Name: Sheet Pan Cajun Shrimp Fajita Rice Bowls with Avocado & Lime
Prep time: 15 min
Cook time: 19 min
Total time: 34 min
Yield: 2 servings
Cuisine: american
Ingredients: 12 oz Raw Peeled Shrimp; 2 Bell Pepper; 1 Red Onion; ½ cup Jasmine Rice; 1 cup Cold Water; 2 tbsp Extra Virgin Olive Oil; 2 ½ tsp Cajun seasoning; 1 tsp Smoked Paprika; ½ tsp Cumin; ½ tsp Salt; ½ cup Plain Greek Yogurt; ¼ tsp Garlic Powder; 2 Lime; ½ bunch Cilantro; 1 Avocado

1

Set a rack in the middle of the oven and preheat it to 425 F (220 C).

2

While the oven heats, rinse the rice in a strainer, then add it to a small pot with the water and salt, cover, and set over high heat.

3

Core both bell peppers and slice them into 0.5-inch strips on the cutting board.

4

Once the rice water boils, stir once, cover, and drop the heat to low to simmer 15 minutes.

5

Peel the red onion, cut it through the root into thin wedges, and scatter it with the peppers across a large rimmed sheet pan.

6

Drizzle with oil, sprinkle with Cajun seasoning, smoked paprika, cumin, and salt, then toss with tongs and spread into a single layer.

7

Once the oven reaches 425 F, roast for 12 minutes until the pepper edges blister and char and the onion turns soft and translucent.

8

While the vegetables roast, pat the shrimp dry and toss them in a medium bowl with the remaining oil and Cajun seasoning until evenly coated.

9

Zest one lime into a small bowl, halve it, and squeeze in one half, then stir in the yogurt and garlic powder for a smooth crema.

10

Roughly chop the cilantro, then cut the second lime into wedges for serving.

11

Once the rice has absorbed all the water and small steam holes dot the surface, pull it off the heat and keep it covered.

12

Pull out the pan, toss the vegetables, and push them to the edges, then lay the shrimp in a single layer in the center.

13

Roast 5 to 6 minutes until the shrimp turn pink and opaque throughout and curl into loose C shapes.

14

While the shrimp roast, halve, pit, and slice the avocado.

15

Fluff the rice with a fork and fold in half the chopped cilantro.

16

Squeeze the remaining lime half over the hot pan and toss so the juice picks up the browned spice bits.

17

Divide the cilantro rice between bowls, pile on the shrimp and peppers, and top with avocado, a spoonful of crema, the remaining cilantro, and lime wedges.

Sheet Pan Cajun Shrimp Fajita Rice Bowls with Avocado & Lime

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Sheet Pan Cajun Shrimp Fajita Rice Bowls with Avocado & Lime

Ingredients Tap to check off

Instructions

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