Shrimp fajitas are a fun way to incorporate many food groups—protein, veggies, and whole grains. Since shrimp does not have the external fat found on other meats, it is a good choice for grilling because fat drips are what cause extra smoke and charring. Marinating the shrimp and seafood lessens cooking time. A quick cook time also cuts down on carcinogens. Enjoy your tasty and safely prepared fajitas!
1/3 cup fresh lime juice, divided
3 garlic cloves, sliced lengthwise
1/4 tsp. red pepper flakes
2 Tbsp. canola oil, divided
1/2 tsp. sea salt, divided
Freshly ground black pepper
3/4 lb. extra-large (26-30 count) shrimp, shelled and deveined
1 large Cubanelle or frying pepper
1 medium red or yellow bell pepper
1 medium red onion, halved lengthwise
1 cup cilantro sprigs, loosely packed
8 whole-grain yellow corn tortillas
8-inch bamboo or metal skewers
In resealable 1-gallon plastic bag, combine 1/4 cup of lime juice with garlic, pepper flakes, 1 tablespoon of oil, 1/4 teaspoon salt and 3-4 grinds pepper. Add shrimp, seal bag, and massage to coat with marinade. Refrigerate for 1 hour.
Meanwhile, seed frying and bell pepper, and cut them vertically into thin strips. Cut onion crosswise into 1/4-inch slices. Place vegetables in another plastic bag. Add remaining lime juice and oil, plus 1/4 teaspoon salt and a few grinds of pepper. Seal bag and massage to coat vegetables. Seal tortillas in foil, making two packages.
Heat charcoal or gas grill to medium-high heat. Brush grill rack with oil. Or heat grill pan over high heat until a drop of water flicked into it dances.
Drain and pat dry vegetables, discarding marinade. Arrange them on grill at right angles to bars or pan ridges. When vegetables are well marked, about 2 minutes, remove onions to platter and turn peppers. When peppers are crisp-tender, 1 minute, add to onions. If necessary, clean grill, using wire brush.
Set wrapped tortillas on one side of grill to warm over indirect heat.
Pat marinated shrimp dry with paper towels. Discard marinade. String shrimp evenly on skewers, alternating curve to opposite sides. Grill shrimp until almost opaque in center, about 2 minutes. Turn skewers and grill until shrimp are opaque in center but still moist, about 1 minute. Remove skewers, and add shrimp to platter of vegetables.
Open packets of warm tortillas and place cilantro sprigs on plate. Let people assemble their own. Serve with salsa.
Makes 4 servings.
Per serving: 266 calories, 7 g fat, 28 g carbohydrate, 21 g protein, 5 g dietary fiber, and 287 mg sodium.
Recipe from the American Institute for Cancer Research.