Sheet Pan Shrimp Fajita Rice Bowl with Avocado, Lime & Cilantro

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425°F.

Step 2

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.

Step 3

Meanwhile, wash and dry the fresh produce.

Step 4

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Step 5

While the rice is cooking, juice half of the lime into a medium bowl. Cut remaining lime into wedges and set aside for serving.

Step 6

Add oil, soy sauce, and spices to the bowl with the lime juice. Stir to combine the spice paste and set aside.

Step 7

Trim, seed, and slice bell peppers lengthwise into thin strips. Transfer to a baking sheet pan.

Step 8

Peel, halve, and slice onion crosswise into ½-inch thick half-moons. Add to the baking sheet with the peppers. Drizzle with half of the spice paste, stir to coat, and spread out in an even layer. (Set remaining spice paste aside for later use.)

Step 9

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until peppers are fork-tender, 15-18 minutes.

Step 10

Meanwhile, if using frozen shrimp, place them in the colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Step 11

Add shrimp to the bowl with the reserved spice paste. Gently toss to coat.

Step 12

When the veggies are tender, remove from the oven. Add shrimp to the baking sheet and toss to combine. Return baking sheet to the oven and continue to roast until veggies are browned and shrimp are cooked through, about 5 minutes.

Step 13

Meanwhile, halve and pit avocado; using a spoon, scoop out the flesh and slice crosswise into thin half-moons.

Step 14

Shave cilantro leaves off the stems; discard stems and roughly chop the leaves.

Step 15

When the veggies and shrimp are done, remove from the oven. Add half of the cilantro to the baking sheet and stir to combine. (Reserve remaining cilantro for serving.)

Step 16

Divide rice between bowls. Top with shrimp, veggies, avocado, and reserved cilantro. Serve with lime wedges and enjoy!