Sheet Pan Shrimp Fajita Bowls with Chipotle Cream Sauce
Sheet Pan Shrimp Fajita Bowls with Chipotle Cream Sauce combine vibrant, juicy shrimp with colorful bell peppers and red onions, all roasted to perfection and topped with a creamy chipotle sauce. This easy-to-make dish is perfect for busy weeknights or casual gatherings, offering an explosion of flavor in every bite. With minimal cleanup required, you can impress your guests without the stress, making this recipe a must-try for any home cook.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup bell peppers (mixed colors), sliced
- 1 medium red onion, cut into wedges
- 2 tbsp taco seasoning
- 1 tbsp olive oil
- 1/2 cup sour cream
- 2 tbsp chipotle peppers in adobo sauce, finely chopped
- 2 tbsp lime juice
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a bowl, combine shrimp, bell peppers, red onion, taco seasoning, and olive oil. Toss until well coated.
- Spread the mixture evenly on the prepared baking sheet. Bake for 12-15 minutes until the shrimp are pink and vegetables are slightly charred.
- In another bowl, mix sour cream, chipotle peppers, lime juice, and salt until smooth.
- Serve the shrimp and veggies over rice or quinoa in bowls and drizzle with chipotle cream sauce.
Nutrition
- Serving Size: 1 bowl (320g)
- Calories: 380
- Sugar: 5g
- Sodium: 870mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 190mg
Keywords: - Swap shrimp for chicken or tofu for a different protein option. - Add pineapple for sweetness or jalapeños for an extra kick. - Leftovers can be stored in the fridge for up to three days.