Every meal tastes better in a bowl, right? These Shrimp Fajita Bowls topped with a Green Chili Chimichurri Sauce are flavorful and come together in under 25 minutes for an easy weeknight meal or a weekday meal prep meal!
What is Chimichurri Sauce?
Chimichurri is an Argentinian sauce or marinade with made fresh parsley, garlic, red wine vinegar, chili flakes, and olive oil that you use to marinade or drizzle over steak or any other kinds of meat. It’s traditionally a loose sauce that doesn’t need to be pureed, but I do like to use my mini food processor to help make it a smooth sauce.
If you don’t have a blender or food processor, you can make this by hand (which is actually more authentic) by chopping the herbs and garlic really finely.
I love my mini food processor for pureeing sauces and making vinaigrette or dressings because it’s so small and easy to use, plus it’s very affordable! (Amazon affiliate link)
I’ve added green chilies (instead of red pepper flakes) and cilantro because I love southwest flavors and I think it pairs perfectly with these fajita bowls.
Green Chili Chimichurri Sauce Ingredients
- Fresh Cilantro
- Fresh Parsley
- Green Chilies (from a can)
- Red Wine Vinegar
- Olive Oil
- Salt & Pepper
How to make Shrimp Fajita Bowls
- Slice the bell peppers and onion
- Pat the shrimp dry and season with your favorite seasoning blend or salt and pepper
- Saute the shrimp over medium-high heat in a large skillet with a bit of olive oil or neutral oil for 2-3 minutes or until they are pink and the tails are curled. Remove the shrimp and set aside
- Saute the bell peppers and onions with olive oil in the same pan for about 10-15 minutes until they are caramelized and softened
- Make the Chimichurri sauce while the veggies are cooking
Serve it up
Add the veggies and shrimp to a bowl and serve with guacamole, sour cream, and tortilla chips (totally optional but delicious) and drizzle the chimichurri sauce over the top. Serve with a slice of lime for extra flavor. YUM!
Fajita Bowl Meal Prep
To meal prep this dish, put the cooked shrimp and fajita veggies together in a container. You can top with some of the chimichurri sauce or place the sauce in a small sauce container if you have one. The chips, guacamole, and sour cream need to be separate from the fajitas.
Bon Appetit Ya’ll,
Shrimp Fajita Bowls & Green Chile Chimichurri Sauce
Tender shrimp and fajita vegetables are covered in a light and flavorful chimichurri sauce for an easy and healthy dinner!
For the Shrimp
- 3/4 pound shrimp about 20 large
- salt and pepper
- drizzle of olive oil
- 1 lime sliced
For the Chimichurri Sauce
- 1/2 cup cilantro packed
- 1/2 cup parsley packed
- 1/3 cup red wine vinegar
- 1/2 cup olive oil
- 2 cloves garlic
- 2 tsp green chiles canned
- salt and pepper
For the Fajita Vegetables
- 2 red or yellow bell peppers sliced or color of choice
- 1 large onion sliced
- 2 Tbsp olive oil
- salt and pepper
For the Fajitas
Preheat a large skillet over medium-high heat.
Pat the shrimp dry with paper towels and season with your favorite taco seasoning blend or salt and pepper.
Slice the bell peppers and onion.
Add a drizzle of olive oil to the skillet and cook the shrimp for 2-3 minutes or until the tails are curled and they turn pink on both sides. Flip the shrimp halfway through cooking. Squeeze some lime over shrimp. Remove the shrimp and set aside on a plate.
Add more olive oil to the pan and add the sliced bell peppers and onions. Season with more of your favorite taco seasoning or salt and pepper. Occasionally stir the vegetables. They should take about 10-15 minutes to soften and caramelize a bit. Remove from the heat.
For the Green Chile Chimichurri Sauce
While the vegetables are cooking, make the chimichurri sauce by adding all the ingredients to a food processor or blender. 1/2 cup cilantro, 1/2 cup parsley, 1/3 cup red wine vinegar, 2 cloves garlic, 1/2 cup olive oil, 2 tsp green chiles, salt and pepper.
To make the sauce by hand: Chop the garlic, parsley, and cilantro very finely. Add these to a bowl, then add the red wine vinegar, green chiles and whisk to combine. Drizzle in the olive oil while whisking to emulsify the sauce. Set aside.
Serve the vegetables and shrimp with a hearty drizzle of the chimichurri sauce on top.
Optional but delicious toppings: Tortilla chips, guacamole, sour cream, squeeze of lime.