Healthy Grilled Shrimp Fajitas in Foil

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 320, total fat 10 G., saturated fats 2 G., proteins 19 G., carbohydrates 37 G., fiber 3 G., cholesterol 120 mg, sodium 1000 mg, sugar 4 G.

Fajitas are a Tex-Mex dish that's perfect for a picnic: you hand out warm tortillas to your guests, who then wrap them with their choice of fillings and toppings. Shrimp baked in foil on the grill with onions and bell peppers makes a delicious fajita filling. Spices like chipotle chili powder, cumin, and freshly squeezed lime juice add an incomparable Mexican flavor. Sprinkle the finished filling with fresh cilantro and serve with traditional fajita toppings like salsa, sliced avocado, or pickled vegetables.

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:

2 large sweet peppers, cut into 1cm strips.
1 large onion, cut into 1cm strips.
1 bunch green onions, cut crosswise into 4 pieces
2 tbsp. l. olive oil
0.5 tsp chipotle chili powder
0.5 tsp ground cumin
0.6 kg large shrimp, peeled, deveined and tailed
2 limes, cut in half
12 wheat tortillas, 15cm in diameter.
0.5 cups coriander leaves on thin stems
Salsa and sliced avocado for serving (optional)
Special equipment: heavy duty foil 45cm wide.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: sweet pepper, onions, green onions, chili seasoning, chipotle pepper, cumin, shrimps, lime, tortilla, cilantro, salsa sauce, Avocado

Cooking the dish according to the recipe:

Preheat grill to medium-high heat.

In a large bowl, combine bell pepper, onion, green onion, olive oil, chipotle chili powder, cumin, and 1/4 teaspoon salt.
Tear off two 45 x 45 cm pieces of foil. Spread the vegetable mixture on one piece of foil, leaving a few centimeters from the edge. Arrange the shrimp in a single layer on top of the vegetables. Drizzle with lime juice. Top with another piece of foil, lining up the edges. Fold the edges over and press firmly to seal the bag.

Tear off two 45 x 45 cm pieces of foil. Arrange the tortillas on one sheet, overlapping them slightly. Top with another sheet, lining up the edges. Fold the edges over and press firmly to seal another bag.
Place the shrimp package on the grill, close the lid, and cook for 12 minutes (do not turn the package). It should puff up and look like a pillow. Using tongs, transfer the package from the grill to a baking sheet. Set aside and let rest while you reheat the tortillas. Place the tortilla package on the grill and cook for 2 minutes on each side.
Carefully open the shrimp package (hot steam will escape). The shrimp should be pink and cooked through, and the onions and peppers should be soft. Sprinkle the shrimp with cilantro. Serve with warm tortillas, adding salsa and avocado if desired.

Categories: