Shrimp Fajita Foil Packets Recipes

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GRILLED SHRIMP FAJITA FOIL PACKETS



Grilled Shrimp Fajita Foil Packets image

Perfectly cooked in foil - juicy shrimp, tender bell peppers and onions can be wrapped into a warm tortilla for a super fast dinner that's packed with incredible flavor!

Provided by Kim

Categories     Main Course

Time 25m

Number Of Ingredients 10

1 1/2 pounds medium shrimp (peeled and deveined)
1 red bell pepper (thinly sliced)
1 yellow or orange bell pepper (thinly sliced)
1 green bell pepper (thinly sliced)
1 onion (thinly sliced)
2 tablespoons avocado or olive oil
2 tablespoons taco seasoning
Juice of 2 limes + more for serving
Chopped fresh cilantro leaves, avocado or guacamole, cheese, salsa (optional, for serving)
12 Tortillas, for serving

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.

Nutrition Facts : Calories 517 kcal, Carbohydrate 53 g, Protein 43 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 274 mg, Sodium 970 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 10 g, ServingSize 1 serving

HEALTHY GRILLED SHRIMP FAJITA FOIL PACK



Healthy Grilled Shrimp Fajita Foil Pack image

The only thing you'll miss in these lightened up shrimp fajitas is that iconic restaurant sizzle sound. Serve them family style and let your guests choose their own toppers. We've provided the classics-cilantro, salsa and avocado-but go ahead and make up your own. (Cabbage and pickled carrots are test kitchen favorites.)

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

2 large bell peppers, sliced 1/2-inch thick
1 large onion, sliced 1/2-inch thick
1 bunch scallions, quartered crosswise
2 tablespoons olive oil
1/2 teaspoon chipotle chile powder
1/2 teaspoon ground cumin
Kosher salt
1 1/4 pounds extra-large peeled and deveined shrimp, tails removed
2 limes, halved
Twelve 6-inch flour tortillas
1/2 cup loosely packed cilantro leaves and tender stems
1/2 cup loosely packed cilantro leaves and tender stems
Salsa and chopped avocado for serving, optional

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.

Nutrition Facts : Calories 320 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 120 milligrams, Sodium 1000 milligrams, Carbohydrate 37 grams, Fiber 3 grams, Protein 19 grams, Sugar 4 grams

SHEET PAN SHRIMP FAJITAS



Sheet Pan Shrimp Fajitas image

This recipe is sponsored by Target. Let the oven and broiler do the heavy lifting for this super-simple weeknight dinner. Chili powder and cumin give lots of warm spice to bell peppers, onions and shrimp while just a few minutes under the broiler lends a lovely smokiness. Served with warm tortillas and a 3-minute homemade salsa, this is a mostly hands-off meal that's a real crowd-pleaser.

Provided by Justin Chapple

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

3 bell peppers, assorted colors, stemmed, seeded and cut into strips
2 medium red onions, halved and sliced vertically
2 jalapeños, 1 sliced into matchsticks, 1 coarsely chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 teaspoons chili powder
3 teaspoons ground cumin
Kosher salt and freshly ground black pepper
Half 28-ounce can whole peeled tomatoes
1/2 small yellow onion, coarsely chopped
4 tablespoons fresh lemon juice
1 cup packed cilantro leaves
1 pound frozen large tail-off, peeled and deveined raw shrimp, such as Good & Gather, thawed
Warm corn tortillas, for serving

Steps:

  • Preheat the oven to 450 degrees F.
  • On a large rimmed baking sheet, combine the bell peppers, red onions and sliced jalapeño. Sprinkle with 1/4 cup of the oil, 2 teaspoons of the chili powder and 1 1/2 teaspoons of the cumin. Season generously with salt and pepper and toss well, then spread in an even layer. Roast the vegetables until slightly softened and beginning to brown, about 8 minutes.
  • Meanwhile, in a food processor, combine the tomatoes, yellow onion, 2 tablespoons of the lemon juice, the coarsely chopped jalapeño, 1 teaspoon of the chili powder and 1 teaspoon of the cumin and process until nearly smooth. Add 1/2 cup of the cilantro and pulse until very finely chopped. Season the salsa with salt and pepper, then transfer to a serving bowl.
  • Remove the vegetables from the oven. Turn the oven to broil and position a rack 6 to 8 inches from the heat source.
  • Combine the shrimp with the remaining 2 tablespoons oil, 1 teaspoon chili powder and 1/2 teaspoon cumin in a medium bowl. Season generously with salt and pepper and toss well. Scatter the shrimp over the vegetables and broil until the shrimp are just cooked through, 4 to 5 minutes.
  • Sprinkle the vegetables and shrimp with the remaining 2 tablespoons lemon juice and 1/2 cup cilantro. Serve with warm corn tortillas and the salsa.

SHEET-PAN SHRIMP FAJITAS



Sheet-Pan Shrimp Fajitas image

I love easy weeknight dinners like this. These sheet-pan shrimp fajitas come together so quickly and are customizable with your favorite toppings. -Carla Hubl, Hastings, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1 each medium green, sweet red and yellow peppers, cut into 1/2-inch strips
1 sweet onion, cut into 1/2-inch strips
2 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
12 corn tortillas (6 inches), warmed
Optional: Lime wedges, crema, fresh cilantro and sliced avocado

Steps:

  • Preheat oven to 425°. In a large bowl, combine shrimp, peppers, onion and garlic. Drizzle with oil; sprinkle with chili powder, cumin and salt. Toss to coat. Spread evenly between 2 greased 15x10x1-in. baking pans., Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler., Broil shrimp mixture, 1 pan at a time, 3-4 in. from heat until vegetables are lightly browned and shrimp turn pink, 4-5 minutes. Serve in tortillas with toppings as desired.

Nutrition Facts : Calories 280 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 484mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges

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