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Shrimp Fajitas

Light up the grill and get out the greens! This recipe for savory shrimp fajitas is great for outdoor get-togethers or an easy family meal. Shrimp cook quickly, which also reduces the amount of time they are exposed to the smoke and charring that, in animal protein, adds unhealthy substances. For these fajitas, a little lime juice, garlic, oil and a shot of hot pepper flakes are the perfect marinade. Marinating helps prevent foods from drying out and adds flavor. But most importantly, marinades can help reduce the formation of carcinogens.

NOTE: There are lots of concerns over the safety of eating shrimp these days, especially shrimp which originate in the oil spill-tainted Gulf of Mexico, shrimp which might be contaminated from the Fukushima radiation and much of the farmed shrimp. Two of the safest shrimp are considered to be pink shrimp from Oregon and spot prawns from Canada.


1/3 cup fresh lime juice, divided
3 garlic cloves, sliced lengthwise
1/4 tsp. red pepper flakes
2 Tbsp. light olive 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 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
Salsa, optional
8-inch bamboo or metal skewers

(As always, choose organic content as much as possible for the healthiest recipe.)


1. 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.

2. 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.

3. 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.

4. 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.

5. Set wrapped tortillas on one side of grill to warm over indirect heat.

6. 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.

7. 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 total fat (1 g saturated fat), 28 g carbohydrate, 21 g protein, 5 g dietary fiber, 287 mg sodium.

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Disclaimer: The information on this page and on this website has not been evaluated by the FDA.  We do not diagnose, treat, cure or prevent illness or disease - instead, we try to help people learn how to do so themselves.  Anyone who believes they have a serious medical condition or health issue should seek diagnoses from a qualified medical professional before making any decisions on how to best address their health. We do not sell or advocate drugs, nor do we make any claims that anything advocated or sold on this website is a drug.  Furthermore, anyone contemplating using any products or information on this website must accept such use as experimental and voluntary.  No claims are made regarding the therapeutic use of the products or information on this website and all products featured or sold on this website must be considered nutritional supplements only.