Best Healthy Grilled Shrimp Fajita Foil Pack Recipes

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SHRIMP FAJITA FOIL PACKETS



Shrimp Fajita Foil Packets image

Shrimp Fajita Foil Packets are the perfect easy & healthy meal for summer grilling, camping and cookouts. Best of all, they're loaded with all your favorite Tex Mex flavors and make a low carb, paleo and keto friendly meal.

Provided by Kelly

Categories     Main Course

Time 24m

Number Of Ingredients 15

Heavy Duty Foil plus parchment paper if preferred
1 1/2 pounds medium white shrimp (peeled and deveined)
2-3 medium bell peppers (thinly sliced into strips)
1 medium red onion (thinly sliced into strips)
juice from 1-2 limes (divided)
3 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoons smoked paprika
1/2 - 1 teaspoon sea salt or to taste
1/4 - 1/2 teaspoon freshly ground black pepper or to taste
1/8 teaspoon cayenne pepper optional or to taste
chopped fresh cilantro
sliced avocado

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.

Nutrition Facts : ServingSize 1 g, Calories 243 kcal, Carbohydrate 7 g, Protein 30 g, Fat 4 g, Fiber 2 g, Sugar 2 g

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

SHRIMP FAJITAS



Shrimp Fajitas image

Provided by Katie Lee Biegel

Categories     main-dish

Time 25m

Yield 4 servings (8 fajitas)

Number Of Ingredients 14

1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 yellow bell peppers, quartered
1 red bell pepper, quartered
1 yellow onion, cut into thick rounds
1 bunch scallions, trimmed
2 tablespoons olive oil
1 pound peeled and deveined large shrimp, tails removed
8 small flour tortillas, warmed
For serving: sour cream, shredded iceberg lettuce, guacamole, shredded cheese and lime wedges

Steps:

  • Preheat a grill to medium-high heat.
  • In a small bowl, combine the chili powder, sugar, garlic powder, onion powder, salt and pepper.
  • Use a pastry brush to coat both sides of the peppers, onions and scallions with some of the oil, then sprinkle with a quarter of the spice mix. Pat the shrimp dry with a paper towel, then brush with the remaining olive oil and season with the remaining spice mixture.
  • Grill the peppers, onions and scallions until grill marks appear, 3 to 4 minutes per side. Remove to a cutting board. Add the shrimp to the grill and cook just until they turn pink and begin to curl, about 2 minutes per side. Coarsely chop the vegetables and shrimp.
  • Serve with the warm flour tortillas (I like to wrap a stack of tortillas in foil and warm on the grill) and sour cream, lettuce, guacamole, cheese and lime wedges.

GRILLED SHRIMP FAJITAS



Grilled Shrimp Fajitas image

Surprise your family with sizzling, restaurant-quality fajitas! A spicy marinade fabulously flavors shrimp.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 13

1 tablespoon lime juice
1 tablespoon olive or vegetable oil
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
2 medium cloves garlic, crushed
Pinch ground red pepper (cayenne)
2 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
2 medium red bell peppers, cut into strips (about 2 cups)
1 medium red onion, sliced (about 2 cups)
Olive oil cooking spray
6 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
1 1/2 cups refrigerated guacamole (from 14-oz package)

Steps:

  • Heat gas or charcoal grill. In 1-gallon 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.
  • Place basket on grill rack over medium heat. Cover grill; cook 10 minutes, turning vegetables once.
  • 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.
  • 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.

Nutrition Facts : Calories 320, Carbohydrate 29 g, Cholesterol 175 mg, Fat 1/2, Fiber 3 g, Protein 23 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 4 g, TransFat 1 g

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