Ingredients:

  • 1 1/2 cups long-grain white rice (uncooked) (300 g)
  • 3 cups water or low-sodium chicken/vegetable stock (720 ml)
  • 1 tbsp vegetable oil or neutral oil (15 ml)
  • 1 tsp kosher salt (5 g)
  • Zest and juice of 1 lime (about 1 tbsp juice, 6 g zest)
  • 1/3 cup fresh cilantro, finely chopped (15 g)
  • 1 1/2 lbs large shrimp, peeled and deveined, tails off or on (680 g) — use 16–20 count for even cooking
  • 2 tbsp olive oil (30 ml)
  • 2 tbsp fresh lime juice (30 ml)
  • 2 cloves garlic, minced (6 g)
  • 1 tsp ground cumin (2 g)
  • 1 tsp smoked paprika (2 g)
  • 1/2 tsp chili powder (1 g)
  • 1/2 tsp kosher salt (2.5 g)
  • 1/4 tsp black pepper (0.5 g)
  • Pinch of cayenne (optional, to taste)
  • 2 tbsp vegetable oil or avocado oil, divided (30 ml)
  • 2 bell peppers (mixed colors), thinly sliced into 1/4-inch strips (about 450 g total)
  • 1 large yellow or red onion, thinly sliced (about 200 g)
  • 1/2 tsp kosher salt (2.5 g)
  • 1/4 tsp black pepper (0.5 g)
  • 1 tsp ground cumin (2 g) (optional for extra fajita flavor)
  • 1/2 cup Greek yogurt or sour cream (120 g)
  • 1–2 tbsp lime juice (15–30 ml)
  • 1 tbsp mayonnaise (optional, for richness) (15 g)
  • 1/4 tsp kosher salt (1.5 g)
  • 1–2 tbsp water to thin if needed (15–30 ml)
  • 1 ripe avocado, sliced or diced (about 200 g)
  • 1/2 cup pico de gallo or salsa (120 g)
  • 1/4 cup chopped fresh cilantro (15 g)
  • Lime wedges for serving
  • Optional: crumbled queso fresco or shredded pepper jack cheese (2–4 oz / 56–112 g), sliced jalapeño, pickled red onions, or hot sauce

Instructions:

  1. Prep and start the rice: rinse rice if desired. In a medium saucepan combine rice, water or stock, 1 tbsp oil, and 1 tsp salt; bring to a boil, reduce to low, cover and simmer until tender, about 15–18 minutes. Remove from heat, fluff and stir in lime zest, lime juice and chopped cilantro; keep covered and warm.
  2. Marinate the shrimp: whisk 2 tbsp olive oil, 2 tbsp lime juice, minced garlic, 1 tsp cumin, smoked paprika, chili powder, 1/2 tsp salt, black pepper and cayenne (if using). Add shrimp, toss to coat and marinate 10–15 minutes (no more than 30 minutes).
  3. Cook the vegetables: heat 1 tbsp oil in a large skillet over medium-high. Add sliced peppers and onions in an even layer, season with 1/2 tsp salt, 1/4 tsp pepper and optional 1 tsp cumin. Sauté, stirring occasionally, until edges are charred and vegetables are softened, about 6–8 minutes. Transfer to a plate and keep warm.
  4. Sear the shrimp: wipe the skillet clean, add remaining 1 tbsp oil and heat until shimmering (medium-high). Add shrimp in a single layer without overcrowding; cook in batches if needed. Sear about 2 minutes per side until opaque, pink and curled into a C-shape (internal temp 145°F / 63°C recommended). Remove shrimp to rest briefly.
  5. Make the lime crema: whisk Greek yogurt or sour cream with 1–2 tbsp lime juice, mayonnaise if using, 1/4 tsp salt and 1–2 tbsp water to thin until smooth and spoonable. Taste and adjust lime and salt.
  6. Assemble the bowls: divide cilantro-lime rice among 4 bowls. Top with sautéed peppers and onions, then shrimp. Add avocado, pico or salsa, drizzle lime crema, scatter cilantro and optional cheese or pickled onions. Serve with lime wedges.