Name: Shrimp Fajita Bowls With Chipotle Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
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); ½ cup plain Greek yogurt; ½ cup mayonnaise; 3 chipotle peppers in adobo sauce (minced); ½ tsp paprika; ¼ tsp salt; ½ fresh lime (juice)

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Introduction

Savor the bold flavors of these Shrimp Fajita Bowls with a creamy chipotle sauce. This vibrant and colorful dish combines tender, seasoned shrimp with roasted peppers and onions, served over rice and topped with fresh garnishes. Perfect for a quick weeknight dinner that feels special.

A white bowl filled with a base layer of white rice, topped with grilled shrimp that are orange and slightly charred, mixed with grilled green and red bell peppers and onions. There is a scoop of bright green guacamole on one side, next to a small pile of yellow corn kernels. Two lime wedges are placed on top, adding a fresh green touch. The dish is drizzled with a light pink sauce and sprinkled with chopped green cilantro. The bowl sits on a wooden board with scattered crumbled white cheese and slices of green jalapeño around it on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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)
½ cup plain Greek yogurt
½ cup mayonnaise
3 chipotle peppers in adobo sauce (minced)
½ tsp paprika
¼ tsp salt
½ fresh lime (for sauce)

Instructions

Step 1: Preheat the oven to 425°F.
Step 2: On a sheet pan, toss the sliced onion and bell peppers with 1 tablespoon of olive oil and half of the fajita seasoning. Bake for 10 minutes, until the veggies start to soften.
Step 3: Push the veggies to one side of the pan, then add the shrimp. Toss them with the remaining 1 tablespoon of olive oil and the rest of the fajita seasoning. Bake for 8–10 minutes, until the shrimp are pink and cooked through. For extra char, switch the oven to broil and give them 30–60 seconds at the end. Finish with a squeeze of fresh lime juice over everything.
Step 4: While the shrimp and veggies cook, make the chipotle sauce: whisk together Greek yogurt, mayonnaise, chipotle peppers, paprika, salt, and lime juice until smooth and creamy.
Step 5: Assemble the bowls by dividing the rice between two bowls. Pile on the shrimp and fajita veggies, then add guacamole, corn, cotija cheese, and fresh cilantro. Drizzle generously with chipotle sauce.
Step 6: Serve and enjoy!

Tips & Variations

Use cauliflower rice or quinoa instead of white rice for a lower-carb option.
For a milder sauce, reduce the number of chipotle peppers or omit the adobo sauce.
Adding black beans or avocado slices can boost the protein and texture variety.
Make the chipotle sauce ahead of time to let the flavors meld and store it in the fridge.

Storage

Store leftover fajita bowls and chipotle sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat shrimp and vegetables gently in the oven or microwave to avoid overcooking. Reheat rice separately if preferred, and add fresh garnishes before serving.

How to Serve

A white bowl sits on a white marbled surface, filled with a base layer of white rice. On top of the rice, there are several layers: bright orange grilled shrimp coated lightly with a creamy pink sauce, a heap of yellow corn kernels, a dollop of green guacamole, and some grilled red and green bell peppers mixed with chopped cilantro. The bowl is garnished with small white cheese crumbles scattered on top. In the background, another white bowl with a similar dish is partially visible alongside a small white ramekin filled with red roasted peppers or tomatoes. Fresh cilantro leaves are also scattered around the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just thaw them completely and pat dry before seasoning and baking to avoid excess moisture.

What can I substitute for cotija cheese?

If cotija isn’t available, you can use feta cheese or a mild queso fresco for a similar crumbly texture and tangy flavor.