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Grilled Shrimp Fajitas
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- #50059
Bacon wrapped shrimp and vegetables are served fajita style with barbecue sauce, shredded lettuce, tomatoes, and Cheddar cheese.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 pound sliced bacon
1/2 pound uncooked medium shrimp, peeled and deveined
1 medium green bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1/2 cup barbecue sauce
6 flour tortillas (8 inch size), warmed
1 cup shredded lettuce
1 medium tomato, diced
1/2 cup shredded cheddar cheese
directions
In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Wrap a strip of bacon around each shrimp; secure ends with toothpicks.
On metal or soaked wooden skewers, alternately thread shrimp, peppers and onion. Grill, covered, over medium heat or broil 4 inches from the heat for 2-3 minutes on each side or until shrimp turn pink and vegetables are tender, basting frequently with barbecue sauce.
Remove shrimp and vegetables from skewers; discard toothpicks.
Place shrimp on one side of each tortilla. Top with lettuce, tomato and cheese; fold over.
nutrition data
494 calories, 26 grams fat, 36 grams carbohydrates, 27 grams protein per serving.
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reviews & comments
September 14, 2013
Phenomenal recipe!! Just a couple of notes: using medium shrimp you'll only need half a slice of bacon per shrimp. However, I actually would have liked larger shrimp I think. The smaller shrimp tended to fall out of the tortillas while eating. I wasn't able to grill so I broiled the shrimp as mentioned in the directions. I didn't skewer the vegetables but instead sauteed them in a little of the leftover bacon grease and then added some of the barbecue sauce to them while they simmered. Delicious!