Chipotle Shrimp Fajita Bowls
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!
Servings: 4 servings
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.
Nutrition
Serving: 1g | Calories: 689kcal | Carbohydrates: 74g | Protein: 43g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Cholesterol: 260mg | Sodium: 1495mg | Fiber: 10g | Sugar: 10g