Shrimp Fajita Bowls with Chipotle Sauce
These Shrimp Fajita Bowls with Chipotle Sauce are a quick and flavorful 30-minute meal loaded with juicy shrimp, roasted veggies, fluffy rice, and a smoky creamy sauce. Perfect for a healthy weeknight dinner or meal prep!
Servings: 2
Ingredients
- 1 lb raw shrimp peeled and deveined
- 2 tbsp olive oil divided
- 1 1.27 oz fajita seasoning packet
- 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
- Directions:
- Preheat the oven to 425°F, then add sliced onion and bell peppers to a sheet pan, toss with 1 tbsp olive oil and half of the fajita seasoning, and bake for 10 minutes until softened.
- Push vegetables to one side of the pan. Add shrimp, tossing with remaining 1 tbsp olive oil and fajita seasoning. Bake for 8 to 10 minutes, or until shrimp are pink and cooked through. For extra char, broil for 30–60 seconds at the end. Squeeze fresh lime juice over the top.
- While the shrimp and veggies cook, prepare the chipotle sauce by whisking together Greek yogurt, mayonnaise, chipotle peppers, paprika, salt, and lime juice until smooth.
- Assemble the bowls by dividing the rice between two bowls. Top each with shrimp and fajita vegetables. Add guacamole, corn, cotija cheese, and fresh cilantro. Drizzle generously with chipotle sauce.
- Serve and enjoy!
Notes
Sauce keeps well in the fridge for up to 5 days. Great for tacos, burrito bowls, or as a dip.