Shrimp Fajita Bowls With Chipotle Sauce Recipe
Shrimp Fajita Bowls with Chipotle Sauce offer a vibrant, flavorful meal featuring oven-roasted shrimp and fajita veggies paired with fluffy rice, creamy guacamole, tangy cotija cheese, and a zesty homemade chipotle sauce. This easy, colorful dish is perfect for a quick weeknight dinner packed with Tex-Mex flair and smoky spice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Scale
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
- 2 cups cooked rice
Toppings
- 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 (juice)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the veggies 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 packet. Spread them out evenly and roast in the oven for 10 minutes until the veggies begin to soften and lightly caramelize.
- Add and Roast Shrimp: Push the roasted veggies to one side of the pan. Add the raw shrimp to the other side, toss with the remaining 1 tablespoon olive oil and the rest of the fajita seasoning. Return the pan to the oven and bake for 8–10 minutes until the shrimp have turned pink and are cooked through. For added char, broil for an additional 30–60 seconds. Finish by squeezing fresh lime juice over the shrimp and veggies.
- Prepare Chipotle Sauce: While the shrimp and veggies cook, whisk together the plain Greek yogurt, mayonnaise, minced chipotle peppers, paprika, salt, and fresh lime juice in a bowl until smooth and creamy.
- Assemble Bowls: Divide the cooked rice evenly between two bowls. Top with the roasted shrimp and fajita vegetables, then add guacamole, corn, crumbled cotija cheese, and garnish with fresh cilantro.
- Serve: Generously drizzle the chipotle sauce over each bowl. Serve immediately and enjoy your flavorful Shrimp Fajita Bowls!
Notes
- Use raw shrimp that are peeled and deveined for the best texture and ease of eating.
- The fajita seasoning packet adds a convenient blend of traditional Tex-Mex spices, but you can make your own seasoning mix if preferred.
- Broiling at the end adds extra char and deepens flavors, but watch closely to avoid burning.
- Chipotle peppers in adobo sauce vary in spiciness; adjust quantity to your heat preference.
- Leftover bowls can be refrigerated separately without the sauce for up to 2 days; add fresh toppings and sauce before serving.
Keywords: shrimp fajita bowls, chipotle sauce, Tex-Mex, oven-roasted shrimp, fajita veggies, easy dinner, healthy shrimp recipe
