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+ servings

Low-carb Shrimp Fajita Meal-Prep Bowls

Yield: 5 bowls
Prep Time:
10 mins
Cook Time:
10 mins
Marinating Times:
15 mins
Total Time:
20 mins
20-minute Low-carb Shrimp Fajita Meal-Prep Bowls that it’s served with Cauliflower Rice and it’s loaded with flavor.
Print Recipe
3.83 from 28 votes




  • 2 tablespoon olive oil
  • 1 teaspoon garlic — minced
  • 1 pound raw shrimp deveined & shelled
  • 2 red bell peppers — sliced
  • 2 yellow bell peppers — sliced
  • 2 green bell pepper — sliced
  • 1 medium onion — sliced
  • 1 teaspoon salt and black pepper
  • cauliflower rice


  1. First, make the fajita seasoning by mixing all the ingredients from the fajita seasoning recipe in a small bowl. Set aside.
  2. In a large bowl, add the shrimp and half of the fajita seasoning. Mix well and set aside for about 15 minutes.
  3. In a large skillet, heat olive oil over medium high heat. Add garlic and cook for 30 seconds. Add the shrimp and cook for 5 minutes or until the shrimp is cooked through. Set aside.
  4. In the same skillet, add more olive oil (if necessary) and add onions, bell peppers and the rest of the fajita seasoning.
  5. Stir fry for 5-10 minutes on high heat. The time will depend on how tender you prefer your veggies to be.


  1. Place an even amount of shrimp fajita, the veggies and cauliflower rice into 4 or 5 (depends on the size of your container) different glass containers. Cover with the lid and place in the fridge for up to 5 days. Heat in the microwave for about 1.5 or 2 minutes. The time will depend on the power of your microwave. Enjoy!
Course: dinner, Lunch, meal-prep
Cuisine: American, Mexican
Keyword: Cauliflower Rice, Chicken recipe, low-carb, meal-prep, one-pan meal, Skillet Recipe, whole30, whole30 lunch, whole30 recipe

Nutrition Information

Amount per serving (1/5) — Calories: 203, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 132mg, Sodium: 1488mg, Potassium: 427mg, Carbohydrates: 18g, Fiber: 7g, Sugar: 8g, Protein: 16g

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