Grilled Shrimp-Pineapple Fajitas
December 18, 2020
"This is out of the June 2019 Food Network magazine..."
- 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 by Step Method
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.
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.
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 shrimp along with the bell peppers and remaining 1/2 cup cilantro; season with salt if needed and toss.
Divide the shrimp mixture among plates. Serve with the tortillas, avocado sauce and lime wedges.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the jalapenos, pick ones that are bright green and firm to ensure they are fresh.
- When selecting the bell peppers, choose ones that are firm, glossy and brightly colored.
- Substitute shrimp for chicken: Chicken is a great source of lean protein and can be grilled quickly, making it a great substitution for shrimp. It also has a mild flavor that will complement the other ingredients in the fajitas.
- Substitute bell peppers for mushrooms: Mushrooms are a great vegetarian option and provide a meaty texture that will complement the other ingredients in the fajitas. They are also a good source of antioxidants, vitamins and minerals.
Taco Bowl Variation Omit the tortillas and serve the shrimp-pineapple fajita mixture over cooked rice or cauliflower rice, topped with the avocado sauce, cilantro and lime wedges.
Mexican Street Corn: Mexican Street Corn is a delicious side dish that pairs perfectly with Grilled Shrimp-Pineapple Fajitas. It is made with charred corn, mayonnaise, cotija cheese, chili powder, and lime juice. The creamy, cheesy, and spicy flavors of the Mexican Street Corn will complement the flavors of the fajitas perfectly.
Black Bean and Rice Salad: Black Bean and Rice Salad is a flavorful and healthy side dish that pairs perfectly with Grilled Shrimp-Pineapple Fajitas. It is made with cooked rice, black beans, corn, tomatoes, jalapenos, cilantro, and a zesty lime-cilantro dressing. The combination of flavors and textures of the Black Bean and Rice Salad will balance out the bold flavors of the fajitas and add a healthy option to the meal.
Q: How do I make sure the shrimp are cooked through?
A: Grill the shrimp until they turn pink and opaque, 2 to 3 minutes per side. Use a thermometer to check that the internal temperature of the shrimp is at least 145°F.
Q: How do I store cooked shrimp?
A: Cooked shrimp should be stored in an airtight container in the refrigerator and consumed within 3 to 4 days. Make sure to cool the shrimp to room temperature before refrigerating.
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Fajitas originated in Mexico and were popularized in the United States in the 1970s. They were made popular by the famous Tex-Mex restaurant, Ninfa's, in Houston, Texas.
The combination of shrimp and pineapple in this fajitas recipe was made famous by the celebrity chef Bobby Flay, who uses the combination of flavors in many of his recipes.