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I don’t even know what crema really is but it sounds fancy and I feel cool saying it. It’s just Greek yogurt btw.

Anyway, Shrimp fajitas just scream summer to me. I love turning everything into a bowl and find them to be way more satiating then tacos. This recipe looks complicated but comes together pretty quickly, I promise!

This will be posted to my website soon (link in bio). And if you’re new here, hi! I try to post recipes every Sunday. Mom shit during the week. 🤪

Serves 4

For the Shrimp:

1 lb shrimp, peeled and deveined

1 tablespoon olive oil

½ lime, juiced

1 tsp chili powder

1 tsp cumin

1 tsp smoked paprika

Salt and pepper

For the beans:

1 tbsp olive oil

½ onion, diced

1 can black beans

1 tsp cumin

1 tsp chili powder

Salt and pepper

For the Crema:

½ cup Fage 5%

½ lime, juiced

2 tbsp cilantro, chopped

For Veggies:

½ onion, sliced

1-2 Variety of bell peppers, sliced

1 tbsp olive oil

Salt and pepper

½ can corn, drained

For the bowl:

1 bag brown or white rice

½ avocado sliced

Lime slices


For the shrimp:

· Add shrimp to a ziplock bag. Pour in olive oil, lime juice, and spices. Let marinate in fridge while prepping other ingredients.

For the beans:

· Heat olive oil in a small pot over medium high heat. Add ½ diced onion. Saute until tender. Add beans and spices. Bring to a boil, then reduce to a simmer uncovered while you make the rest of the meal.

For the crema:

· Mix Greek yogurt, lime juice and cilantro in a small bowl. Add salt and pepper. Stir well. Let sit out.

For the veggies:

· Heat olive oil in large skillet until hot. Add onions and bell peppers. Add salt and pepper and cook until tender about 10-15 min. Stirring often. Add in corn and shrimp. Cook 2-3 min per side until shrimp are just done.

For the bowls:

Cook rice according to package. Assemble bowls. Add rice, black beans, shrimp fajitas. Top with lime cilantro crema and a lime wedge




Easy shrimp fajitas


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