Shrimp Sheet Pan Fajitas Bowl
A simple bowl full of flavor! The zesty bell pepper paired with avocado and shrimp make for a great ovulatory phase staple.
In my recipes, you will notice that I don’t provide super explicit measurement guidance. I am a big believer in portioning based on what feels right for you, and learning to experiment with your cooking.
Serving Size: 2 + leftovers
Total Cook Time: 30 min
Prep Time: 10 min
Cook Time: ~20 min
Ingredients
Right Rice, original
3 bell peppers (red, yellow, and orange), sliced into long strips
Uncooked/Raw Patagonian shrimp, peeled
Salsa, of your choice
Avocado, sliced
Taco seasoning (I love Siete’s Mild Taco Seasoning)
Olive oil
Instructions:
Soak the shrimp in hot water for about an hour if possible, or at least 20 minutes. Once thawed & soaked, peel the shells off the shrimp and let the shrimp marinate in a little bit of olive oil and taco seasoning while you work on your vegetables - you want the shrimp to be thoroughly covered in the taco seasoning. Fun fact: Shrimp is soaked in chlorine before packaging, so you want to soak the shrimp for as long as possible to get rid of it.
While the shrimp are soaking and/or marinating, slice the bell pepper into thin long strips. Then sauté the bell pepper in a little bit of olive oil and taco seasoning. Sauté for about 10 - 15 minutes, or until the bell pepper are starting to brown.
While sautéing the bell pepper, cook the Right Rice according to package instructions.
With about 8 minutes left on your bell pepper, begin sautéing your shrimp. I prefer my shrimp cooked pretty well (~ 8 - 10 minutes) and allowing time for the seasoning to “caramelize” to the shrimp. If need be, add a little more olive oil to the pan for cooking.
Once the bell pepper and shrimp are ready, assemble your bowl! Add shrimp, bell pepper, Right Rice, and the sliced avocado to a bowl and enjoy.
Eating with your cycle is an empowering way to reclaim your health and food freedom, and I hope this recipe takes you one step farther on that journey.
