Shrimp And Scallop Fajitas Recipe

Name: Shrimp And Scallop Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fajitas; 3/4 lb shrimp, peeled and deveined; 1 large red bell pepper, stemmed, seeded and cut into 20 squares; 1 large sweet onion, quartered and each quarter cut into half pieces separated; 12 sea scallops, about 3/4 lb; 1 large green bell pepper, stemmed, seeded and cut into 20 squares; 1/2 teaspoon lime peel, grated; 1/4 cup fresh lime juice; 2 tablespoons vegetable oil; 2 teaspoons honey; 1 garlic clove, minced; 1/4 teaspoon pepper; 1/8 teaspoon salt; 8 flour tortillas, warmed; Red and Green Salsa; 2 firm-ripe avocados, peeled, seeded and chopped into small squares; 2 teaspoons lime juice; 1 1/2 cups prepared salsa

Servings: persons

Fajitas
3/4 lb shrimp, peeled and deveined
1 large red bell pepper, stemmed, seeded and cut into 20 squares
1 large sweet onion, quartered and each quarter cut into half pieces separated
12 sea scallops, about 3/4 lb
1 large green bell pepper, stemmed, seeded and cut into 20 squares
1/2 teaspoon lime peel, grated
1/4 cup fresh lime juice
2 tablespoons vegetable oil
2 teaspoons honey
1 garlic clove, minced
1/4 teaspoon pepper
1/8 teaspoon salt
8 flour tortillas, warmed
Red and Green Salsa
2 firm-ripe avocados, peeled, seeded and chopped into small squares
2 teaspoons lime juice
1 1/2 cups prepared salsa

1
1. Thread the shrimp, red pepper and half the onion onto four 12-inch skewers, running the skewer through each shrimp twice. Thread the scallops, green pepper and remaining onion onto 4 more skewers. Place on a large shallow platter. Combine the lime peel, lime juice, oil, honey, garlic, pepper and salt. Pour over the skewers and marinate, turning occasionally for 15 to 20 minutes.
2
2. To make the salsa, toss the avocado with the lime juice and gently stir into the prepared salsa. Let stand 20 minutes or refrigerate up to 24 hours.
3
3. Coat the grill rack with vegetable cooking spray. Place kebobs on grill rack 4 to 6 inches over medium-hot coals. Grill, turning once, just until the seafood is opaque, allowing about 3 to 4 minutes on each side. Wrap tortillas in aluminum foil and heat them on the grill.

954

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Fajitas, 3/4 lb shrimp, peeled and deveined, 1 large red bell pepper, stemmed, seeded and cut into 20 squares, 1 large sweet onion, quartered and each quarter cut into half pieces separated, and more.

Yes, Shrimp And Scallop Fajitas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp And Scallop Fajitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions