Cook the rice: Make your rice according to package directions. Fluff with a fork. For extra flavor, stir in lime zest, a squeeze of lime juice, chopped cilantro, and a pinch of salt.

Pat the shrimp dry: Dry shrimp with paper towels so they sear instead of steam. Toss with 1 teaspoon oil, 1–2 teaspoons fajita seasoning, and a pinch of salt and pepper.

Slice the veggies: Cut bell peppers and onion into thin strips. Keep them similar in size so they cook evenly.

Sauté peppers and onions: Heat a large skillet over medium-high heat. Add 1 tablespoon oil, then the peppers and onions. Season with 1 teaspoon fajita seasoning and a pinch of salt. Cook 6–8 minutes, stirring occasionally, until tender with some charred edges. Remove to a plate.

Cook the shrimp: In the same skillet, add another drizzle of oil if needed. Add shrimp in a single layer. Cook 1–2 minutes per side until opaque and lightly golden. Stir in minced garlic during the last 30 seconds. If using, add a small pat of butter and a squeeze of lime to finish. Return peppers and onions to the pan and toss with shrimp.

Taste and adjust: Add more lime, salt, or fajita seasoning if needed. If the pan looks dry, a splash of water or stock loosens the flavorful bits.

Assemble bowls: Spoon rice into bowls. Top with the shrimp-pepper mixture. Add beans, corn, avocado, salsa, cheese, or a dollop of sour cream. Finish with fresh cilantro and an extra lime wedge.

Serve: Enjoy immediately while warm and saucy.