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Shrimp Fajita Meal Prep Bowls - Easy, Fresh, and Ready for the Week

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1.5 pounds large shrimp, peeled and deveined (tail off for easier eating)
  • Bell peppers: 3 medium (any colors you like)
  • Red onion: 1 large
  • Limes: 2 (zest and juice)
  • Garlic: 3 cloves
  • Olive oil: 3–4 tablespoons
  • Fresh cilantro: 1 small bunch
  • Cooked base: 4 cups cooked rice, quinoa, or cauliflower rice
  • Seasonings: chili powder, ground cumin, smoked paprika, oregano, salt, black pepper
  • Optional add-ons: avocado, cherry tomatoes, corn, black beans, salsa, Greek yogurt or sour cream, shredded cheese, hot sauce

Method
 

  1. Cook your base: Prepare rice, quinoa, or cauliflower rice according to package directions. Fluff and set aside to cool slightly before assembling.
  2. Mix the fajita seasoning: In a small bowl, combine 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Adjust heat with a pinch of cayenne if you like.
  3. Prep the shrimp: Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 tablespoon olive oil, half the fajita seasoning, 1 minced garlic clove, and the zest of 1 lime. Set aside for 10–15 minutes while you cook the vegetables.
  4. Slice the vegetables: Cut bell peppers into thin strips and the red onion into thin wedges. Keep pieces relatively similar in size so they cook evenly.
  5. Sauté the peppers and onions: Heat 1–2 tablespoons olive oil in a large skillet over medium-high heat. Add peppers and onions, sprinkle with the remaining fajita seasoning, and cook 7–9 minutes until softened and slightly charred at the edges. Squeeze in half a lime, toss, and transfer to a plate.
  6. Cook the shrimp: In the same skillet over medium-high heat, add a drizzle of oil if needed. Add shrimp in a single layer. Cook 1.5–2 minutes per side until opaque and lightly seared. Avoid overcooking. Finish with the juice of half a lime and the remaining minced garlic. Toss quickly and remove from heat.
  7. Make a quick cilantro-lime finish (optional): In a small bowl, combine 2 tablespoons olive oil, juice of 1/2 lime, a pinch of salt, and 2 tablespoons chopped cilantro. This brightens the bowls without heavy sauces.
  8. Assemble the bowls: Divide your cooked base among 4 meal prep containers. Top with peppers and onions, then the shrimp. Drizzle with the cilantro-lime mixture if using. Add optional toppings like black beans, corn, or a few cherry tomatoes.
  9. Cool and seal: Let the bowls cool uncovered for 10–15 minutes so condensation doesn’t make them soggy. Seal and refrigerate.
  10. Serve: Reheat gently and add fresh toppings like avocado, salsa, or a dollop of Greek yogurt just before eating. A wedge of lime on the side is always welcome.