Spicy Shrimp & Bell Pepper Toss

Prep Time
Cook Time
Ready In

"This is out of a clean eating magazine. You can serve this over quinoa or brown rice, or, even better, tuned into fajitas with corn tortillas, avocado and yogurt. Serve with lime wedges on the side"

Original recipe yields 4 servings


  • Serving Size: 1 (365.6 g)
  • Calories 289.2
  • Total Fat - 5.2 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 200.6 mg
  • Sodium - 1757.8 mg
  • Total Carbohydrate - 28.9 g
  • Dietary Fiber - 1.6 g
  • Sugars - 12.4 g
  • Protein - 34.3 g
  • Calcium - 115.9 mg
  • Iron - 2.1 mg
  • Vitamin C - 39.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat grill to medium high or preheat oven to 425°F.

Step 2

In a large bowl, combine shrimp, onion, garlic and bell peppers. Add lime juice, Chile, cumin, cayenne, salt and toss to coat.

Step 3

Cut 4 12X16-inch pieces of foil and mist with cooking spray. Divide shrimp mixture evenly into the center of foil pieces forming a mound in the center. Bring the short edges of foil together. Fold inward a few times along each long edge to seal.

Step 4

Place packets directly on grill or on a large, rimmed baking sheet in the oven. Grill or bake for about 15 minutes, until shrimp is just cooked through.

NOTE carefully open a single packet to check, then reseal if needed.) Allow packets to rest 5 minutes before opening. Transfer contents of packets to serving plates and top with cilantro

Tips & Variations

  • Cooking spray



I loved the little packets of fajita fixings! I only made two and used the oven. Instead of cayenne and salt, I had a spicy salt mixture called "Slap Yo Mama" that I used. Next time I will "build" each packet directly on the foil and save myself a step. That should work, right? Since we made fajitas out of this, I added a sprinkle of Mexican blend cheese, chopped avocado and chopped tomato. Yum!

review by:
(22 May 2018)

Bergy (RIP" Forever in our Kitchen)

Peppy tasty recipe. I was generous with the cayenne & chile. I don't BBQ so I did the packages in a 425F oven for 15 minutes - perfect. We loved the cilantro & lime. I like getting the packages ready ahead of time to just cook 15 minutes before serving.

(25 Apr 2016)