Grilled Shrimp Fajita Foil Pack Recipes

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.

GRILLED SHRIMP FAJITA FOIL PACKETS

Steps:

• Preheat grill over high heat.
• Cut foil pieces into four - 12 inch squares.
• Add shrimp, peppers, and onion to large bowl.
• Mix taco seasoning, olive oil, and lime juice in small bowl. Pour over shrimp, peppers, and onion in large bowl. Mix until everything is evenly coated.
• Evenly divide shrimp, peppers, and onion onto aluminum squares. Fold foil up and seal aluminum packets closed.
• Place foil packets on grill for 10-12 minutes or until shrimp is cooked. Serve immediately with rice, tortillas, fresh salsa and sour cream.

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.

EASY GRILLED SHRIMP FAJITAS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place bell pepper strips, onion, and jalapeno slices in a large bowl. Add 2 teaspoons of fajita seasoning and olive oil. Stir until evenly combined.
• Place shrimp in a separate bowl. Add remaining 1/2 teaspoon fajita seasoning and lime juice. Gently stir until evenly combined.
• Place vegetable mixture in a grill basket. Grill for 10 minutes. Stir in shrimp and grill for 5 minutes more. Remove basket from the grill.
• Place tortillas on the grill and toast for 2 minutes. Divide filling between the tortillas and serve.

GRILLED SHRIMP FAJITAS

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.

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.