Shrimp Fajita Bowls

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.

	this recipe	typical
fat	6%	3%
protein add	100%	100%
salt	2%	0%
aromatics	46%	22%
vegetables and beans	131%	42%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon olive oil
	Juice of 1 lime
3 g	1 teaspoon chili powder
2 g	1 teaspoon cumin
1 g	1 teaspoon oregano
1 g	1/2 teaspoon smoked paprika
3 g	1/2 teaspoon kosher salt
1 g	1/2 teaspoon garlic powder
2 g	1/2 teaspoon onion powder
	Freshly ground black pepper (to taste)
454 g	1 pound large peeled (deveined, tail-off shrimp)
240 g	2 medium red bell peppers (sliced)
150 g	1 large red onion (sliced)
14 g	1 tablespoon olive oil
3 g	1/2 teaspoon kosher salt
	Freshly ground black pepper (to taste)
555 g	3 cups cooked brown rice
12 g	2 tablespoons chopped cilantro
2 g	1/4 teaspoon salt
	Juice of 1/2 lime
242 g	1 cup diced tomatoes
53 g	1/3 cup chopped white onion
25 g	1/4 cup chopped cilantro
	Pinch kosher salt
	Freshly ground black pepper (to taste)
113 g	1 small (4-ounce Hass avocado, thinly sliced)

Method: 11 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I did something wrong w my shrimp or I just bought a lower quality shrimp. The shrimp tasted chewy and no flavor. I marinaded for about 6 hours just as a do ahead prep, maybe that was the problem. The dish just didn't turn out well. I always buy my shrimp ” — a cook, 3.0★

“Enjoyed this recipe, spices on shrimp very nice and easy to do in the oven. I did a different rice as wanted to try the latin yellow rice I had not made yet and it was very nice with this, and since it has tomatoes onions etc in it, I skipped the salsa part of” — a cook, 5.0★