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Shrimp Fajita Bowls with Chipotle Sauce
Shrimp fajita bowls with seasoned shrimp, roasted peppers, rice, and a creamy smoky chipotle sauce ready in 30 minutes.
Servings 2 bowls
Calories 1093kcal
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!
Notes
Nutrition
Calories: 1093kcal | Carbohydrates: 74g | Protein: 47g | Fat: 68g | Saturated Fat: 12g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 327mg | Sodium: 2191mg | Potassium: 881mg | Fiber: 9g | Sugar: 12g | Vitamin A: 2664IU | Vitamin C: 139mg | Calcium: 314mg | Iron: 2mg