Grilled Shrimp Fajita Foil Pack Recipes

GRILLED SHRIMP FAJITAS

Steps:

• Combine oil, vinegar, water, and marinade mix in a large bowl. Add shrimp and marinate for 30 minutes.
• Preheat the grill to 300 degrees F (150 degrees C) and oil the grate with cooking spray.
• Add onions to the hot grill, keeping rings intact. Add bell peppers. Grill for 3 to 5 minutes per side. Transfer to a cutting board and chop roughly.
• Grill shrimp until opaque and cooked through, 1 to 2 minutes per side. Transfer shrimp to a bowl covered with aluminum foil to keep warm.
• Heat tortillas on the hot grill for 1 to 2 minutes. Assemble fajitas with onion, peppers, and 3 to 4 shrimp per tortilla.

GRILLED BEEF FAJITA PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (20x18-inch) sheets of heavy-duty foil. In large bowl, mix beef, bell peppers, onion, seasoning mix and water.
• Place 1/4 of beef mixture on center of each foil sheet. Bring up 2 sides of foil over beef mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over low heat. Cover grill; cook 13 to 18 minutes, rotating packets 1/2 turn after about 6 minutes, until beef is cooked to desired doneness and peppers are tender.
• To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Serve beef mixture with tortillas, salsa and sour cream.

GRILLED SHRIMP FAJITA FOIL PACKETS

Steps:

• Preheat a gas or charcoal grill over high heat.
• Cut four sheets of foil, about 12-inches long.
• Combine shrimp, bell peppers and onion in a large bowl and toss with oil, taco seasoning and lime juice.
• Divide shrimp, bell peppers and onion into 4 equal portions and add to the center of each foil in a single layer.
• Fold the sides of the foil over the shrimp and veggies, covering completely and sealing the packets closed.
• Place foil packets on the grill and cook about 12 minutes.*
• Serve immediately with tortillas or in lettuce leaves and optional garnishes, if desired.

SHRIMP FAJITAS IN FOIL

Steps:

• Preheat a gas or charcoal grill over high heat. Cut four sheets of foil, about 12-inches long. Divide shrimp, bell peppers and onion into 4 equal portions and add to the center of each foil in a single layer. Fold up all 4 sides of each foil packet. Add olive oil, taco seasoning and lime juice; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed. Place foil packets on the grill and cook until just cooked through, about 10-12 minutes.* Served immediately with tortillas, garnished with cilantro, if desired.

SHRIMP FAJITA FOIL PACKETS

Steps:

• Preheat grill to medium-high heat or the oven to 425 degrees F.
• Cut four 18 x 12 inch squares of foil* and lay out on a flat surface. Double line or add a layer of parchment paper inside if preferred.
• In a large bowl, combine the shrimp, peppers and onions together. Drizzle with olive oil and juice from 1 lime. Add seasonings: chili powder, cumin, garlic powder, paprika, salt and pepper. Toss everything to coat well.
• Divide the mixture evenly into each foil packet.
• Fold the foil over the shrimp and seal to close off the packets.

FOIL PACK STEAK FAJITAS

Steps:

• Place the sliced flank steak in a large, zip-top bag. Set aside 2 teaspoons of the fajita seasoning.
• In a small bowl, whisk together the remaining fajita seasoning, 2 tablespoons of olive oil, garlic, lime juice, and salt and pepper, to taste. Add to sliced steak in bag and seal. Refrigerate for at least 2 hours, or up to 24 hours.
• Meanwhile, place sliced peppers and onions in a medium bowl. Toss with remaining tablespoon of oil and remaining fajita seasoning. Season with salt and pepper, to taste.
• Preheat grill to medium-high heat. Tear off 6-8 large sheets of aluminum foil. Spray each sheet with non-stick cooking spray. Dived flank steak, peppers and onions evenly between foil sheets. Seal foil tightly around fajita mixture.
• Grill for 6-8 minutes per side, or until peppers are tender and steak is cooked to desired doneness.
• Serve in flour tortillas with your choice of toppings.

HEALTHY GRILLED SHRIMP FAJITA FOIL PACK

Steps:

• Prepare a grill for medium-high heat.
• Toss together the bell pepper, onion, scallions, oil, chile powder, cumin and 1/4 teaspoon salt in a very large bowl.
• Tear two 18-inch pieces of 18-inch-wide heavy duty foil. Spread the vegetable mixture on one piece of foil, leaving a few inches of exposed foil as a border. Arrange the shrimp on top of the vegetables in a single layer. Squeeze the limes over the mixture. Top with the remaining piece of foil, lining up the edges. Fold the edges and crimp tightly to make a leak-proof packet.
• Tear two 18-inch pieces of 18-inch-wide heavy duty foil. Arrange the tortillas, overlapping slightly, on one piece of foil. Top with the remaining piece of foil, lining up the edges. Fold the edges and crimp tightly to make another packet.
• Put the shrimp packet on the grill, close the grill lid and cook 12 minutes (do not turn the packet over). The packet should puff up and look like a pillow. Slide from the grill onto a baking sheet using tongs. Set aside and let rest while you heat up the tortillas. Put the tortilla pack on the grill and cook until warm, about 2 minutes per side.
• Carefully open the shrimp packet (hot steam will escape). The shrimp should be pink and cooked through and the onions and peppers just tender. Scatter the cilantro over the shrimp. Serve with the warm tortillas and salsa and avocado, if desired.