Shrimp Fajita Bowls Chipotle

This Shrimp Fajita Bowl with Chipotle Sauce brings together bright, smoky, and fresh flavors in one vibrant dish. It’s a perfect weeknight dinner that feels both indulgent and nourishing. Juicy shrimp and roasted colorful peppers nestle over a bed of fluffy rice, topped with creamy guacamole, salty cotija cheese, and a zesty chipotle sauce that ties every bite together with a little smoky heat.

I first made this on a weeknight and immediately loved how quick yet satisfying it was. Now it’s a regular on my dinner rotation, and everyone asks for more chipotle sauce

Ingredients

• Raw peeled and deveined shrimp: cooks quickly and soaks up the fajita seasoning
• Olive oil: helps caramelize the veggies and gives shrimp a nice roast
• Fajita seasoning: a shortcut for smoky, spicy flavor without the need to measure various spices
• Red and green bell peppers plus onion: classic fajita veggies that add color and sweetness
• Fresh lime juice: brightens and balances the richness of the dish
• Rice: any variety works, white, brown, or cauliflower rice for a lighter option
• Guacamole: creamy and cool against the spicy shrimp
• Corn: adds sweetness and crunch to the bowl
• Cotija cheese: salty and crumbly, enhances the flavor profile
• Cilantro: fresh herb garnish that lifts the dish
• For the chipotle sauce:
• Greek yogurt and mayonnaise: combination creates creamy, tangy base
• Chipotle peppers in adobo: provide smoky heat and signature flavor
• Paprika and salt: round out the sauce with gentle spice and seasoning
• Fresh lime juice: prevents the sauce from feeling heavy and adds brightness

Instructions

Sauté the Aromatics:

On a sheet pan, toss sliced onion and bell peppers with one tablespoon of olive oil and half of the fajita seasoning. Roast at four hundred twenty five degrees Fahrenheit for ten minutes until the veggies begin to soften and develop a slight caramelization. This step sets the sweet, smoky vegetable base.

Add and Roast the Shrimp:

Push the roasted veggies to one side of the pan, then toss raw shrimp with the remaining olive oil and fajita seasoning. Add them to the other side of the pan. Roast together for eight to ten minutes until shrimp turn pink and opaque. For extra char and smoky flavor, switch the oven to broil for thirty to sixty seconds at the end. Finish by squeezing fresh lime juice on top of the shrimp and veggies.

Make the Chipotle Sauce:

While the shrimp and veggies cook, whisk together Greek yogurt, mayonnaise, finely chopped chipotle peppers in adobo, paprika, salt, and lime juice until smooth and creamy. The sauce adds creamy heat and smoky depth to the bowls.

Assemble the Bowls:

Divide the cooked rice between bowls as your base. Pile the roasted shrimp and fajita veggies on top. Add dollops of guacamole, sprinkle corn kernels, cotija cheese, and fresh cilantro over each bowl. Drizzle generously with the creamy chipotle sauce for a finishing touch.

Serve:

Serve and enjoy immediately for the best flavor and texture.

My favorite piece is definitely the chipotle sauce. It strikes the perfect balance of smoky heat and creamy brightness, lifting the entire bowl. One winter evening when I made this, my whole family gathered around the table, and we all went back for seconds, savoring the layers of flavor one bite at a time.

Storage Tips

Cooked shrimp and veggies keep in the refrigerator for up to two days. Store separately from rice to maintain texture. Reheat gently to avoid overcooking the shrimp. The chipotle sauce will stay fresh for about three days refrigerated and can be used as a topping for multiple meals.

Ingredient Substitutions

If shrimp is not your thing, chicken, steak or tofu all make fantastic alternatives. Try swapping rice for quinoa or farro for added texture. Cotija cheese can be replaced with feta, shredded cheddar, or Monterey Jack if you prefer a melty finish. The chipotle sauce can be swapped with a milder cilantro lime crema or just sour cream if you want less heat.

Serving Suggestions

These bowls are fantastic served with a side of warm tortillas for scooping or alongside a crisp green salad. Garnishes like pickled onions or fresh jalapeño slices add an exciting crunch and more layers of flavor.

This shrimp fajita bowl is quick, customizable, and perfect for weeknights. Prepare the chipotle sauce ahead for even better flavor.

Common Questions About the Recipe

→ What type of shrimp works best?

Use raw shrimp that’s peeled and deveined for quick cooking and optimal flavor absorption.

→ Can I substitute the rice?

Yes, quinoa, farro, or cauliflower rice make excellent alternatives based on your preference.

→ How do I make the chipotle sauce?

Whisk Greek yogurt, mayonnaise, chipotle peppers in adobo, paprika, salt, and fresh lime juice until smooth and creamy.

→ What’s the best way to roast the veggies?

Toss sliced onions and bell peppers with olive oil and seasoning, then bake at 425°F until tender and slightly charred.

→ Can I prepare this ahead of time?

Yes, shrimp and veggies can be roasted and refrigerated for up to 2 days, with sauce stored separately for freshness.