Shrimp Fajita Bowls Chipotle (Print Version)
Juicy shrimp and peppers over rice with smoky chipotle sauce and fresh accents like guacamole and cilantro.
# What You'll Need:
→ Seafood
01 -
1 pound raw shrimp, peeled and deveined
→ Vegetables
02 -
1 medium red bell pepper, sliced
03 -
1 medium green bell pepper, sliced
04 -
1 medium onion, sliced
05 -
1/2 cup corn kernels
06 -
2 tablespoons fresh cilantro, chopped
→ Grains
07 -
2 cups cooked white rice
→ Dairy & Cheese
08 -
1/3 cup cotija cheese, crumbled
09 -
1/4 cup Greek yogurt
10 -
2 tablespoons mayonnaise
→ Seasonings & Spices
11 -
2 tablespoons olive oil, divided
12 -
2 tablespoons fajita seasoning, divided
13 -
1/2 teaspoon smoked paprika
14 -
1/4 teaspoon salt
15 -
1 chipotle pepper in adobo sauce
16 -
1 tablespoon fresh lime juice, divided
→ Toppings
17 -
1/2 cup guacamole
# Steps to Follow:
01 -
Preheat oven to 425°F. Toss sliced onion and bell peppers with 1 tablespoon olive oil and half of the fajita seasoning on a sheet pan. Roast for 10 minutes until softened.
02 -
Push vegetables to one side of the sheet pan. Toss shrimp with remaining olive oil and fajita seasoning, place on the pan, and roast for 8 to 10 minutes until pink and cooked through. For extra char, broil for 30 to 60 seconds. Finish with a squeeze of lime juice over everything.
03 -
Whisk together Greek yogurt, mayonnaise, chipotle pepper, smoked paprika, salt, and remaining lime juice until smooth and creamy.
04 -
Divide cooked rice between two bowls. Top with roasted shrimp and vegetables, then add guacamole, corn, cotija cheese, and fresh cilantro. Drizzle generously with chipotle sauce.
# Additional Notes:
01 -
For meal prep, store shrimp and vegetables separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking shrimp. Keep chipotle sauce refrigerated for up to 3 days.
02 -
Customize bowls with different proteins, grains, or toppings as preferred.