The only thing you’ll miss in these lightened up shrimp fajitas is that iconic restaurant sizzle sound. Serve them family style and let your guests choose their own toppers. We’ve provided the classics-cilantro, salsa and avocado-but go ahead and make up your own. (Cabbage and pickled carrots are test kitchen favorites.)
| Level: | Easy |
| Total: | 45 min |
| Prep: | 25 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 2 large bell peppers, sliced 1/2-inch thick
- 1 large onion, sliced 1/2-inch thick
- 1 bunch scallions, quartered crosswise
- 2 tablespoons olive oil
- 1/2 teaspoon chipotle chile powder
- 1/2 teaspoon ground cumin
- Kosher salt
- 1 1/4 pounds extra-large peeled and deveined shrimp, tails removed
- 2 limes, halved
- Twelve 6-inch flour tortillas
- 1/2 cup loosely packed cilantro leaves and tender stems
- 1/2 cup loosely packed cilantro leaves and tender stems
- Salsa and chopped avocado for serving, optional
Instructions
- Prepare a grill for medium-high heat.
- Toss together the bell pepper, onion, scallions, oil, chile powder, cumin and 1/4 teaspoon salt in a very large bowl.
- Tear two 18-inch pieces of 18-inch-wide heavy duty foil. Spread the vegetable mixture on one piece of foil, leaving a few inches of exposed foil as a border. Arrange the shrimp on top of the vegetables in a single layer. Squeeze the limes over the mixture. Top with the remaining piece of foil, lining up the edges. Fold the edges and crimp tightly to make a leak-proof packet.
- Tear two 18-inch pieces of 18-inch-wide heavy duty foil. Arrange the tortillas, overlapping slightly, on one piece of foil. Top with the remaining piece of foil, lining up the edges. Fold the edges and crimp tightly to make another packet.
- Put the shrimp packet on the grill, close the grill lid and cook 12 minutes (do not turn the packet over). The packet should puff up and look like a pillow. Slide from the grill onto a baking sheet using tongs. Set aside and let rest while you heat up the tortillas. Put the tortilla pack on the grill and cook until warm, about 2 minutes per side.
- Carefully open the shrimp packet (hot steam will escape). The shrimp should be pink and cooked through and the onions and peppers just tender. Scatter the cilantro over the shrimp. Serve with the warm tortillas and salsa and avocado, if desired.
Nutrition Facts
| Calories | 320 calorie |
| Total Fat | 10 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 120 milligrams |
| Sodium | 1000 milligrams |
| Carbohydrates | 37 grams |
| Dietary Fiber | 3 grams |
| Protein | 19 grams |
| Sugar | 4 grams |
Reviews
Good recipe .. poor delivery. ALUMINUM is incredibly toxic and dangerous for your body/brain on all cellular levels. Maybe use parchment paper bags meant for seafood/fish.
Very bland. If you try these, AT LEAST double the seasoning, and put the vegetables in one foil pack and grill them for 20-25 minutes, and put all the shrimp in another foil packet and grill them for 12 minutes. Otherwise your shrimp will be done and you will have crunchy vegetables. Grilling the tortillas directly on the grill (not steamed in the foil pouch) will also help since they get really soggy.
What about aluminum leaching into the food?
Made exactly as written and thought they were delicious. My husband and I loved it. Now I am trying to make chicken fajitas the same way.
I made this for my self..cut everything in half.. water soaked Taco’s… maybe I did something wrong?
Have always made chicken foil packets but this intrigued me. Added fresh tomatoes at the end and served with salsa and black beans. Awesome!
I made the shrimp fajitas in the foil pouch and they were awesome and so easy to make. The kids even liked them. I will be making them again.
Very simple, healthy & delicious!
This recipe was easy and delicious!! I highly recommend it.
Absolutely perfect! I used corn tortillas and topped mine with guac. Yummy!