Shrimp Fajita Bowls With Chipotle Sauce
I love a fast, fresh, healthy dinner idea that comes together with minimal hassle, and this one right here is a new favorite in my regular rotation!
Juicy shrimp and colorful peppers roast together on a sheet pan, then get piled high over fluffy rice with all the best toppings — think guacamole, cotija cheese, and plenty of fresh cilantro. A drizzle of smoky chipotle sauce ties the whole bowl together with just the right kick of spice!
They come together in about 30 minutes, making them perfect for busy weeknights, meal prep, or even a fun weekend dinner. And everyone can customize their own bowl with their favorite toppings, so it’s a guaranteed crowd-pleaser.
Why you’ll love them:
-
Fast & easy – Sheet pan shrimp + simple chipotle sauce = dinner on the table in 30 minutes.
-
Big on flavor – Smoky, zesty, creamy, and a little spicy — everything you want in a fajita bowl.
-
Meal prep friendly – Make the components ahead and assemble when you’re ready to eat.
-
Takeout fakeout – All the flavor of your favorite Mexican spot, but made fresh at home. I’ve made this instead of ordering takeout on many occasions, and I’ve never regretted it!
(If you love the sound of this recipe, make sure you also check out my sheet pan fajitas, sloppy Joe bowls, ground beef burrito bowls, bang bang salmon bowls, and teriyaki chicken wonton taco bowls!)
Ingredients
Please note that you’ll find a printable recipe card waiting for you at the bottom of this post! I highly recommend making your way through the next few sections though, where I’m explaining more about the ingredients, process, and sharing some extra tips and ideas that you might want to try.
-
Shrimp – Go for raw shrimp that’s peeled and deveined. They cook quickly and soak up all that fajita flavor.
-
Olive oil – Helps the veggies roast and gives the shrimp a little char in the oven.
-
Fajita seasoning – A simple shortcut that packs in smoky, spicy flavor without needing a dozen spices.
-
Onion & bell peppers – Classic fajita veggies! Using both red and green peppers gives great color and sweetness.
-
Fresh lime – A squeeze at the end brightens up the whole dish.
-
Rice – The hearty base for your bowls. White, brown, or even cauliflower rice all work here.
-
Guacamole – Creamy and cool, it balances the smoky spice of the shrimp and chipotle sauce.
-
Corn – A touch of sweetness and crunch.
-
Cotija cheese – Salty, crumbly, and so good sprinkled on top.
-
Cilantro – Fresh garnish that ties it all together.
For the Chipotle Sauce:
-
Greek yogurt + mayonnaise – The combo keeps it creamy with a little tang.
-
Chipotle peppers in adobo – Bring the smoky heat and that signature fajita flavor.
-
Paprika & salt – A little seasoning to round out the sauce.
-
Fresh lime juice – Brightens everything up and keeps the sauce from feeling too heavy.
How To Make Shrimp Fajita Bowls (& Homemade Chipotle Sauce)
-
Preheat the oven to 425°F.
-
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.
-
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.
-
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.
-
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.
-
Serve and enjoy!
Storage & Meal Prep Tips
These bowls really shine when the shrimp are cooked fresh, but you can still meal prep them if you want grab-and-go lunches or easy weeknight dinners.
-
Shrimp & veggies – Roast as directed, then store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave so the shrimp don’t overcook.
-
Rice – Cook and store separately in the fridge for 3–4 days. A quick splash of water before reheating helps bring it back to life.
-
Chipotle sauce – Make ahead and keep in a sealed jar or container for up to 3 days in the fridge. It’s also great drizzled on tacos or grilled chicken!
-
Assembly tip – For meal prep bowls, keep the sauce and cold toppings (like guacamole, cheese, and cilantro) separate until serving. That way, everything tastes fresh when you put it together.
Substitutes & Variations
-
Protein – Swap the shrimp for chicken, steak, or even tofu if you’d like a different take on fajita bowls.
-
Grains – Don’t feel tied to rice — quinoa, farro, or cauliflower rice all make great bases.
-
Veggies – Mix it up with zucchini, mushrooms, or roasted sweet potatoes if you want extra color and flavor.
-
Cheese – Cotija is classic, but feta works in a pinch. You could also use shredded cheddar or Monterey Jack for a melty topping.
-
Sauce – Not into heat? Try a cilantro-lime crema or plain sour cream instead of the chipotle sauce.
-
Toppings – Salsa, pickled onions, or jalapeño slices all add great flavor and crunch.
Shrimp Fajita Bowls With Chipotle Sauce
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 the oven to 425°F.
- 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.
- 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.
- 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.
- 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.
- Serve and enjoy!
If you love a fast, fresh, healthy dinner, this one is a must try! Let me know what you think in the comments section below, and remember to tag me in your pics on Instagram @slimmingviolet.
