Shrimp Fajitas in Foil
Making fajitas has never been easier than this – simply wrap and bake. That’s it! And clean-up is an absolute breeze!
If I could, I’d cook everything in foil. Everything. But for now, these fajitas will have to do.
Now with this method, you have sizzling tender veggies and shrimp, tossed in taco seasoning and all conveniently wrapped in foil. This makes for easy serving and clean-up is an absolute breeze. You probably don’t even need serving plates here.
Best of all, you can bake these right at home, grill them in your backyard or cook them on camping trips. It doesn’t get easier (or simpler) than that!
Shrimp Fajitas in Foil
Making fajitas has never been easier than this – simply wrap and bake. That’s it! And clean-up is an absolute breeze!
Ingredients
- 1 ½ pounds medium shrimp, peeled and deveined
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- Juice of 2 limes
- ¼ cup chopped fresh cilantro leaves
Instructions
- Preheat 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 olive oil, taco seasoning 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 10-12 minutes.*
- Served immediately with tortillas, garnished with cilantro, if desired.
Notes
*This can also be baked for 12-15 minutes at 400 degrees F.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Ooh these fajitas look TOO good. So simple to make too.. definitely trying the recipe out this week.
Thank you for this great, fast recipe! I made this tonight for my son, he LOVED it! I am always on the lookout for fast and healthy recipes to feed him after his two hour swim practices (plus dryland-makes for a hungry teen!)
I made this as a single serve recipe. I used frozen salad sized shrimp, and Penzeys fajita spice (which I have been meaning to try forever). I prepped the packet before practice, and tossed it in the toaster oven when we got home. It came out perfect. I got complimented, more than once. Which is HUGE, coming from a teen
I will be making these again and again. Couldn’t be easier! Thank you!
Woah.. Chungah. You made my life easier. I’m looking for seafood recipe like those I’ve had in different seafood restaurants in hk and this Shrimp Fajitas in Foil is really mouthwatering. My mother will love it so much.
Ughh! Shrimp is my weakness, but I cannot prepare it now, since I’ve discovered that my son has shrimp allergy. But can it be adapted to a duck meat, or can I reinvent my peking duck dish from hk mott32 to this one?
Duck meat can be used but you may have to adjust cooking time as needed to ensure that the duck is completely cooked through.
wow! amazing…
Goes good with this peach salsa:
http://skinnygirlsguide.com/easy-peach-salsa-recipe/
Wowee! These look great! I would bookmark it, BUT ALL your recipes are bookmarked. Definitely a keeper and will make it soon!
This recipe is like a dream come true! So easy 🙂 Can’t wait to try!!!
Can you tell me how many mg of sodium? Many thanks.
Love your recipes. So very simple and easy. Keep them coming!
Iris, the nutritional information has been added below the recipe.
These look great! Do you use 2 tbsp oil and seasoning per foil pack, or total?
The measurements listed in the recipe is for all foil packets, not individual measurements.
We both adore fajitas and yours looks super delicious!!!
Shrimp fajitas is one of my daughter’s favorite meals. I will need to make this for her!
Love this recipe because it looks so easy to make and it has a Mexican flavour!
I made this last night as I had all the ingredients at home. My shrimp was frozen so I just adjusted the cooking time.
I added some avocado and sour cream to my shrimp fajita tacos. What a yummy meal. Quick and easy just like you said with minimum clean up.
How much would you adjust for frozen?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Yummy !!!! So quick and easy to do. Did mine in the oven and was gorgeous. Fabulous website. Please keep them coming.
EEEKKKK so excited about this. I have a bag of shrimp in my fridge i had no idea what to make with. I really didn’t want to just sauté it up with some noodles. This is such a better idea!
After mixing the oil. Taco seasoning and lime juice do you divide among the 4 foil packets.
Yes, that’s exactly right.
I hopped on to get the Garlic Butter Shrimp Pasta recipe but saw this on the front page and made it instead. I’m glad I did – this was delicious.
I had to bake it since I don’t have a grill and it was good, but I think it might have been better from the grill – the veggies don’t have that…thing that happens when you grill them. I forgot the tortillas at the store, so I served it with rice and sour cream with a bit of taco sauce mixed in.
I’m going to make this again for sure. Next time I might up the taco seasoning a bit and add a little extra salt and garlic if I’m going to serve it over rice again.
Love the convenience of wrapping everything in foil! And the dish looks so yummy–who needs tortillas?
Why can’t you simply the instructions. Put all the peppers, onion, shrimp in a big bowl. Blend the oil, taco seasoning & lime in a small bowl, then pour over the vegetables & shrimp. Divide onto the aluminum sheets. No guessing on even amounts especially with the wet ingredients.
With this method, you end up dirtying up another bowl to clean! But please feel free to do what works best for you, Cooki.
Thank you for this easy and lovely recipe, Chungah. Have a great weekend!