Grilled shrimp fajitas get a helping hand from a packet of marinade mix. Top with crema con sal, cilantro, and shredded asadero cheese.
Ingredients
- vegetable oil: 0.25 cup
- cider vinegar: 2 Tbsp
- water: 2 Tbsp
- mojito lime marinade mix: 1 pack (1.06 ounce pack)
- raw jumbo shrimp, shelled and deveined: 2 pound
- serving cooking spray: 1 piece
- onion, sliced into 1/2-inch rings: 1 piece
- yellow bell peppers, quartered: 2 piece
- red bell peppers, quartered: 2 piece
- fajita-size flour tortillas: 1 pack (8 ounce pack)
Metric Conversion
Stages of cooking
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Combine oil, vinegar, water, and marinade mix in a large bowl. Add shrimp and marinate for 30 minutes.
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Preheat the grill to 300 degrees F (150 degrees C) and oil the grate with cooking spray.
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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.
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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.
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Heat tortillas on the hot grill for 1 to 2 minutes. Assemble fajitas with onion, peppers, and 3 to 4 shrimp per tortilla.
