, they're low carb, paleo, whole 30, keto-friendly and easy to customize and made with cauliflower rice, bell peppers and avocado.
- 1 lb raw medium shrimp peeled de-veined and tails removed
- sea salt to taste
- 1/2 tsp chili powder
- 1/4 tsp cumin
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1/4 tsp smoked paprika
- zest and juice of 1 lime
- 2-3 bell peppers thinly sliced
- 1 onion thinly sliced
- 1 tablespoon avocado or olive oil divided
- 1 tablespoon ghee (OR butter for non-paleo/whole 30)
- cauliflower rice
- fresh cilantro
- lime wedges
- avocado slices or guacamole
In a medium bowl, combine shrimp, salt, chili powder, cumin, garlic powder, onion powder, paprika and lime. Set aside.
- Slice the onions and peppers.
- Heat 1 tablespoon oil and cook peppers and onions 4-5 minutes, stirring regularly, or until they're crisp-tender. Transfer to plate. Wipe down the pan as necessary.
Heat butter and remaining oil in same skillet over medium heat. Working in batches, sear shrimp and cook for 2-3 minutes per side. Transfer to plate, and continue cooking remaining shrimp, adding more oil and /or butter as necessary. When all the shrimp is cooked add everything back to the pan and toss very gently until heated through. Add a splash of lime and adjust seasonings.
- Serve over cooked cauliflower rice with cilantro, lime wedges and avocado, if desired.