Grilling with Greg: Shrimp Fajitas

Shrimp Fajitas (WKEF/WRGT)


1 1/2 pounds medium shrimp, peeled and deveined

1 red bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 onion, thinly sliced

2 tablespoons olive oil

2 tablespoons taco seasoning

Juice of 2 limes

1/4 cup chopped fresh cilantro leaves


Preheat a gas or charcoal grill over high heat.

Cut four sheets of foil, about 12-inches long. Divide shrimp, bell peppers and onion into 4 equal portions and add to the center of each foil in a single layer.

Fold up all 4 sides of each foil packet. Add olive oil, taco seasoning and lime juice; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.

Place foil packets on the grill and cook until just cooked through, about 10-12 minutes.*

Served immediately with tortillas, garnished with cilantro, if desired.


1 tablespoon cornstarch

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon paprika

1 teaspoon white sugar

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/2 teaspoon ground cumin

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