I was planning out my menu for the week and I decided to make chicken fajitas. But then the thought struck me...what about trying shrimp! I love shrimp fajitas at restaurants and I knew they couldn't be too hard. So I bought some shrimp, threw this recipe together and the rest is history. My kids all loved them too. (I still grilled a piece of chicken for my husband though. He hates seafood in all varieties) But if you don't hate seafood you might just find these delicious too.
One quick note is that I used already cooked shrimp because I wanted to make this meal fast. I still let them marinate for an hour and threw them on the grill to give them better flavor. But if you're not in hurry I'm sure that starting with uncooked shrimp and actually cooking them through on the grill would help give you more of the fajita flavor. So do what you feel best about!
1-2 lb. shrimp (cooked)
2 limes (juiced)
1 tsp. chile powder
2 cloves garlic (minced)
2 red bell pepper (sliced)
1 green bell pepper (sliced)
1/2 medium onion (sliced)
1 avocado (sliced or chopped. See tip on how to cut an avacado by clicking here)
1 can black beans (optional)
Shredded cheddar (optional)
sour cream (optional
In a large ziploc bag; combine shrimp, lime juice, chile powder and garlic. Shake until shrimp is evenly coated. Allow to marinate in the refrigerator for about an hour. Slice bell peppers and onion into long skinny strips. Add bell peppers and onion to the bag and allow vegetables to be coated in the lime juice.
Place shrimp and veggies mixture in a large grill basket. Cook over medium-high heat on your grill until shrimp is heated and veggies are softened.
Place shrimp and veggies in flour tortillas. Top with avocado, beans, cheddar and sour cream if desired. Roll tortilla around contents and enjoy!