Shrimp Fajita Bowls

Ingredients

• 600 graw shrimp, peeled
• 3red bell peppers
• 1medium onion
• 2¼ tspchili powder
• 1½ tspground cumin
• ¾ tspsmoked paprika
• 1¼ tbspextra-virgin olive oil
• 200 gdry long-grain white or basmati rice
• 170 gcanned black beans, low sodium, drained and rinsed
• 2 tbsplime juice
• 8 gfresh cilantro
• 120 gsalsa
• ½ tspsalt

Method

1. Rinse the rice and cook it in 400 ml (1 2/3 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes. Stir in half the lime juice and cilantro.

   20 min timer

2. Slice the peppers and onion. Toss the shrimp with the chili powder, cumin, smoked paprika and salt.

3. Heat half the oil in a large skillet over high heat. Cook the peppers and onion for about 6 minutes, stirring now and then, until charred and tender-crisp. Tip into a bowl.

   6 min timer

4. Add the rest of the oil and sear the shrimp in one layer for about 2 minutes per side, until pink and opaque all the way through.

   4 min timer

5. Warm the black beans for 1 minute in the microwave.

6. Build the bowls with rice, beans, peppers, shrimp and salsa, and finish with the rest of the lime and cilantro.

Storing and reheating

Keeps 2 days.