Shrimp Fajita Bowls With Chipotle Sauce
Sheet pan shrimp fajitas get a fresh, flavorful twist in these easy bowls! Juicy shrimp, roasted peppers and onions, and fluffy rice are topped with guacamole, cotija cheese, and a smoky chipotle sauce that ties it all together. Perfect for busy weeknights or meal prep.
Servings: 2
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!