This Mexican Shrimp Bowl is perfect as a quick lunch or weeknight meal. I like to make this with leftover shrimp fajitas. Even if you have to make it from scratch, the shrimp cook up in no time and everything is ready in under 30 minutes.
If you love easy lunch recipes you’ll also want to try my Sincronizadas recipe.
Quick Recipe Notes
- Taste profile: Bold and flavorful
- Texture: Juicy shrimp and bright fresh veggies.
- Key Secret: Packed with protein and ready in 30 minutes.
-Maggie
If you’re looking for a quick and flavorful weeknight dinner, this Mexican Shrimp Bowl is the perfect answer.
Juicy shrimp, roasted vegetables, and fluffy rice come together in one hearty bowl, topped with creamy chipotle sauce for a little kick.
It’s a healthy, filling meal that’s packed with protein and fresh flavor, yet simple enough for busy nights.
🦐 Ingredients
- Shrimp
- Olive oil
- Fajita seasoning (or chicken taco seasoning)
- Onion
- Green bell pepper
- Red bell pepper
- Lime
- Rice
- Guacamole
- Corn
- Cotija cheese
- Fresh cilantro
Chipotle Sauce Ingredients
- Mayonnaise (or sour cream)
- Chipotle peppers in adobo
- Salt
- Lime
👩🏼🍳 Step by Step Instructions
- Preheat oven to 425°F.
- On a sheet pan, toss sliced onions and bell peppers with 1 tablespoon olive oil and half of the fajita seasoning. Roast for 10 minutes until softened.
- Push veggies to one side of the pan. Add shrimp with remaining olive oil and fajita seasoning.
- Roast for 8–10 minutes, or until shrimp turn pink. For a charred finish, broil for 30–60 seconds. Squeeze fresh lime juice over the shrimp.
- Whisk together mayonnaise, chipotle peppers, salt, and lime juice until smooth.
- To assemble, divide cooked rice into bowls. Top with shrimp, roasted veggies, guacamole, corn, cotija cheese, and fresh cilantro.
- Drizzle with chipotle sauce and serve immediately.
🫙 Storing Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keep the chipotle sauce in a separate container for freshness—it will last up to 5 days.
To reheat, warm the shrimp and veggies gently in a skillet or microwave, then assemble your bowl with fresh rice and toppings.
It tastes just as delicious using cold shrimp.
🙋🏻♀️ Frequently Asked Questions (FAQs)
Yes! Prep the veggies, shrimp, and sauce ahead of time, then assemble right before serving.
Absolutely. Just thaw and pat dry before seasoning and roasting.
Try a simple salsa, guacamole, or even sour cream if you want something milder.
Yes, just make sure your fajita seasoning and chipotles are certified gluten-free.
🍴 More Mexican Shrimp Recipes You’ll Like
- Coctel de Camarones (Mexican Shrimp Cocktail)
- Aguachile Verde
- Ensalada de Camaron
- Shrimp Chile Rellenos
- Caldo de Camarón (Mexican Shrimp Soup)
This Mexican Shrimp Bowl is a colorful, delicious, and easy meal that’s perfect for busy weeknights. Pair it with homemade guacamole or this authentic horchata recipe for an even more satisfying meal.
😋 Hungry for More
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Mexican Shrimp Bowl
Ingredients
- 1 lb raw shrimp peeled and deveined
- 2 tablespoon olive oil divided
- 1 1.27 oz fajita seasoning (or taco seasoning)
- ½ medium white onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- ½ fresh lime
- 2 cups cooked rice
- ¼ cup guacamole
- ¼ cup canned corn drained
- 2 tablespoon cotija cheese crumbled
- Fresh cilantro for garnish
Chipotle Sauce Ingredients
- 1 cup mayonnaise
- 3 chipotle peppers in adobo sauce finely minced
- ¼ teaspoon salt
- ½ fresh lime
Instructions
- Preheat the oven to 425°F.
- Add sliced onion and bell peppers to a sheet pan. Toss with 1 tablespoon olive oil and half of the fajita seasoning.
- Bake for 10 minutes, until vegetables begin to soften.
- Push vegetables to one side of the sheet pan. Add shrimp and toss with remaining 1 tablespoon olive oil and fajita seasoning.
- Bake for 8 to 10 minutes, or until shrimp are pink and cooked through.
- Optional: For extra char, broil for 30–60 seconds at the end.
- Squeeze fresh lime juice all over the veggies and shrimp and mix gently.
- To make the chipotle sauce whisky mayonnaise, chipotle peppers, salt, and lime juice until smooth.
- To assemble the bowls: divide the rice between two bowls.
- Top each with shrimp and vegetables.
- Add guacamole, corn, cotija cheese, and fresh cilantro. Drizzle generously with chipotle sauce.
- Serve and enjoy!
Notes
Yes! Prep the veggies, shrimp, and sauce ahead of time, then assemble right before serving. Can I use frozen shrimp?
Absolutely. Just thaw and pat dry before seasoning and roasting. What can I substitute for chipotle sauce?
Try a simple salsa, guacamole, or even sour cream if you want something milder.
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