Fiesta Shrimp Rice Bowls

Name: Fiesta Shrimp Rice Bowls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 TBSP avocado oil, divided; 10 oz shrimp, shell off & deveined; 1 bell pepper, sliced into thing strips (about 1/2-inch); 1/2 red onion, sliced into thin strips (about 1/2-inch); 1 cup cooked rice; 1 tsp chili powder; 1/2 tsp ground cumin; 1/2 tsp paprika (I like to use smoked paprika for a smoky flavor); 1/2 tsp dried oregano; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp sea salt; 1/8 tsp cayenne

By Dana Sandonato

on Aug 03, 2026

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These Mexican-inspired shrimp rice bowls are well-seasoned in all the right ways. You get sweet bell peppers, red onion, plump, juicy shrimp, all piled over rice, plus whatever else you’re in the mood to throw in! A full meal in one bowl, and it comes together in about 20 minutes.

Bowl of seasoned shrimp, rice, and veggies with cheese and avocado.

Whenever I’m at a restaurant, and a waiter walks by with that sizzling pan of earthy, spiced aromatics, I immediately regret not ordering the fajitas. That exact pang of regret is what inspired these fiesta shrimp rice bowls. Turns out, fajitas are shockingly easy to make at home, and putting everything into a bowl only makes it better. It’s a quick, satisfying, weeknight-friendly dinner, much like my sheet pan shrimp fajitas, except this one gets its sizzle from a screaming hot cast iron pan instead. As it should.

⇨ If you love bowl meals as much as I do, check out my popular burrito bowl recipe, my chicken teriyaki bowl, or these tasty Greek quinoa bowls.

A Few Good Reasons to Make This

Shrimp cooks fast, which makes it great for weeknights. Unlike chicken or steak fajitas, shrimp needs only a couple minutes per side, so this comes together quicker than most fajita variations.
You control the seasoning: restaurant fajita seasoning is often heavy on salt and light on nuance. At home, you can push the cumin, chili, and lime exactly where you want them.
Bowl format means more room for protein & fiber: no small tortilla to dictate what you can pile in. With a bowl, it’s all about a bit of starch/carbs and heaping piles of the good stuff.

Tips From My Kitchen

I make mistakes so that you don’t have to! Here are some things I’ve learned while testing this recipe…

Start with a sizzling hot pan: this creates those dark, caramelized spots on peppers and onions, and fast!
Use an oil with a high smoke point: like avocado oil, canola, or corn oil.
Stir often: toss the vegetables every 30 seconds or so, so they char evenly without burning to the iron.
Add the shrimp last: they take only two minutes to cook—one minute per side. So you want to char the onions and peppers first; don’t add the shrimp in at the same time.

Ingredients at a Glance

A quick look at some of the essentials before we dive into the recipe:

Shrimp: be sure to get uncooked shrimp. For convenience, already shelled and deveined.
Seasoning: I’ve provided a list of spices, but if you plan to use pre-packaged fajita seasoning, you’ll need about 1 tablespoon.
Bell peppers: red, orange, and yellow are sweet, whereas green bell peppers have a more bitter flavor. Go with your preference.
Onion: red adds a nice pop of color and has a mild, sweet taste when sautéed. White is the most authentic option used in restaurants, with its crisp bite and natural sweetness when charred. Yellow gives a more mellow, earthy profile.

How to Make Fiesta Shrimp Rice Bowls

Shrimp, peppers, onions, and charred limes in a cast-iron skillet.

Step 1: Season the veggies and the shrimp

Place the peppers and onions into a mixing bowl, drizzle with a bit of avocado oil, season, and toss to coat. Do the same thing with the shrimp in a separate mixing bowl.

Step 2: Sear the onions and peppers

Heat a cast-iron pan on the stove over high heat until it’s very hot—about 3-5 minutes.

Add about 2 tablespoons of oil to the pan, then dump in the onions and peppers. They should sizzle immediately and emit that delicious aroma! Let them cook until they become tender and develop char marks, stirring every 30 seconds or so.

Step 3: Add the shrimp

After about 3-5 minutes, move the onions and peppers off to the side of the pan to make room for the shrimp. Add the shrimp, ensuring they aren’t crowded, and let them cook for a minute. Flip them, and cook for another minute.

When done, remove the pan from the heat.

Step 4: Create your bowls

Spoon rice into bowls, then top with the veggies and shrimp, and any other toppings you want.

Tasty Topping Ideas

Avocado
Diced tomatoes
Greek yogurt lime crema
Cotija or shredded cheddar
Hot sauce
Air fryer sweet potatoes

Bowl of seasoned shrimp with rice and veggies.

Meal Prep & Storage Tips

Store components separately for maximum texture.
Shrimp keeps 3–4 days in an airtight container.
For work lunches: pack toppings separately so you can reheat the main components and add the toppings afterward.