There’s something about the sizzle of peppers and onions mingling with spiced shrimp that makes a rushed evening feel a little less hectic. I remember one evening, juggling a ringing phone and a dripping faucet while trying to get dinner on the table. The air fryer was humming away in the background, and the aroma of smoky paprika and garlic filled the kitchen enough to distract me from the mess for a moment. Somewhere between stirring the cilantro lime rice and flipping the shrimp, I realized this meal wasn’t just fast — it was a small, delicious victory over the chaos.
Maybe you know that feeling too: wanting dinner to be quick but craving something bright and satisfying. These shrimp fajita bowls come together faster than you’d expect, and the layers of flavor keep you coming back for more, even if the kitchen isn’t perfectly tidy or the timing is a little off. It’s food that welcomes imperfection and invites you to relax into the process, even if you’ve forgotten to set the timer exactly right or got sidetracked halfway through.
- The shrimp cook with a smoky, spicy edge that pairs beautifully with the sweet caramelized peppers and onions.
- The cilantro lime rice adds a fresh, zesty note that balances everything without feeling heavy.
- It’s simple — and that’s kind of the point. No complicated prep, just straightforward steps that fit into a busy evening.
- The air fryer keeps things easy and quick but might leave a little crispier edge than you’d get from a pan — which is a nice change sometimes.
If you’re worried about leftovers or reheating, this bowl holds up well, especially if you keep the shrimp and veggies separate from the rice. I usually toss everything back in the air fryer for a few minutes to revive that fresh-cooked texture.
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Air Fryer Shrimp Fajita Bowls
- Total Time: 27 minutes
- Yield: 4 1x
Description
A quick and flavorful Air Fryer Shrimp Fajita Bowls recipe featuring perfectly seasoned shrimp, sautéed peppers and onions, served over cilantro lime rice for a delicious and healthy meal.
Ingredients
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
1 tablespoon olive oil (for vegetables)
1 cup long grain white rice
2 cups water
1/4 cup fresh cilantro, chopped
1 lime, juiced
1/2 teaspoon salt (for rice)
1/2 cup shredded cheddar cheese (optional)
1/2 cup sour cream (optional)
1 avocado, sliced (optional)
Instructions
Preheat the air fryer to 400°F (200°C).
In a medium bowl, combine shrimp, 1 tablespoon olive oil, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, and black pepper. Toss until shrimp are evenly coated.
Place the seasoned shrimp in the air fryer basket in a single layer. Cook for 6 minutes, shaking the basket halfway through cooking.
While the shrimp cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the sliced red bell pepper, green bell pepper, and yellow onion to the skillet. Sauté for 6-8 minutes, stirring occasionally, until vegetables are tender and slightly caramelized. Remove from heat and set aside.
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup rice and 1/2 teaspoon salt. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed.
Remove rice from heat and fluff with a fork. Stir in chopped cilantro and lime juice.
Divide the cilantro lime rice among four bowls.
Top each bowl with sautéed peppers and onions, then evenly distribute the cooked shrimp over the vegetables.
Optionally, garnish with shredded cheddar cheese, sour cream, and sliced avocado.
Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Don’t stress about fancy equipment here — a basic air fryer and a skillet are all you need to whip this up. When serving, adding a dollop of sour cream or some sliced avocado turns the bowl into something a bit more indulgent, but it’s just as good plain. If you want to switch things up, I’ve tried swapping the shrimp for chicken or even firm tofu, and while the flavors shift a bit, the spirit of the dish stays intact. Sometimes I toss in a handful of black beans or corn for extra texture, but honestly, the peppers and onions carry the weight just fine.
FAQ
Can I make this gluten-free? Yes, everything here is naturally gluten-free as long as your seasonings are free from additives.
What if I don’t have an air fryer? You can cook the shrimp in a hot skillet; just keep an eye on them so they don’t overcook.
Can I prep this ahead? The rice and veggies can be made earlier, but shrimp is best cooked fresh for the best texture.
Give this a try the next time dinner feels like a scramble. It’s a little bit smoky, a little bit fresh, and a whole lot satisfying. Save it, print it, and get ready to make your kitchen smell amazing.