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4.7 from 42 votes

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 689 kcal
Course: Main Course
Cuisine: Tex-Mex

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

    Cup of Yum
  1. In a medium sized mixing bowl add shrimp, minced garlic, chipotle peppers, lime zest, chili powder, dried oregano and cumin.
  2. Mix together and set aside to marinate while you cook the vegetables.
  3. In a large skillet add 2 tablespoons olive oil and set over medium high heat.
  4. When the oil is hot add the sliced peppers and onion and cook for 5 minutes.
  5. 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.
  6. Remove the vegetables from the pan and keep warm.
  7. In the same pan you cooked the vegetables, add the remaining 1 tablespoon of olive oil and set over medium high heat.
  8. When the oil is hot add the shrimp.
  9. 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.
  10. 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.
  11. In a small bowl whisk together Greek yogurt, cilantro, and the reserved 2 teaspoons of lime juice.
  12. Drizzle over the shrimp fajita bowls.

Nutrition Information

Serving 1g Calories 689kcal (34%) Carbohydrates 74g (25%) Protein 43g (86%) Fat 26g (40%) Saturated Fat 7g (35%) Polyunsaturated Fat 17g Cholesterol 260mg (87%) Sodium 1495mg (62%) Fiber 10g (40%) Sugar 10g (20%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 689

% Daily Value*

Serving 1g
Calories 689kcal 34%
Carbohydrates 74g 25%
Protein 43g 86%
Fat 26g 40%
Saturated Fat 7g 35%
Polyunsaturated Fat 17g 100%
Cholesterol 260mg 87%
Sodium 1495mg 62%
Fiber 10g 40%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.