25 Minute Fajita Shrimp Rice Bowls
Quick and easy shrimp rice bowl with vibrant flavors and minimal cooking time thanks to a pressure cooker.
Equipment
- 1 pressure cooker for cooking rice
Ingredients
Main ingredients
- 2 tablespoons extra virgin olive oil
- 1.5 pounds raw shrimp peeled and deveined
- 2 tablespoons fajita or taco seasoning
- kosher salt and black pepper to taste
- 2 tablespoons salted butter
- 3 cloves garlic chopped
- 1 tablespoon fresh thyme
- chili flakes to taste
- 1 yellow onion sliced
- 3 bell peppers sliced, or 12 mini bell peppers
- 3-4 cups cooked rice
- 3 cups grilled corn kernels
- 2 cups black beans warmed
- ½ cup crumbled cotija cheese
- avocado, green onion, and cilantro for serving
- ⅓ cup extra virgin olive oil for vinaigrette
- ⅓ cup salsa verde for vinaigrette
- ¼ cup lime juice for vinaigrette
- 2 teaspoons spicy honey for vinaigrette
- ⅓ cup cilantro chopped, for vinaigrette
Instructions
Instructions
- Preheat your oven to 400°F (200°C).
- Toss shrimp with olive oil, fajita seasoning, salt, and black pepper. Spread in a single layer on a baking sheet.
- In the same bowl, toss sliced onion and bell peppers with olive oil. Spread around shrimp on the baking sheet.
- Sprinkle chopped garlic, thyme, and chili flakes over the tray. Dot with butter chunks.
- Bake for 10 to 12 minutes until shrimp turn pink and veggies soften.
- Check sealing ring on the pressure cooker, add rice and broth. Cook under pressure for 5 minutes.
- Perform natural release to keep rice fluffy.
- Combine cooked shrimp, peppers, corn, beans, and rice in bowls. Add vinaigrette, cheese, avocado, green onion, and cilantro.
- Enjoy your delicious fajita shrimp rice bowls!
Notes
Serve warm with avocado, green onions, and cilantro on top for added freshness.