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Easy Southwest Shrimp Fajita Meal Prep
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Southwest shrimp fajitas are the ultimate solution for a quick, flavorful, and healthy meal prep. This recipe combines vibrant vegetables, seasoned shrimp, and satisfying accompaniments to create a dish that’s perfect for busy weekdays. If you’re looking for easy shrimp fajitas packed with taste and nutrients, this is the recipe for you.
How Do You Marinate Shrimp for Fajitas?
To achieve the best flavor for your shrimp fajitas, marinating is key. Coat the raw shrimp with a mixture of chili powder, lime juice, sea salt, and pepper. Allow the shrimp to marinate for at least 15-20 minutes to let the spices infuse thoroughly. The lime juice not only enhances the flavor but also helps tenderize the shrimp, ensuring it’s juicy and flavorful when cooked. For a more intense flavor, refrigerate the marinated shrimp for up to an hour before cooking.
Shrimp Fajita Meal Prep Ingredients
Here’s what you’ll need to prepare healthy meal prep shrimp fajitas:
- 1 tablespoon avocado or olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- Shrimp:
- 1 1/2 lb raw jumbo shrimp, peeled and deveined
- 1 tablespoon chili powder
- Pinch of sea salt & pepper
- 1 1/2 cups cooked (frozen) brown rice
- 1 cup no-salt-added black beans
- 2 teaspoons cumin (optional)
- Juice from 1 lime
- 1/2 cup frozen corn (optional)
- 1/2 cup red enchilada sauce
These ingredients create a balanced, flavorful, and vibrant shrimp fajitas recipe perfect for meal prep.
How to Make Southwest Shrimp Fajitas
Follow these simple steps to create the best meal prep shrimp fajitas:
- Prepare the Vegetables: Heat the avocado or olive oil in a large skillet over medium-high heat. Add the sliced red and green bell peppers and onion. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized. Remove the vegetables from the skillet and set aside.
- Cook the Shrimp: In the same skillet, add the marinated shrimp. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp.
- Combine Ingredients: Return the cooked vegetables to the skillet with the shrimp. Add the cumin (if using), lime juice, and frozen corn. Stir everything together and cook for an additional 2 minutes to blend the flavors.
- Prepare for Meal Prep: Divide the cooked brown rice, black beans, and shrimp fajita mixture into three meal prep containers. Drizzle each container with red enchilada sauce for added flavor.
- Store and Serve: Allow the containers to cool before sealing with airtight lids. Refrigerate for up to four days. When ready to eat, reheat in the microwave and enjoy your easy meal prep shrimp fajitas.
What to Serve with Southwest Shrimp Fajitas
While these simple meal prep shrimp fajitas are complete on their own, here are some additional serving suggestions to enhance your meal:
- Fresh guacamole or sliced avocado
- Pico de gallo or your favorite salsa
- Warm tortillas (corn or flour)
- A dollop of Greek yogurt or sour cream
- Chopped fresh cilantro and lime wedges for garnish
These sides elevate the flavors and make the meal even more satisfying.
Can I Switch the Shrimp with Chicken?
Yes! You can easily replace shrimp with chicken for a delicious variation. To create meal prep chicken fajitas, substitute the shrimp with boneless, skinless chicken breast or thighs. Slice the chicken into thin strips and marinate it the same way as the shrimp. Cook the chicken strips for 5-6 minutes on each side or until fully cooked. This is an excellent option for those who prefer chicken over seafood.
Spicy Shrimp Burrito Bowl
Ingredients for 3 Spicy Shrimp Burrito Bowl servings
- 1 tablespoon avocado or olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- Shrimp
- 1 1/2 lb raw jumbo shrimp
- 1 tablespoon chili powder
- Pinch of sea salt & pepper
- 1 1/2 cups (frozen) brown rice, cooked
- 1 cup no salt added black beans
- 2 teaspoons cumin (optional)
- Juice from 1 lime
- 1/2 cup frozen corn (optional)
- 1/2 cup red enchilada sauce
Nutrition per serving
Southwest Rice
Ingredients
- 1 tbsp olive oil
- 1 cup jasmine rice, rinsed and dried
- 1 tsp dried oregano
- 2 tsp smoked paprika
- 2 tsp cumin
- 1.5 tsp turmeric
- pinch sea salt
- 2 tsp fresh cracked pepper
- 2 cups low sodium chicken broth
- 2 tbsp no salt added tomato paste
- 2 bay leaves
- 3/4 cup (frozen) corn
- 7oz green chilies, mild *
- 1/3 cup finely diced cilantro
Steps
Step 1
Use a colander to rinse rice under cold water until the water runs clear, about 5 minutes. Let the rice rest in the colander to drain and dry.
Step 2
Set a Dutch oven on medium heat. Once hot, add the olive oil, rice, and seasonings. Toast and mix the rice in the seasonings, ensuring that every grain of rice is covered in the seasoning. Stir and toast for 2 – 3 minutes, then add the tomato paste and again ensure that every grain of rice is covered in the paste and seasonings.
Step 3
Add the low-sodium chicken broth and bring the rice to a simmer. Add the bay leaves, reduce the heat to low, then cover and cook until all the liquid has been absorbed, about 20 – 25 minutes.
Step 4
Once all liquid has been absorbed, keep the rice covered for another 10 – 15 minutes off the heat. Then remove the lid and flake the rice with a fork. Add the remaining ingredients and flake with a fork.
Step 5
Evenly divide the rice into your desired number of portions, then top with the grilled shrimp and veggie fajita. Garnish and add lime for flavoring, especially instead of adding more salt to the recipe.
