Shrimp Fajita Bowls with Chipotle Sauce Recipe
These Shrimp Fajita Bowls with Chipotle Sauce offer a vibrant and flavorful twist on classic fajitas, featuring juicy, seasoned shrimp and roasted peppers on a bed of fluffy rice. Topped with creamy guacamole, tangy cotija cheese, fresh corn, and a smoky chipotle yogurt sauce, this recipe is perfect for quick weeknight dinners or meal prepping delicious Mexican-inspired bowls.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Main Ingredients
- 1 lb raw shrimp, peeled and deveined
- 2 tbsp olive oil, divided
- 1 fajita seasoning packet (1.27 oz)
- ½ medium yellow or white onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- ½ fresh lime
- 2 cups cooked rice
- ¼ cup guacamole
- ¼ cup canned corn, drained and rinsed
- 2 tbsp cotija cheese
- Fresh cilantro for garnish
Chipotle Sauce Ingredients
- ½ cup plain Greek yogurt
- ½ cup mayonnaise
- 3 chipotle peppers in adobo sauce, minced
- ½ tsp paprika
- ¼ tsp salt
- ½ fresh lime
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for roasting the vegetables and shrimp.
- Roast Vegetables: On a sheet pan, toss the sliced onion and bell peppers with 1 tablespoon of olive oil and half of the fajita seasoning. Spread them out evenly and bake for 10 minutes, or until the veggies begin to soften and caramelize slightly.
- Add and Cook Shrimp: Push the roasted veggies to one side of the sheet pan. Toss the shrimp with the remaining 1 tablespoon of olive oil and the rest of the fajita seasoning, then add them to the empty side of the pan. Bake for 8 to 10 minutes until the shrimp turn pink and are cooked through. For an extra charred finish, broil the shrimp for 30 to 60 seconds at the end. Finish by squeezing fresh lime juice over the shrimp and veggies.
- Make Chipotle Sauce: While the shrimp and veggies are cooking, whisk together the Greek yogurt, mayonnaise, minced chipotle peppers, paprika, salt, and juice of half a lime in a bowl until smooth and creamy.
- Assemble Bowls: Divide the cooked rice evenly between two bowls. Top each bowl with the roasted shrimp and fajita vegetables. Add dollops of guacamole, sprinkle drained corn and cotija cheese, and garnish with fresh cilantro. Drizzle generously with the prepared chipotle sauce.
- Serve and Enjoy: Serve the shrimp fajita bowls warm, enjoying the balance of smoky, creamy, and fresh flavors in every bite.
Notes
- For meal prep, store components separately to maintain texture, especially the sauce and guacamole.
- You can substitute shrimp with chicken or tofu for different protein options.
- Adjust the number of chipotle peppers in the sauce to control the spice level to your preference.
- Use fresh lime juice for the best vibrant flavor in both cooking and sauce.
- Make sure to peel and devein shrimp for the best texture and taste.
- Broiling shrimp briefly at the end enhances the char and adds smoky depth.
