Name: Sheet Pan Shrimp Fajita Rice Bowl with Avocado, Lime & Cilantro
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ cups basmati rice; 1 small bunch cilantro; 3 limes; 1.02 kg raw peeled shrimp, fresh or frozen; 3 red bell peppers; 3 medium red onions; 3 yellow bell peppers; chili powder; cumin, ground; neutral vegetable oil; salt; soy sauce

Sheet Pan Shrimp Fajita Rice Bowl with Avocado, Lime & CilantroSheet Pan Shrimp Fajita Rice Bowl with Avocado, Lime & Cilantro — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 avocados

1 ½ cups basmati rice

1 small bunch cilantro

3 limes

1.02 kg raw peeled shrimp, fresh or frozen

3 red bell peppers

3 medium red onions

3 yellow bell peppers

chili powder

cumin, ground

neutral vegetable oil

salt

soy sauce

Instructions

Preheat oven to 220°C (425°F).

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

Meanwhile, wash and dry the fresh produce.

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.

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

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

Trim, seed, and slice bell peppers lengthwise into thin strips. Divide between two large baking sheet pans.

Peel, halve, and slice onions crosswise into ½-inch thick half-moons. Add to the baking sheets 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.)

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until peppers are fork-tender, 18-20 minutes.

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.

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

When the veggies are tender, remove from the oven. Add shrimp to the baking sheets and toss to combine. Return baking sheets to the oven and continue to roast until veggies are browned and shrimp are cooked through, 5-7 minutes more.

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

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

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

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

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