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Shrimp Fajita Bowl with Sorghum

https://www.sorghumcheckoff.com/recipes/shrimp-fajita-bowl-with-sorghum/

Prep Time

30 Minutes

Make Time

10 Minutes

Sorghum Form

This vibrant shrimp fajita bowl is loaded with bold spices, fresh toppings and served over a hearty sorghum base.

Ingredients

Base Ingredients:

Pico de Gallo Ingredients:

  • 2 small tomatoes, finely diced
  • 1/4 white onion, diced
  • 1 small jalapeño, minced
  • 1/4 cup chopped cilantro
  • Juice of 1/2 lime
  • Salt to taste

Shrimp Fajita Ingredients:

  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced
  • 1 yellow or orange bell pepper, sliced
  • 1/2 onion, sliced
  • 1 lb shrimp, peeled & deveined
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt & pepper to taste

Toppings:

  • 1 ripe avocado, sliced
  • 2–3 tablespoons sour cream or Greek yogurt
  • Lime wedges
  • Fresh chopped cilantro

Instructions

  1. Stir in a pinch of salt, cilantro and lime juice into cooked sorghum.
  2. Combine diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Set aside.
  3. Heat 1/2 tbsp oil in a skillet over medium-high heat. Add sliced bell peppers and onions. Sauté 5–7 min until tender and slightly charred. Remove from pan.
  4. In a bowl, toss shrimp with chili powder, smoked paprika, cumin, garlic powder, salt and remaining 1/2 tbsp oil. Cook shrimp in the same skillet for 2–3 minutes per side until pink and curled.
  5. Divide cooked sorghum among bowls. Top with shrimp, sautéed peppers/onions, a big spoonful of pico de gallo, sliced avocado, a dollop of sour cream, and fresh cilantro. Add a squeeze of lime.

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