Ingredients:

  • 2 tsp Chili Powder (Ancho or standard medium-heat)
  • 1 ½ tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • ½ tsp Dried Oregano (Mexican oregano preferred)
  • ½ tsp Garlic Powder
  • ¼ tsp Onion Powder
  • 1 tsp Kosher Salt (plus more for seasoning)
  • ½ tsp Freshly Ground Black Pepper
  • 5 lbs (680g) Large Shrimp (21/25 count), peeled and deveined
  • 2 Tbsp Neutral Oil (Canola or Grapeseed), divided
  • 1 large Red Bell Pepper, thinly sliced
  • 1 large Green Bell Pepper, thinly sliced
  • 1 medium Yellow Onion, halved and thinly sliced
  • Juice of ½ a Lime (6mL)
  • 2 cups Cooked White Rice (Basmati or Jasmine preferred)
  • 2 Tbsp Fresh Lime Juice
  • ¼ cup Fresh Cilantro, finely chopped
  • ½ tsp Kosher Salt
  • 1 large Avocado, diced or sliced (Optional topping)
  • ½ cup Plain Greek Yoghurt or Sour Cream (Optional topping)
  • 4 Lime Wedges (Garnish)
  • ½ cup Fresh Salsa or Pico de Gallo (Optional topping)

Instructions:

  1. Prep the Rice: Prepare your rice base. Once cooked, fluff and immediately combine with the fresh lime juice, chopped cilantro, and salt. Set aside, covered, to keep warm.
  2. Make the Seasoning: In a small bowl, combine all ingredients listed under ‘Fajita Seasoning’ (chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, pepper). Mix thoroughly.
  3. Prep the Protein: Place the peeled and deveined shrimp in a bowl. Drizzle with 1 tablespoon of oil and 2 teaspoons of the prepared Fajita Seasoning. Toss to coat evenly.
  4. Slice the Veggies: Ensure the peppers and onions are uniformly sliced into medium-thick strips.
  5. Char the Vegetables: Heat the remaining 1 tablespoon of oil in a cast iron skillet over high heat until shimmering. Add the sliced peppers and onions. Cook, stirring infrequently, for 5–7 minutes until they are softened and have developed visible charring.
  6. Season the Veggies: Reduce the heat to medium-low. Sprinkle the vegetables with half of the remaining seasoning mix and the juice of ½ lime. Stir quickly and transfer the vegetables to a clean bowl, covering them loosely to keep warm.
  7. Sear the Shrimp: Return the skillet to high heat. Add the seasoned shrimp in a single layer (work in batches if necessary). Cook for 90 seconds per side (total cook time 3–4 minutes) until the shrimp are pink and opaque.
  8. Finish the Shrimp: Once cooked, stir in the remaining Fajita Seasoning mix. Toss quickly for 30 seconds to coat and toast the spices lightly.
  9. Build the Bowls: Divide the cilantro-lime rice evenly among four serving bowls.
  10. Layer the Components: Place a generous portion of the charred vegetables on one side of the rice, and the seasoned shrimp on the other side.
  11. Garnish and Serve: Top with sliced avocado, a dollop of Greek yoghurt or sour cream, and a spoonful of fresh salsa. Serve immediately with extra lime wedges.