Grilled Habanero Shrimp Fajita Skewers
Grilled Shrimp Fajita Skewers with shrimp, bell peppers and onions in a homemade fajita mix that includes Chile Habanero Red Hot Sauce.
Prep Time 5 minutes
Cook Time 10 minutes
Marinating 30 minutes
Servings 6 skewers
- 1 pound raw shrimp peeled and deveined
- 2 large bell peppers red, orange or yellow
- 1 large yellow onion
- 8 ounces cremini mushrooms halved
- 6 limes juiced
- ¼ cup olive oil
- 4 cloves garlic minced
- 2 tablespoons El Yucateco Chile Habanero Red Hot Sauce
- 1 teaspoon cumin powder
- 1 teaspoon salt
Thaw shrimp in fridge if frozen and remove tails. Core and cut bell peppers into large chunks. Cut onion into wedges. Place shrimp and all veggies in large sealable bag.
In a small bowl stir together remaining ingredients until combined and pour into bag with shrimp. Seal and shake to evenly coat. Marinade in fridge at least 30 minutes and up to 4 hours.
Preheat gas grill to medium-high heat. Alternate shrimp and veggies onto metal or wood skewers, discarding marinade. Add skewers to grill, close and cook 3-5 minutes, until bottoms are seared. Rotate and cook 3-5 minutes more until shrimp is opaque and veggies are tender.
Serving: 1skewer | Calories: 214kcal | Carbohydrates: 15g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 190mg | Sodium: 982mg | Potassium: 463mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1745IU | Vitamin C: 94.9mg | Calcium: 155mg | Iron: 2.8mg