Grilled Shrimp Fajitas with Mixed Peppers

July 17, 2012

These Grilled Shrimp Fajitas with Mixed Peppers require little prep work and will add some sizzle to your summer menu without heating up the house!

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I made use of some of the peppers in my Fresh Box for dinner tonight.  I had a mix of peppers to use like bell peppers and some Cubanelle peppers.  So I decided to make grilled shrimp fajitas. I took half a pound of shrimp and tossed them in a quick marinade that I made this afternoon. Then, I cut up the peppers, along with some onions, and got them ready for the grill.

After the shrimp was marinated, I skewered them so they would cook easily and evenly on the grill.  I made the peppers and onions in a foil packet so they would cook, but still have a little bit of crunch left to them.  I even warmed the tortillas on the grill when the shrimp, peppers, and onions were just about finished cooking!

You know how everything tastes better on the grill?  Apparently fajitas do too!  Grilling your fajita fillings infuses them with that great charred flavor.  Plus, there’s no need to heat up the house since everything cooks together outside.  This is definitely an easy weeknight summertime meal!

Grilled Shrimp Fajitas with Mixed Peppers

Serve the grilled shrimp, peppers, onions, and tortillas on a platter and let everyone build their own fajitas.  Top them with your favorite toppings like guacamole, sour cream, hot sauce, salsa, fresh cilantro, and a squeeze of lime!

First, we have to prepare our marinade.  This marinade is made with fresh lime juice (you could also use fresh lemon juice), olive oil, garlic, and spices like cumin, chili powder, and paprika.

Once the marinade is mixed up, add the shrimp to a freezer bag or resealable container, pour the marinade in, toss, and refrigerate for at least 30 minutes.

Now, start cutting up the peppers and onions.  Place them in a sheet of foil that’s big enough that it can be folded over to create a packet. Before folding the foil packet, drizzle the peppers and onions with olive oil.  Then, place them over medium heat on the grill.

While the peppers and onions are starting to cook, skewer the shrimp and place them on the grill.  Cook the shrimp 3-5 minutes, or until they’re pink and opaque on the inside.

Once everything is just about done cooking, you can wrap tortillas in foil and place them on the grill to warm them up.  Give the foil packet a quick flip so they warm up all the way through.

Now, you can take the peppers, onions, shrimp, and tortillas off the grill.  Serve them on a platter with your favorite fajita fixings!

Grilled Shrimp Fajitas with Mixed Peppers

Grilled Shrimp Fajitas with Mixed Peppers


    For the marinade:
  • 2 limes, juiced
  • 2 tbsps. olive oil
  • 1 garlic clove, minced
  • 1 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. paprika
  • Salt and pepper, to taste
  • For the fajitas:
  • 1 lb. large shrimp, peeled, deveined, and tails removed
  • 1 medium or 2 small bell peppers, cut into strips
  • 2 medium Cubanelle peppers, cut into strips
  • 1 cup red onion, sliced
  • 1 tbsp. olive oil
  • 6 - 8 inch soft tortillas
  • Optional: sour cream, guacamole, salsa, fresh cilantro


    For the marinade:
  1. Mix the marinade ingredients in a bowl and set aside.
  2. For the fajitas:
  3. Add shrimp to a large freezer bag or resealable container. Pour the marinade onto the shrimp and toss to coat.
  4. Cover the shrimp and marinate for at least 30 minutes.
  5. Place the peppers and onions in foil. Drizzle with olive oil. Then fold the foil into a packet and poke holes in the top to vent.
  6. Heat the grill to medium heat. Place the peppers and onions onto the grill. Shake the foil occasionally to turn the peppers and onions.
  7. Remove the shrimp from the marinade and skewer. Place the shrimp on the grill and cook for 5-7 minutes, turning halfway. Shrimp will be cooked when pink and opaque all the way through.
  8. Wrap the tortillas in foil and place on the grill. Warm the tortillas for 2 minutes.
  9. Remove the shrimp, vegetables, and tortillas from the grill and serve with sour cream, guacamole, salsa, fresh cilantro, or your favorite fajita toppings.
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These grilled shrimp fajitas are a fun way to have fajita night or Taco Tuesday during the summer!  Even though I used a mix of bell peppers and Cubanelle peppers, you could use whatever mix of peppers you like in this recipe.  Spice things up with some jalapeño or poblano peppers!

Did you make this Grilled Shrimp Fajitas with Mixed Peppers recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!


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