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Grilled Shrimp Fajitas
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Prep Time:
30 minutes
Total Time:
50 minutes
Elevate taco night with zesty Grilled Shrimp Fajitas using a spicy marinade and perfectly grilled veggies for a restaurant quality meal your family will love.
Ingredients:
  • 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)
  • 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 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1 1/2 cups refrigerated guacamole (from 14-oz package)
Instructions:
  • Preheat your grill on medium-high heat. Combine marinade ingredients in a 1-gallon resealable plastic bag. Add shrimp and coat well. Refrigerate for 20 minutes, turning once. In a separate bowl, spray bell peppers and onions with cooking spray. Transfer vegetables to a grill basket. Keep tortillas wrapped in foil for now.
  • Preheat grill to medium heat. Place the basket with vegetables on the grill and cover. Cook for 10 minutes, flipping the vegetables halfway through cooking.
  • After draining the shrimp and discarding the marinade, place them in a grill basket. Cover and grill for 5 to 7 minutes, flipping the shrimp and vegetables once, until the shrimp turn pink. Grill the tortillas in foil for 2 minutes, flipping once, until warm.
  • Arrange the shrimp and vegetables on a serving platter and cover to keep warm. Place the warmed tortillas on a plate and serve the guacamole in a bowl. To assemble each serving, top a tortilla with shrimp, vegetables, and guacamole, then fold the tortilla over the filling.

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