The Ultimate Grilled Shrimp and Pineapple Fajitas
A tropical-inspired fajita recipe where all the main components are cooked on the grill. Large shrimp are seasoned with fajita spices and grilled on skewers. Sliced bell peppers and a whole jalapeno are charred in a grill basket, while pineapple rings are grilled directly on the grates. The grilled shrimp and pineapple are then chopped and tossed with the vegetables and fresh cilantro. The fajitas are served in warm flour tortillas with a homemade creamy avocado-jalapeno sauce.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Tex-Mex
Ingredients
- 1 avocado
- 1/3 cup sour cream
- 2 jalapeno peppers (1 chopped, 1 whole)
- 1 cup fresh cilantro, chopped
- 4 teaspoons fresh lime juice, plus wedges for serving
- Kosher salt and freshly ground pepper
- 1/4 cup vegetable oil, plus more for the grill
- 1 pound peeled and deveined large shrimp
- 2 1/2 teaspoons fajita seasoning
- 2 bell peppers (red and/or orange), sliced
- 3 thickly sliced fresh pineapple rings
- 8 small flour tortillas
Instructions
- Make the Avocado Sauce: In a food processor, combine the halved avocado, sour cream, the chopped jalapeno, 1/2 cup of cilantro, and 2 teaspoons of lime juice. Process until smooth. Season with salt and pepper to taste and set aside.
- Prepare for Grilling: Preheat a grill to medium-high heat and lightly oil the grates. If using wooden skewers, soak them in water for at least 15 minutes.
- In a large bowl, toss the shrimp with 2 tablespoons of vegetable oil, 2 teaspoons of fajita seasoning, the remaining 2 teaspoons of lime juice, a big pinch of salt, and a few grinds of pepper. Thread the shrimp onto skewers.
- In another large bowl, toss the sliced bell peppers, pineapple rings, and the whole jalapeno with the remaining 2 tablespoons of vegetable oil, 1/2 teaspoon of fajita seasoning, and a pinch of salt and pepper.
- Grill the Ingredients: Grill the shrimp skewers for 2-3 minutes per side, until cooked through.
- Grill the pineapple and tortillas for 1-2 minutes per side, until well-marked.
- Place the bell peppers and the whole jalapeno in a grill basket and grill for 5-6 minutes, flipping occasionally, until charred.
- Assemble the Fajita Filling: Transfer the grilled shrimp to a large bowl. Chop the grilled pineapple and add it to the bowl. Thinly slice the grilled jalapeno (removing seeds for less heat) and add it to the bowl along with the grilled bell peppers and the remaining 1/2 cup of cilantro. Toss everything to combine and season with more salt if needed.
- Serve: Divide the shrimp and vegetable mixture among the warm tortillas. Serve with the prepared avocado sauce and fresh lime wedges.
Notes
- This recipe requires a grill. A grill basket is recommended for the vegetables, and skewers are needed for the shrimp.
- Soaking wooden skewers before use prevents them from burning on the grill.
- The heat level can be adjusted by removing the seeds and membranes from the grilled jalapeno before slicing and adding it to the filling.
Find it online: https://cookupjoy.com/shrimp-and-pineapple-fajitas/