Fish and Shellfish: Shellfish Dishes: Shrimp Fajitas

A festive, colorful dish combining vegetables and seafood.

Author: American Institute of Cancer Research
Date: January 11, 2012

Suggestions: To help prevent breakage of bamboo skewers, pre-soak them in water.

Serves: 4 person(s)
Yield: 4 x 2 tortilla servings

Preparation Time: 30 mins
Cooking Time: 10 mins
Extra Time: 1 hrs (for refrigeration)


    1/3 cup fresh lime juice, divided
    3 cloves garlic, sliced lengthwise
    1/4 tsp red pepper flakes
    2 Tbsp canola oil, divided
    1/2 tsp sea salt, divided
    3 - 4 grinds of freshly ground black pepper
    1/3 kg extra large (26-30 count) raw shrimp, shelled and deveined
    1 large Cubanelle or frying pepper
    1 medium red or yellow bell pepper
    1 medium red onion, halved lengthwise
    1 cup cilantro sprigs, loosely packed
    8 whole-grain yellow corn tortillas
    8 (8-inch) bamboo or metal skewers


    SHRIMP MARINADE: In resealable 1-gallon plastic bag, combine 1/4 cup of lime juice with garlic, red pepper flakes, 1 tablespoon of oil, 1/4 teaspoon salt, and 3 to 4 grinds of black pepper. Add shrimp, seal bag, and massage to coat with marinade. Refrigerate for 1 hour.

    VEGETABLE MARINADE: Meanwhile, cut frying and bell peppers vertically into thin strips. Cut onion crosswise into 1/4-inch slices. Place vegetables in another plastic bag. Add remaining lime juice and oil, plus 1/4 teaspoon salt and a few grinds of pepper. Seal bag and massage to coat vegetables.

    FAJITAS: Seal tortillas in foil, making two packages.

    Heat charcoal or gas grill to medium-high heat. Brush grill rack with oil. Or heat grill pan over high heat until a drop of water flicked into it dances.

    Drain and pat dry vegetables, discarding vegetable marinade. Arrange them on grill at right angles to bars or pan ridges. When vegetables are well marked, about 2 minutes, remove onions to platter and turn peppers. When peppers are crisp-tender, 1 minute, add to onions. If necessary, clean grill, using wire brush.

    Set wrapped tortillas on one side of grill to warm over indirect heat.

    Pat marinated shrimp dry with paper towels. Discard shrimp marinade. String shrimp evenly on skewers, alternating curve to opposite sides. Grill shrimp until almost opaque in center, about 2 minutes. Turn skewers and grill until shrimp are opaque in center but still moist, about 1 minute. Remove skewers, and add shrimp to platter of vegetables.

    Open packets of warm tortillas and place cilantro sprigs on plate. Let people assemble their own.


    Can serve with salsa.

    Serving suggestion is not included in the nutritional analysis.

Nutritional Information
(Per Serving)

Calories:289 cals
Kilojoules:1,210 kJ
Fat:10.1 g
Carbohydrates:30.7 g
Protein:21.1 g
Cholesterol:129.0 mg
Sodium:349 mg
Saturated Fat:1.0 g
Fiber:4.6 g
Calcium:104.0 mg
Total Sugars:3.9 g

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