Creamy Shrimp Fajita Bowls

If you struggle with consistent healthy lunches during the week, start prepping your meals ahead of time!

Making sure the healthy choice is the EASY choice is at the core of consistency (with any habit you’re trying to build). In this case, having healthy food ready to just heat up when you need, makes you much more likely to choose it over ordering out or something convenient and less nutritious.

If you need an idea, these bowls are great for meal prep and were honestly the easiest thing I made last week! And each serving has 39g protein and 8.5g fiber per serving to keep you satisfied and help you get more protein in your day.

Recipe makes 4 servings

Ingredients

BOWL

• 1 lb. shrimp, peeled & deveined

• 1 packet taco seasoning

• ½ cup rice, uncooked

• 1 cup black beans

• 1 cup fire-roasted corn

• 1 tbsp olive oil

• 1 yellow onion, sliced

• 1 red bell pepper, sliced

• 1 batch of my quick-pickled red onions (or buy them)

• 1 pint grape tomatoes, quartered or halved

• Cilantro

SAUCE

• 1 cup Greek yogurt

• ½ cup salsa

• ½ tsp each: cumin, oregano, garlic powder

Directions

1. Preheat oven to 400F and line a baking sheet with parchment paper. Rinse and dry the shrimp, then lay in one layer on the baking sheet. Sprinkle with taco seasoning and bake for 5-8 minutes (or until pink and opaque).

2. Cook the rice according to instructions.

3. Rinse and drain the black beans.

4. Heat the olive oil in a pan over medium heat. Add the onion and bell pepper, cook 5-6 minutes or until softened.

5. Mix together the sauce ingredients.

6. In 4 containers, layer (in this order): sauce, rice, beans, corn, onion/pepper, shrimp, pickled red onions, tomatoes, and cilantro to garnish.

7. Enjoy or refrigerate and reheat when you’re ready to eat!

Nutritional Info (per serving): 450 calories, 7g fat, 60g carbs, 8.5g fiber, 39g protein