Grilled Shrimp-Pineapple Fajitas2018-10-05
- Yield : 4 servings
- Cook Time : 40m
- Ready In : 40m
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This information is per serving.
Saturated Fat5 grams
- 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
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.Â
Divide the shrimp mixture among plates. Serve with the tortillas, avocado sauce and lime wedges.