Shrimp Fajita Bowls With Chipotle Sauce Recipe
These Shrimp Fajita Bowls with Chipotle Sauce are a vibrant and flavorful meal combining tender shrimp, roasted bell peppers and onions, and a creamy, smoky chipotle sauce. Perfectly spiced with fajita seasoning and topped with fresh ingredients like guacamole, corn, cotija cheese, and cilantro, this dish comes together quickly in the oven and is ideal for a satisfying, colorful dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Shrimp and Vegetables
- 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
Base and Toppings
- 2 cups cooked rice
- ¼ cup guacamole
- ¼ cup canned corn (drained and rinsed)
- 2 tbsp cotija cheese
- Fresh cilantro (for garnish)
Chipotle Sauce
- 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, ensuring even cooking and a nice char.
- Roast Vegetables: On a sheet pan, toss the thinly sliced onion, green bell pepper, and red bell pepper with 1 tablespoon of olive oil and half of the fajita seasoning packet. Spread them out evenly and bake for 10 minutes until they start to soften.
- Add and Cook Shrimp: Push the roasted veggies to one side of the sheet pan. Add the raw shrimp to the empty side and toss them with the remaining 1 tablespoon of olive oil and the rest of the fajita seasoning. Bake for an additional 8–10 minutes until the shrimp turn pink and are cooked through. For extra char, broil the shrimp and veggies for 30 to 60 seconds at the end. Squeeze fresh lime juice over everything to finish.
- Make Chipotle Sauce: While baking, whisk together the plain Greek yogurt, mayonnaise, minced chipotle peppers in adobo, paprika, salt, and juice from ½ lime in a small bowl until smooth and creamy. This will add a spicy and smoky flavor to the bowls.
- Assemble Bowls: Divide the cooked rice between two serving bowls. Top with the baked shrimp and fajita vegetables. Add dollops of guacamole, sprinkle with canned corn and cotija cheese, and garnish with fresh cilantro for bright flavor and texture.
- Serve and Enjoy: Drizzle the creamy chipotle sauce generously over each bowl and serve immediately for a delicious, colorful meal.
Notes
- You can use brown rice or cauliflower rice as a lighter or gluten-free alternative.
- For a spicier option, add extra chipotle peppers to the sauce or sprinkle cayenne pepper over the shrimp before baking.
- Use fresh lime juice for the best bright acidity and flavor finish.
- To save time, prep the vegetables and shrimp in advance and keep the sauce refrigerated until ready to serve.
- This recipe scales easily—just adjust the ingredient quantities for more servings.