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. It’s super simple and can be made in just 30 minutes!
This post is sponsored by Seafood at Home. All opinions and thoughts are 100% my own.
I had a hard time naming this recipe. Was it a burrito bowl? Maybe a taco bowl? Possibly a fajita bowl?
Obviously, in the end, I went with chipotle shrimp fajita bowls but only because I cooked a lot of peppers and onions to put on the bowl. I think that makes it pretty fajita-ish.
I also made sure to top it with all. the. Things. For me, that meant corn, avocado, tomato, and cotija cheese. Oh, and chipotle shrimp. Duh. How could I forget the shrimp?
And that shrimp isn’t just flavored with chipotle. I also added in lots of lime zest, lime juice, garlic and tons of spices. Trust me – so much flavor goodness.
Ready in just 30 minutes!
Since I teamed up with Seafood at Home I wanted to make sure I really made the shrimp the star of the party. I also wanted to keep it easy because I love any recipe that is easy!
Want to know another great thing about this recipe? It’s ready in just 30 minutes and made in just one skillet. Yep, all of this goodness in made in just one skillet.
Although to be fair, the one skillet thing is just because I hate doing dishes. I’m not sure why it bothers me so much but I would rather clean anything else than do dishes.
Especially emptying the dishwasher. Worst chore ever.
Ok, let’s get back to the shrimp.
When I was a kid it was actually the only seafood I would eat. In fact, it was my favorite food.
Now that I’m an actual grownup I’ll eat the entire ocean BUT still love shrimp.
Obviously, it tastes amazing but it’s also a great lean protein choice, low in calories, high in nutrients, very low in saturated fat AND contains antioxidants.
Seriously, what can’t shrimp do?
Oh, and I picked up this shrimp at WalMart. I ordered ahead, drove up and grabbed my groceries. Easy. Peasy.
What can I add to my chipotle shrimp fajita bowls?
If you have any leftover vegetables you can throw pretty much anything in these bowls.
I’m partial to the mix in the recipes BUT other great additions:
- roasted sweet potatoes
- black beans
- baby spinach
- shredded cheese
You can also turn it into a salad by using half the amount of rice and adding in chopped romaine lettuce. That is actually one of my favorite ways to jazz up this recipe.
You know I love a great summer salad.
Love these chipotle shrimp fajita bowls?
Try a few of my other recipes – Sweet Potato Black Bean Burrito Bowls, Chipotle Ground Turkey Chili, Sheet Pan Chicken Sausage Fajitas, Ground Pork Tacos with Pineapple Salsa, One Pot Ground Chicken Fajita Pasta, Southwest Taco Stuffed Spaghetti Squash, Chipotle Shrimp Tacos or my Tequila Lime Shrimp Phyllo Cups
- 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
- 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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 689Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 260mgSodium: 1495mgCarbohydrates: 74gFiber: 10gSugar: 10gProtein: 43g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.