Description
Easy, delicious pineapple shrimp fajitas that are perfect for a quick and easy weeknight meal but impressive enough for serving to guests.
Ingredients
Units
Scale
- Avocado Crema
- 1 1/2 large ripe avocados, seeded and peeled
- Juice of 1 1/2 limes
- 1/4 cup cilantro leaves
- 1/4 cup filtered water (or more as needed)
- salt to taste
- Pineapple Shrimp Fajitas
- 1 yellow onion, sliced
- 2 yellow bell peppers, cut into strips
- 1 pineapple, cut into small chunks
- 1 to 2 jalapenoes, cut into thin slices (optional)
- 1 pound shrimp, peeled, de-vained, and patted dry
- 3 tablespoons avocado oil, divided
- salt and pepper
- Other Ingredients for tortillas
- Gluten free tortilla shells
- cilantro leaves
- Lime wedges
Instructions
- Prepare: Preheat oven to 400 degrees Fahrenheit.
- Make the avocado crema: Add all of avocado crema ingredients to a food processor and process until smooth. Taste and adjust flavors as needed. Add a little more water to thin out if needed as sizes of avocados may vary slightly. The crema should be thick but spreadable. set aside.
- Roast Veggies: Add the onion, bell peppers, pineapple chunks, and jalapeno slices with 2 tablespoons of the olive oil and a good sprinkle of salt to a large rimmed baking sheet. Toss to coat everything and spread out in an even layer. If things are crowded then separate the veggies between two baking sheets. If too crowded they will steam instead of roast. Place veggies in oven closest to the heat source so they get slightly charred. Roast for 15 minutes, toss and then roast another 5 to 10 minutes – or until the veggies are tender and slightly charred.
- Roast the Shrimp: Place the shrimp on a medium sized baking sheet. Toss with 1 tablespoon of the oil and salt and pepper. Roast in the oven with the veggies for 10 minutes. You will know they are done when they are opaque and pink.
- Finish: While everything is roasting in the oven prepare your tortilla shells by heating them up as desired. Slice any lime wedges and cut off any cilantro leaves as desired for serving.
- Serve: I like to serve everything in separate bowls/serving dishes so that guests can make their own fajitas as they like them.
Notes
Leftovers: Store all leftovers in separate containers in the fridge for up to 4 days. Reheat the shrimp and veggies gently. These fajitas are surprisingly good when they are cold…almost refreshing.
