Grilled Shrimp-Pineapple Fajitas
Servings
Prep Time
Cook Time
Ready In
Recipe: #36112
December 18, 2020
Categories: Main Dish, Shellfish, Shrimp, Fruit, Pineapple, Vegetables, Peppers, Mexican, Quick Meals, Grilling (Outdoor), No Eggs, Spicy more
"This is out of the June 2019 Food Network magazine..."
Ingredients
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.