Grilled Foil Pack Shrimp Fajitas are easy to make and take less than 30 minutes from start to finish. The homemade fajita seasoning and the avocado dressing takes this to the moon!
There is a great Whole Foods near where our son goes to scouts. Since the store is 30+ minutes away from our house, we have him snag a few things when he comes home. The one thing that they have consistently that I love is their shrimp! It is $9.99/lb all the time (it costs much more at our local grocery store) and it is already deveined and peeled. All the hard work is done and all I have to do is find a recipe to use it with. Sign me up!!
Indoors, we love sheet pan fajitas and versions made in our cast iron skillet. You just can’t beat the versatility of a good cast iron pan. This weekend, we decided to throw together some shrimp fajitas in foil for the grill. Crazy as it seems, we cook these meals ahead of time for Jason’s lunch for the the week. He’s happy to have lunch prepared and I’m happy it’s over with. Win! Win!
🍲 Meal Preparation
These are super easy to make! If you need a quick dinner or you are having friends over but are short on time – this is a great option. Add some toppings, chips, and salsa and you’ve got yourself a party! Margaritas are optional but certainly appreciated.
Step One: Prepare two layers of foil. You want to do this so that the insides don’t accidentally fall out through an inadvertent tear. I cut the foil to 8″ x 8″ and stacked them on top of each other.
Step Two: Check your shrimp before you get started. Ours was already peeled when we brought them home but if yours are not, you will want to take a few minutes to peel and devein them before you tackle this recipe.
Step Three: Measure out all the seasonings for the fajita seasoning. Add them to a glass bowl and stir to mix. Store this in a share jar, as you will not use it all in this recipe.
Step Four: Toss the shrimp, onions, and peppers with the homemade fajita seasoning.
Step Five: Divide the shrimp, onions, and peppers into the foil packs and wrap them up tight. They are ready for the grill.
🥑 Dressing Instructions
I am seriously embarrassed to say that I practically licked the bowl clean on this one. I want this dressing every day!
Make sure your avocado is ripe and ready to eat. The avocados that are as hard as a rock just don’t do well here. This is one of the “note to self” moments to buy it early or dig deep in the produce department to find the ripe ones.
Step One: Combine the garlic, cilantro, peeled and cored avocado, sour cream and lime juice in a sturdy blender and blend on high.
Step Two: Add in half and half to make it the consistency that you want. I needed two tablespoons but start with a little and add from there.
This is a phenomenal dip, dressing for a Tex-Mex salad, or even a topping for baked potatoes. Did I say that I loved this dressing?
🔥 Grilling Instructions
Step One: Set up the grill for 350 degrees and direct heat.
Step Two: Add the sealed foil packs when the temperature of the grill has stabilized.
Step Three: Grill it for 10 – 12 minutes or until the shrimp are fully cooked.
Step Four: Remove the shrimp fajitas from the grill, add the avocado dressing and other sides and serve.
💡 Recipe Tips
We serve these just as they are in the foil sometimes but have served them in flour tortillas topped with avocado slices, sour cream, and some cheese. I like eating straight from the foil pack as it is easier, and the cleanup is a breeze!
For Jason’s lunch, I put them in sealed containers as they came off of the grill and he was good to go. It’s just too messy to try to bring tortillas to work and assemble.
For two of the days, I had leftover rice and layered the rice with the shrimp fajita mix on top. It is extremely versatile.
Grilled Salmon – Add some brown sugar and lemon to make this insanely delicious recipe. It grills extremely fast and is a classic!
Grilled Shrimp on a Salt Block – With a few tips and tricks, you can grill some amazing shrimp on a Himalayan Salt Block. The block adds an amazing flavor!
Grilled Fish Street Tacos – I included this recipe as your grilled shrimp would make an amazing addition to these street tacos. I am always looking for ways to spin some of the classic recipes.
Grilled Foil Pack Shrimp Fajitas
- 1 lb Shrimp peeled and deveined
- 2 Red Peppers sliced
- 1 Onion sliced
Homemade Fajita Seasoning
- 2 tsp Chili Powder
- 1 tsp Salt
- 1 tsp Paprika
- 2 tsp Brown Sugar
- 1/2 tsp Pepper
- 1/2 tsp Oregano
- 3/4 tsp Onion Powder
- 3/4 tsp Garlic Powder
- 1 Avocado peeled and cubed
- 1 clove Garlic
- 2 tbsp Cilantro roughly chopped
- 1/2 cup Sour Cream
- 1/2 Lime juice of 1/2 lime
- 2 tbsp Half and Half can use milk as substitute
- Mix all ingredients together in a bowl. Store in an airtight jar and use as needed for recipes.
- Add all ingredients into a sturdy blender and blend. Add a little more half and half as desired to get the desired consistency.
Prepare the Fajitas
- Lay out 4 stacks of aluminum foil, doubled up (for a total of eight pieces). Spray the inside so nothing sticks.
- Divide the shrimp into the four aluminum foil packets. Add the sliced onion and peppers. Sprinkle with the homemade fajita seasoning.
- Wrap up the fajita packets tightly so they don't leak.
- Heat the grill to 350 degrees with direct heat.
- Grill for 10-12 minutes or until the shrimp are cooked through.
- Serve with cheese and avocado dressing by itself or wrapped up in a soft tortilla shell.