| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 avocado
- 1/3 cup sour cream
- 2 jalapeno peppers (1 chopped, 1 whole)
- 1 cup fresh cilantro, chopped
- 4 teaspoons fresh lime juice, plus wedges for serving
- Kosher salt and freshly ground pepper
- 1/4 cup vegetable oil, plus more for the grill
- 1 pound peeled and deveined large shrimp
- 2 1/2 teaspoons fajita seasoning
- 2 bell peppers (red and/or orange), sliced
- 3 thickly sliced fresh pineapple rings
- 8 small flour tortillas
Instructions
- Halve the avocado and scoop into a food processor. Add the sour cream, chopped jalapeno, 1/2 cup cilantro and 2 teaspoons lime juice; process until smooth. Season with salt and pepper.
- Heat a grill to medium high and oil the grates. Toss the shrimp with 2 tablespoons vegetable oil, 2 teaspoons fajita seasoning, the remaining 2 teaspoons lime juice, a big pinch of salt and a few grinds of pepper in a large bowl. Thread the shrimp onto skewers, leaving a little space between each shrimp. Toss the bell peppers, pineapple and whole jalapeno with the remaining 2 tablespoons vegetable oil, 1/2 teaspoon fajita seasoning, 2 pinches of salt and a few grinds of pepper in another large bowl.
- Grill the shrimp until cooked through, 2 to 3 minutes per side; transfer to a large bowl. Grill the pineapple and tortillas until well-marked, 1 to 2 minutes per side. Transfer to a cutting board.
- Place the bell peppers and whole jalapeno in a grill basket and grill, flipping, until charred, 5 to 6 minutes. Chop the pineapple and add to the shrimp. Thinly slice the jalapeno (remove the seeds for less heat). Add to the shrimp along with the bell peppers and remaining 1/2 cup cilantro; season with salt if needed and toss.
- Divide the shrimp mixture among plates. Serve with the tortillas, avocado sauce and lime wedges.
Nutrition Facts
| Calories | 540 |
| Total Fat | 30 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 191 milligrams |
| Sodium | 1432 milligrams |
| Carbohydrates | 42 grams |
| Dietary Fiber | 7 grams |
| Protein | 25 grams |
| Sugar | 9 grams |
Reviews
Will be a staple at our house! Crema makes a ton, for two I cut it back and still had leftovers, was delicious on texmex turkey burgers.
I have made this dish several times. I love the avocado crema on everything (you will have some leftover). I have found that the recipe works better with medium shrimp.
Wasn’t as good as I had hoped.
loved these, made them as directed, with minor changes. Weren’t hard to make at all. Next time I’ll only add the jalapeno to the sauce, was a bit too spicy for my tastes as I don’t like too much spice. I used fresh pineapple. I threaded the pineapple and red peppers on skewers as I didn’t have the grill basket and they turned out great. I’ll definitely make them again
Loved it I save all the recipes Thank you very For Food network
This recipe was amazing. The savory sweet combo was a huge success and I’m looking forward to making it again on a much larger scale at our next outdoor event. As for the instructions, I didn’t find them confusing at all. They’re straight forward and easy to follow. Maybe it’s my experience with food and recipes that make it a little easier. Not sure
Recipes shouldn’t be so confusing, thank God for chefs like Bobby Flay who encourage people to be creative and resourceful
Im giving only one star due to the instructions, Im sure this dish is delicious. The recipe instructions are confusing, the second paragraph has instructions to toss the pineapple with the other veggies and the following paragraph instructs to grill the pineapple with the tortillas.
Delicious and easy to make. For less pans to wash, I grilled vegetables directly on the grill and chopped them afterward. The pineapple and shrimp were delicious together.
Delicious! Perfect for a hot summer day!