Grilled Shrimp-Pineapple Fajitas

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"This is out of the June 2019 Food Network magazine..."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (625.1 g)
  • Calories 572.8
  • Total Fat - 27.3 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 149.4 mg
  • Sodium - 1681.9 mg
  • Total Carbohydrate - 65 g
  • Dietary Fiber - 8.5 g
  • Sugars - 13.1 g
  • Protein - 24.2 g
  • Calcium - 248.6 mg
  • Iron - 3.4 mg
  • Vitamin C - 168.1 mg
  • Thiamin - 0.5 mg

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. Set aside.

Step 2

Heat a grill to medium high and oil the grates. Toss the shrimp with 2 tablespoons vegetable oil, 2 teaspoon 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 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.

Tips & Variations


No special items needed.

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