These chipotle shrimp fajita bowls are a quick weeknight dinner option that will make the whole family happy. It’s full of flavorful chipotle lime shrimp that are served over rice with sauteed vegetables and drizzled with a cilantro lime Greek yogurt sauce.
Looking for a super simple 30-minute meal?
These chipotle shrimp fajita bowls come together fast in just one skillet!
Which, of course, means dinner is on the table fast!
And the ulitmate plus side, fewer dishes to clean up afterward!
These fajita bowls are packed full of your favorite Tex-Mex flavors.
It’s got smoky and spicy chipotle, bright and zesty lime, earthy cumin, and oregano, all cooled off with a creamy cilantro-lime Greek yogurt sauce.
Your family is going to love these chipotle shrimp fajita bowls!
Table of Contents
Ingredients for chipotle shrimp fajita bowls
- Shrimp – This is the protein of choice here, but feel free to replace it with cooked chicken breast, or even steak!
- Chipotle peppers – Chipotle peppers are smoky and spicy.
- Lime – Bright and citrusy fresh flavor.
- Herbs and spices – Chili powder, oregano, and cumin, are all earthy flavors that will turn up the volume of flavor in our fajita bowls.
- Cotija cheese – Cotija cheese is an aged Mexican cheese made from cow’s milk, and is similar to the flavor of mild feta.
- Greek yogurt – thick and creamy, with a mild tanginess.
Additional options for chipotle shrimp fajita bowls
The best part of this chipotle shrimp fajita bowl is that you can use whatever you have on hand, especially leftover veggies!
Some great options are roasted sweet potatoes, black beans, or even baby spinach.
The toppings can be altered as well.
Got some guacamole, salsa, or sour cream in the fridge? Feel free to use your favorites!
You can also turn this into a salad by using half of the amount of rice and adding chopped romaine lettuce.
Adjusting the spice
If you love all things spicy, keep the seeds and adobo sauce on the chipotle pepper.
The seeds hold all of the heat, and will pack a punch!
Alternatively, if you’re looking for a milder flavor, remove the seeds and the extra adobo sauce from the pepper before adding it to the recipe.
Using other proteins
In this recipe, I’ve used shrimp, but chicken, steak, and even chorizo would be delicious!
You can make this dish vegetarian by adding your favorite soy-based “meats” or using portobello mushrooms, or roasted sweet potatoes.
Looking for something fully vegetarian? Try my Sweet Potato Black Bean Burrito Bowls.
Storage and leftovers of chipotle shrimp fajita bowls
Leftovers can be easily stored in airtight containers in the refrigerator for up to 3 days.
Lastly, reheating is as simple as putting it in a microwave-safe dish, covered loosely with a damp paper towel, for 2-3 minutes, or until hot.
More Tex-Mex recipes
- Want an easy dinner? Try my Sheet Pan Chicken Sausage Fajitas
- Craving some pasta? Try my One Pot Ground Chicken Fajita Pasta
- Looking for a vegetarian dish? Try my Sweet Potato Black Bean Burrito Bowls
- Love tacos? Try my Chipotle Shrimp Tacos
Chipotle Shrimp Fajita Bowls
Ingredients
- 1 pound extra large shrimp shelled and deveined
- 3 cloves garlic minced
- 1-2 chipotle peppers in adobo sauce seeded and minced
- 1 lime zested and juiced
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 3 tablespoon olive oil divided
- 1 red bell pepper seeded and thinly sliced
- 1 yellow bell pepper seeded and thinly sliced
- 1 green bell pepper seeded and thinly sliced
- 1 small yellow onion peeled and thinly sliced
- 1 cup corn kernels defrosted if frozen
- Kosher salt to taste
- Black pepper to taste
- 2 cups halved cherry tomatoes
- 1 avocado peeled, seeded and thinly sliced
- 4 cups cooked brown rice
- 1/2 cup crumbled cotija cheese
- 1 cup low fat Greek yogurt
- 2 tablespoons minced cilantro
Instructions
- In a medium sized mixing bowl add shrimp, minced garlic, chipotle peppers, lime zest, chili powder, dried oregano and cumin.
- Mix together and set aside to marinate while you cook the vegetables.
- In a large skillet add 2 tablespoons olive oil and set over medium high heat.
- When the oil is hot add the sliced peppers and onion and cook for 5 minutes.
- Add in the corn, season with kosher salt and black pepper and stir to combine. Continue cooking for another 5 minutes or until the peppers just start to soften or reach your desired doneness.
- Remove the vegetables from the pan and keep warm.
- In the same pan you cooked the vegetables, add the remaining 1 tablespoon of olive oil and set over medium high heat.
- When the oil is hot add the shrimp.
- Reserve 2 teaspoon of lime juice and pour the rest into the pan with the shrimp and cook until the shrimp turns pink and feels firm, about 5-8 minutes.
- To serve, add 1 cup of rice to each bowl and top with an equal amount of cooked vegetables, shrimp, cherry tomatoes, sliced avocado, and cotija cheese.
- In a small bowl whisk together Greek yogurt, cilantro, and the reserved 2 teaspoons of lime juice.
- Drizzle over the shrimp fajita bowls.
Jack G
Thursday 16th of January 2020
I can't see the recipe? Where can I find the actual recipe? Thanks!
nutmegnanny
Thursday 16th of January 2020
Hi Jack! I'm having some tech issues with my recipe card but it should be up and running soon.
morgan knightes
Wednesday 15th of January 2020
where is the recipe for this? ingredients etc?
nutmegnanny
Thursday 16th of January 2020
Hi Morgan! I'm having some tech issues with my recipe card but it should be up and running soon.
Stacy
Wednesday 15th of January 2020
Am I missing something? I can't locate the recipe (ingredients/directions) for the shrimp or the cilantro lime greek yogurt sauce...
nutmegnanny
Thursday 16th of January 2020
Hi Stacy! I'm having some tech issues with my recipe card but it should be up and running soon.
Reilly
Wednesday 15th of January 2020
Hi, I keep looking, but I can’t find the actual recipe. Can you link to it? Thanks!
nutmegnanny
Thursday 16th of January 2020
Hi Reilly! I'm having some tech issues with my recipe card but it should be up and running soon.
Britt L.
Monday 5th of August 2019
The pictures of the shrimp are killing me... It looks soooo Good!