Grilled Shrimp-Pineapple Fajitas

2018-10-05
  • Yield : 4 servings
  • Cook Time : 40m
  • Ready In : 40m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Nutritional Info

This information is per serving.

  • Calories

    540
  • Fat

    30 grams
  • Saturated Fat

    5 grams
  • Cholesterol

    191 milligrams
  • Sodium

    1432 milligrams
  • Carbohydrate

    42 grams
  • Fiber

    7 grams
  • Protein

    25 grams
  • Sugar

    9 grams

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

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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. 

Step 5

Divide the shrimp mixture among plates. Serve with the tortillas, avocado sauce and lime wedges.

Leave a Reply

Your email address will not be published. Required fields are marked *