Grilled Shrimp Fajitas

Grilled Shrimp Fajitas

Surprise your family with sizzling, restaurant-quality fajitas! A spicy marinade fabulously flavours the shrimp.
  • 50 Minutes Total
  • 6 Servings

Ingredient List

  • 1 tbsp (15 mL) lime juice
  • 1 tbsp (15 mL) olive or vegetable oil
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) chili powder
  • 1 tsp (5 mL) ground cumin
  • 2 medium cloves garlic, crushed
  • Pinch ground red pepper (cayenne)
  • 2 lbs (1 kg) uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
  • 2 medium red bell peppers, cut into strips (about 2 cups/500 mL)
  • 1 medium red onion, sliced (about 2 cups/500 mL)
  • Olive oil cooking spray
  • 6 Old El Paso* Large Flour Tortillas (from 8 count package)
  • 1 1/2 cups (375 mL) refrigerated guacamole

Preparation

  1. Heat gas or charcoal grill. In large resealable food-storage plastic bag, mix marinade ingredients until well blended. Add shrimp; toss to coat. Cover; refrigerate 20 minutes to marinate, turning once. Meanwhile, in medium bowl, place bell peppers and onion; spray with cooking spray. Place vegetables in grill basket (grill ""wok""). Wrap tortillas in foil; set aside.
  2. Place basket on grill rack over medium heat. Cover grill; cook 10 minutes, turning vegetables once.
  3. Drain shrimp; discard marinade. Add shrimp to grill basket. Cover grill; cook 5 to 7 minutes longer, turning shrimp and vegetables once, until shrimp are pink. Place wrapped tortillas on grill. Cook 2 minutes, turning once, until warm.
  4. On serving platter, place shrimp and vegetables; cover to keep warm. Place warmed tortillas on plate; place guacamole in serving bowl. For each serving, top tortilla with shrimp, vegetables and guacamole; fold tortilla over filling.

Expert Tips

  • Do not marinate the shrimp longer than 20 minutes or they will start to cook in the marinade.
  • Look for prepared guacamole in the refrigerated section of your supermarket.