Shrimp Fajita Bowls

Who doesn’t love fajitas?! I love hearing when you hear the sizzling plate approaching at the restaurant, and you know you’re about to throw down some delicious food. These honestly taste like the real deal, or dare I even say better?!

I decided to serve the fajitas bowl style, and it gave me some serious Chipotle vibes. Paired with sour cream (I used dairy free yogurt) and some fresh guacamole, you will feel like you’re eating a delicious Chipotle bowl without the immense immediate stomach ache. It’s one of those meals that is so delicious, you don’t notice, realize, or care that it’s actually super healthy. Bonus points if you add kale for that leafy green goodness.

The best part? You cook everything in ONE pan. The only downfall to cooking is cleaning, so I love using minimal supplies when possible.

Here’s how you make it.

Ingredients:

• 1 lb shrimp

• 16 oz mushrooms sliced

• 1/2 red bell pepper sliced thin

• 1/2 green bell pepper sliced thin

• 1/2 red onion sliced

• 2 tablespoons olive oil

• 1/2 jalapeño diced

• 3 cloves garlic minced

• 1/2 lime juiced

• 1/2 teaspoon cumin

• 1/2 teaspoon chili powder

• Salt & pepper

• Cauliflower rice

Instructions:

• Place the shrimp in a bowl and toss with the lime juice, jalapeño, cumin, chili powder, salt, pepper, and 1 tbsp oil. Set aside to marinate.

• In a cast iron skillet heat the remaining oil on medium high and add the mushrooms. Cook for 5 minutes. Next add the bell peppers and onion and cook another 5 minutes. Add the shrimp with any liquid from the bowl and cook for another 5 minutes.

• Divide between 2-3 bowls and top with guac, sour cream, pico de Gallo, kale, or hot sauce and enjoy!