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Grilled Shrimp Fajitas

(1)
  0 reviews
  • 30 min prep time
  • 50 min total time
  • 13 ingredients
  • 6 servings
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Surprise your family with sizzling, restaurant-quality fajitas! A spicy marinade fabulously flavors shrimp.

Marinade

1
tablespoon lime juice
1
tablespoon olive or vegetable oil
1
teaspoon salt
1
teaspoon chili powder
1
teaspoon ground cumin
2
medium cloves garlic, crushed
Pinch ground red pepper (cayenne)

Fajitas

2
lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
2
medium red bell peppers, cut into strips (about 2 cups)
1
medium red onion, sliced (about 2 cups)
Olive oil cooking spray
6
Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
1 1/2
cups refrigerated guacamole (from 14-oz package)

Steps

  • 1 Heat gas or charcoal grill. In 1-gallon resealable food-storage plastic bag, mix marinade ingredients until well blended. Add shrimp; toss to coat. Cover; refrigerate 20 minutes to marinate, turning once. Meanwhile, in medium bowl, place bell peppers and onion; spray with cooking spray. Place vegetables in grill basket (grill "wok"). Wrap tortillas in foil; set aside.
  • 2 Place basket on grill rack over medium heat. Cover grill; cook 10 minutes, turning vegetables once.
  • 3 Drain shrimp; discard marinade. Add shrimp to grill basket. Cover grill; cook 5 to 7 minutes longer, turning shrimp and vegetables once, until shrimp are pink. Place wrapped tortillas on grill. Cook 2 minutes, turning once, until warm.
  • 4 On serving platter, place shrimp and vegetables; cover to keep warm. Place warmed tortillas on plate; place guacamole in serving bowl. For each serving, top tortilla with shrimp, vegetables and guacamole; fold tortilla over filling.
  • 1 Heat gas or charcoal grill. In 1-gallon resealable food-storage plastic bag, mix marinade ingredients until well blended. Add shrimp; toss to coat. Cover; refrigerate 20 minutes to marinate, turning once. Meanwhile, in medium bowl, place bell peppers and onion; spray with cooking spray. Place vegetables in grill basket (grill "wok"). Wrap tortillas in foil; set aside.
  • 2 Place basket on grill rack over medium heat. Cover grill; cook 10 minutes, turning vegetables once.
  • 3 Drain shrimp; discard marinade. Add shrimp to grill basket. Cover grill; cook 5 to 7 minutes longer, turning shrimp and vegetables once, until shrimp are pink. Place wrapped tortillas on grill. Cook 2 minutes, turning once, until warm.
  • 4 On serving platter, place shrimp and vegetables; cover to keep warm. Place warmed tortillas on plate; place guacamole in serving bowl. For each serving, top tortilla with shrimp, vegetables and guacamole; fold tortilla over filling.

Expert Tips

Do not marinate the shrimp longer than 20 minutes or they will start to cook in the marinade.

Look for prepared guacamole in the refrigerated section of your supermarket.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
1g
1%
),
Cholesterol
175mg
175%;
Sodium
1140mg
1140%;
Total Carbohydrate
29g
29%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
60%;
Calcium
10%;
Iron
25%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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