This is a seriously awesome meal! It is really easy to make (especially when I make Greg do the grilling), and it can be ready to be serve in less than 30 minutes from start to finish. I like to serve these shrimp fajitas with a side of black beans and some chopped mango. The shrimp, peppers, and onions cook on the grill in foil packets, so that the shrimp and veggies are sizzling hot and bursting with flavor. Not only are these shrimp fajitas excellent, they also make a pretty healthy meal! This meal is best served piping hot, so it wouldn’t do so well leftover. For that reason, this recipe is only for two (Wendy won’t eat shrimp). You can double or triple the recipe if you are cooking for more than two. Enjoy!
Recipe for Grilled Shrimp Fajitas (cooked in a foil packet)
INGREDIENTS
1/2 pound of peeled and deveined medium shrimp (about 14 – 16 shrimp)
Red, orange, and yellow baby bell peppers, thinly sliced
1/2 yellow onion, thinly sliced
1 Tbsp. of extra-virgin olive oil
Juice of one lime
1 Tbsp. of your favorite taco seasoning
Cilantro (optional)
Sour cream (optional)
6-inch flour tortillas (about 4 – 5)
DIRECTIONS
Preheat a gas grill to high heat.
Put the shrimp, chopped peppers, and onions into a medium bowl. Drizzle with the olive oil and lime juice and gently toss. Then sprinkle with the taco seasoning and gently mix until shrimp and veggies are well coated.
Cut two pieces of foil into 12-inch squares. Put half the shrimp and veggie mixture down the center of each piece of foil. Then fold up each side of the foil and fold the sides over the shrimp completely. The foil packets are to be sealed (if needed, you can use another piece of foil to cover). Then place the foil packets on the grill and cook for 10 minutes. A minute before you take the shrimp off the grill, zap the tortillas in the microwave for 15 – 20 seconds so they are warmed before you assemble the fajitas.
Carefully remove the foil packets from grill. When you open them, be careful because the steam is super hot. Divide the shrimp and vegetable mixture onto the warmed tortillas (Greg and I do 3-4 shrimp per fajita) and top each with cilantro and sour cream, if desired.
Serve fajitas with some sides! We served them with black beans and some chopped fresh mango.
Recipe makes approximately 4 – 5 fajitas. According to the original recipe, you can also cook the shrimp and vegetables in the foil packets in the oven at 400 degrees for 12 to 15 minutes.
Recipe Adapted from : Damn Delicious
Weber Grill!
Make It and Bake It with Beth 