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Shrimp Scallop Fajitas
Courtesy of
Servings: 4
Prep Time: 20 Min.
Cook Time: 8 Min.
What you need:
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3/4 lb. large (16 to 20 count) uncooked shrimp, peeled and deveined, about 12
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
3/4 lb. sea scallops, about 12
1 large green bell pepper, stemmed, seeded and cut into 20 squares
1/2 tsp. lime peel, grated
1/4 c. fresh lime juice
2 Tbsp. vegetable oil
2 tsp. honey
1 clove garlic, minced
1/4 tsp. pepper
1/8 tsp. salt
8 (7 to 9") flour tortillas, warmed
What to do:
1. Thread the shrimp, red pepper and half the onion onto four 12" skewers, running the skewer through each shrimp twice.
2. Thread the scallops, green pepper and remaining onion onto 4 more skewers. Place on a large shallow platter.
3. 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.
4. Coat the grill rack with vegetable cooking spray. Place kabobs on grill rack 4 to 6" 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.
5. To make the fajitas, slide the seafood and vegetables off of each skewer into a warm tortilla. Add "red and green salsa" to taste. Roll up tortilla to enclose the filling. Eat fajitas out of hand. Serve with refried beans or Mexican rice, if desired.

Red and Green Salsa
* 2 firm, ripe avocados, peeled, seeded and chopped into small squares
* 2 tsp. lime juice
* 1 1/2 c. prepared 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.

* For more great recipes, please visit
Serve with:
Rice and Beans
Tomato Slices
Creme Caramel
Wine pairings:
Riesling/Rhine, Pinot Grigio, Chardonnay
Nutritional information:
Calories: 492;   Total Fat: 16g;   Cholesterol: 203mg;   Total Carbs: 48g;   Protein: 43g;   Sodium: 643mg;  
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