Grilled Shrimp and Pineapple Fajita

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 540, total fat 30 G., saturated fats 5 G., proteins 25 G., carbohydrates 42 G., fiber 7 G., cholesterol 191 mg, sodium 1432 mg, sugar 9 G.

Make a summer Mexican fajita with grilled shrimp and vegetables. All the ingredients are grilled separately, the vegetables are sliced, and served next to warm tortillas for everyone to wrap up. For an even more exotic flavor, add grilled pineapple; its sweet and tart flavor complements the spicy jalapeño perfectly. The shrimp are grilled on skewers. Pineapple rings, bell peppers, and a jalapeño are tossed with butter and fajita seasoning, grilled, and then served with a velvety avocado-sour cream sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 kg shrimp, peeled and deveined
1 avocado
1/3 cup sour cream
2 jalapeños (1 sliced, 1 whole)
1 cup fresh cilantro, chopped
4 tsp freshly squeezed lime juice + wedges for serving
1/4 cup vegetable oil + extra for grilling
2.5 tsp taco and fajita seasonings
2 bell peppers (red and/or orange), chopped
3 thick fresh pineapple rings
8 small wheat tortillas

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tortilla, shrimps, taco seasoning, sweet pepper, jalapeno pepper, Pineapple, Avocado

Cooking the dish according to the recipe:

Cut the avocado in half and scoop the flesh into a food processor. Add sour cream, finely chopped jalapeño, 1/2 cup cilantro, and 2 teaspoons lime juice; blend until smooth. Season with salt and pepper to taste.
Preheat the grill to medium-high and brush the grates with vegetable oil. In a large bowl, toss the shrimp with 2 tablespoons of vegetable oil, 2 teaspoons of fajita seasoning, the remaining 2 teaspoons of lemon juice, a generous pinch of salt, and a few grinds of black pepper.

Thread the shrimp onto skewers, leaving a small amount of space between them. In another large bowl, combine the bell pepper, pineapple, and whole jalapeño with the remaining 2 tablespoons of vegetable oil, 1/2 teaspoon of fajita seasoning, 2 pinches of salt, and a small amount of ground black pepper.
Grill the shrimp until cooked through, 2-3 minutes per side; transfer to a large bowl. Grill the pineapple and tortillas until charred, 1-2 minutes per side. Transfer to a cutting board.
Place the bell pepper and jalapeño in the grill basket and cook, turning, until crispy, 5-6 minutes. Slice the pineapple and add to the shrimp. Thinly slice the jalapeño (remove the seeds to reduce the heat). Add to the shrimp along with the bell pepper and the remaining 1/2 cup cilantro; season with salt to taste, if needed, and toss to combine.
Divide the shrimp and vegetables among plates. Serve with tortillas, avocado sauce, and lime wedges.

Categories:

recipe / Calorie content of prepared meals / Food processor / Summer dishes / Dinner / Fast food / Tortilla Dishes / Appetizers / Fish appetizers / / Food Network - recipes / Mexican cuisine