Grilled Shrimp Fajitas

Name: Grilled Shrimp Fajitas
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 teaspoon chili powder; 6 8-inchs Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package); 2 medium cloves garlic, crushed; 1 teaspoon ground cumin; 1 pinch Pinch ground red pepper (cayenne); 355 milliliters refrigerated guacamole (from 14-oz package); 1 Tbsp lime juice; 2 mediums red bell peppers, cut into strips (about 2 cups); 473 milliliters medium red onion, sliced (about; 1 teaspoon salt; 907 grams uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed; 1 Tbsp olive or vegetable oil

The recipe Grilled Shrimp Fajitas is ready in about 50 minutes and is definitely an excellent dairy free and pescatarian option for lovers of Mexican food. One portion of this dish contains about 37g of protein, 17g of fat, and Head to the store and pick up guacamole, salt, garlic, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. It works well as a main course. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Heat gas or charcoal grill. In 1-gallon resealable food-storage plastic bag, mix marinade ingredients until well blended.

Ingredients you will need

Marinade

Equipment you will use

Ziploc Bags

Grill

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.

Ingredients you will need

Cooking Spray

Bell Pepper

Shrimp

Onion

Equipment you will use

Bowl

Place vegetables in grill basket (grill "wok"). Wrap tortillas in foil; set aside.

Ingredients you will need

Vegetable

Wrap

Equipment you will use

Grill

Aluminum Foil

Wok

Place basket on grill rack over medium heat. Cover grill; cook 10 minutes, turning vegetables once.

Ingredients you will need

Vegetable

Equipment you will use

Grill

Drain shrimp; discard marinade.

Ingredients you will need

Marinade

Shrimp

Add shrimp to grill basket. Cover grill; cook 5 to 7 minutes longer, turning shrimp and vegetables once, until shrimp are pink.

Ingredients you will need

Vegetable

Shrimp

Equipment you will use

Grill

Place wrapped tortillas on grill. Cook 2 minutes, turning once, until warm.

Ingredients you will need

Tortilla

Equipment you will use

Grill

On serving platter, place shrimp and vegetables; cover to keep warm.

Ingredients you will need

Vegetable

Shrimp

Place warmed tortillas on plate; place guacamole in serving bowl. For each serving, top tortilla with shrimp, vegetables and guacamole; fold tortilla over filling.

Ingredients you will need

Vegetable

Guacamole

Tortilla

Shrimp

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1teaspoon

chili powder 68-inchs

Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)2medium cloves

garlic, crushed 1teaspoon

ground cumin 1pinch

Pinch ground red pepper (cayenne)355milliliters

refrigerated guacamole (from 14-oz package)1Tbsp

lime juice 2mediums

red bell peppers, cut into strips (about 2 cups)473milliliters

medium red onion, sliced (about 1teaspoon

salt 907grams

uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed 1Tbsp

olive or vegetable oil

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.