Shrimp Fajita Bowls
30 min523 kcal each
Smoky cumin-spiced peppers and onion with quick-seared shrimp over fluffy basmati. Thirty minutes to three bowls.
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Plan this recipeIngredients
for 3 servings- Raw shrimp, peeled600 g
- Mixed bell peppers3 piece
- Red onion1 piece
- Olive oil2 tbsp
- Ground cumin2 tsp
- Chili powder1 tsp
- Garlic powder1 tsp
- Smoked paprika1 tsp
- Salt1 tsp
- Black pepper½ tsp
- Basmati rice, dry185 g
- Low-sodium chicken broth480 ml
Method
Prep 5 min · cook 25 min- Rinse the rice well, bring it to a gentle boil with the broth, then cover and cook on low for 20 minutes.
- Toss the sliced peppers and onion with half the oil and all the spices.
- Cook them in a hot pan for about 7 minutes until soft and charred in places; set aside.
- Add the remaining oil and cook the shrimp for about 4 minutes until opaque.
- Fluff the rice and divide among 3 bowls with the vegetables and shrimp.
- Keeps 3 days in the fridge. Reheat gently for 90 seconds.
Nutrition
per servingCal
523
Protein
37g
Carbs
65g
Fat
13g
Of 13g of fat per serving, 2.3g is saturated.
