You're going to love this recipe! Shrimp Fajitas in foil. (No hot plates required!)
If I could, I'd cook everything in foil. But for now, these shrimp fajitas will have to do.
Making fajitas has never been easier than this. Simply toss, wrap and bake. That's it! And, clean-up is a breeze. Though you're not going to have the dramatic effect of the sizzling plate, this method creates sizzling tender veggies and shrimp, tossed in a smoked paprika-cumin seasoning and all wrapped in foil. The best part of is that you can bake these or grill them in your backyard. It doesn’t get easier than that.
What You'll Need
1 1/2 pounds medium shrimp, peeled and deveined
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 red onion, thinly sliced
1 tablespoon coconut oil
1 tablespoon smoked paprika (known as pimenton ahumado)
1/2 tablespoon cumin
1 teaspoon cayenne pepper
1 teaspoon garlic powder
salt and pepper, to taste
Juice of 2 limes
1/4 cup chopped fresh cilantro leaves
What You'll Need To Know
Preheat the oven to 400 degrees or 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 oil, smoked paprika, cumin, cayenne pepper, garlic powder, salt, pepper 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 12-15 minutes at 400 degrees F.
Served immediately with tortillas or on top of a salad mix, garnished with cilantro, and enjoy!