Shrimp fajita bowls with seasoned shrimp, roasted peppers, rice, and a creamy smoky chipotle sauce ready in 30 minutes.
Whenever I grab a bag of shrimp from the store, I always set some aside for these fajita bowls. They've become a regular in our dinner rotation. There was one month when I had stocked up on shrimp and guacamole, and I made these at least twice a week. Nobody complained. By the end of that month, I had the recipe memorized and could throw it together without even thinking.
Sheet pan shrimp is trickier than it looks because everything cooks at different speeds. Shrimp take just minutes to go from raw to done to rubbery, while vegetables need longer to soften and char. High heat is non-negotiable here because it's the only way to get that slightly charred flavor on the vegetables before the shrimp overcook. I learned to arrange everything so the vegetables get more direct heat while the shrimp sit in spots that cook fast but don't scorch. A squeeze of citrus at the end makes it taste evidently brighter.
But the chipotle sauce is what keeps me coming back. It's creamy with a smoky heat that doesn't overwhelm the seafood, and honestly, I've started making extra because it works on just about everything. Tacos, wraps, even as a dip for leftover vegetables.
The whole meal takes about 30 minutes from start to finish. It's the kind of recipe that feels like more effort than it actually is, which is exactly why it stays in rotation.
Ingredients
Raw shrimp are the base of these fajita bowls and cook quickly while soaking up flavor. Shrimp stay tender when cooked hot and fast, especially when coated in fajita seasoning. Fajita seasoning packet is the main flavor builder for both the shrimp and vegetables. If you prefer, a homemade fajita blend works too, but the packet is a reliable shortcut that still tastes bold and balanced.
Yellow or white onion, green bell pepper, and red bell pepper are classic fajita vegetables for a reason. They soften just enough while still keeping a bit of bite, adding sweetness and color to the bowl. Cooking them in the same pan as the shrimp helps everything pick up the same seasoned flavor.
Cooked rice forms the base of the bowls and soaks up all the juices from the shrimp and vegetables. Guacamole, canned corn, and cotija cheese add layers of flavor and texture.
The chipotle sauce is what really pulls the bowls together. Plain Greek yogurt keeps it creamy and slightly tangy, while mayonnaise adds richness so it doesn't taste too sharp. Chipotle peppers in adobo sauce bring smoky heat and depth, making the sauce bold without overpowering the shrimp. This sauce also works well beyond these bowls and can be drizzled over tacos, wraps, or roasted vegetables.
See the recipe card for exact quantities.
How to Make Shrimp Fajita Bowls with Chipotle Sauce?
These shrimp fajita bowls are a fresh, flavorful meal that comes together quickly with minimal prep. Roasted fajita vegetables, seasoned shrimp, and a creamy chipotle sauce make this an easy weeknight dinner that is both satisfying and customizable.
Preheat the Oven
Preheat the oven to 425°F (220°C). Using a high temperature helps the vegetables soften while also getting lightly roasted rather than steamed.
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Roast the Vegetables
Add and Cook the Shrimp
Make the Chipotle Sauce
Assemble the Bowls
Serve
Serve the bowls warm and enjoy right away.
Storage
Store any leftover shrimp and fajita vegetables in an airtight container in the refrigerator for up to 3 days. Keep the rice and toppings stored separately for best texture. The chipotle sauce can be stored in a sealed container in the refrigerator for up to 5 days. Stir well before using.
Top Tips for Shrimp Fajita Bowls with Chipotle Sauce
Do not overcook the shrimp: Shrimp cook very quickly and can turn rubbery if left in the oven too long. Remove them as soon as they turn pink and opaque.
Pat the shrimp dry before seasoning: Dry shrimp roast better and pick up more flavor. Excess moisture can cause them to steam instead of getting lightly charred.
Adjust the chipotle sauce to your heat level: Chipotle peppers vary in spice, so start with fewer if you are sensitive to heat and add more to taste.
Recipe
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Shrimp Fajita Bowls with Chipotle Sauce
Ingredients
- 1 lb raw shrimp peeled and deveined
- 2 tablespoon 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 tablespoon cotija cheese
- Fresh cilantro for garnish
- ½ cup plain Greek yogurt
- ½ cup mayonnaise
- 3 chipotle peppers in adobo sauce minced
- ½ teaspoon paprika
- ¼ teaspoon salt
- ½ fresh lime
Instructions
- Preheat the oven to 425°F.
- Add sliced onion and bell peppers to a sheet pan. Toss with 1 tablespoon olive oil and half of the fajita seasoning. Bake for 10 minutes, until vegetables begin to soften.
- Push vegetables to one side of the pan. Add shrimp, tossing with remaining 1 tablespoon 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!
