Mealtime Magic: Shrimp and Scallop Fajitas

 If you made a resolution to eat healthier, consider adding more shrimp to your menu. One three-ounce serving contains just 83 calories and two grams of fat, while delivering healthy omega-3s, essential nutrients and nearly 20 grams of protein.

 

“Shrimp deserves a place at the table.  It is quick and easy to prepare and it’s the perfect protein addition to scores of everyday meals, from a delicious, down-home shrimp salad to tantalizing Thai and mouth-watering Mexican dishes,” said Judy Dashiell, Senior Vice President, National Fisheries Institute.

Here's a recipe from The Shrimp Council for you to enjoy.

Shrimp and Scallop Fajitas For Grilling

Serves:  Four

 

Ingredients

Fajitas

12 large (16 to 20 count) shrimp, peeled and deveined, about 3/4 lb

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

12 sea scallops, about 3/4 lb

1 large green bell pepper, stemmed, seeded and cut into 20 squares

1/2 teaspoon lime peel, grated

1/4 cup 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-inch) flour tortillas, warmed

 

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

Instructions

Thread the shrimp, red pepper and half the onion onto four 12-inch skewers, running the skewer through each shrimp twice.  Thread the scallops, green pepper and remaining onion onto four more skewers.  Place skewers on a large, shallow platter.  Combine the lime peel, lime juice, oil, honey, garlic, pepper and salt and pour the combination over the skewers and marinate, turning occasionally, for 15 to 20 minutes.

To make the salsa, toss the avocado with the lime juice and gently stir it into the prepared salsa.  Let stand 20 minutes or refrigerate up to 24 hours.

Coat grill rack with vegetable cooking spray.  Place skewers on grill rack 4 to 6 inches above medium-hot coals.  Grill, turning once, about 3 to 4 minutes on each side, just until the seafood is opaque.  Wrap tortillas in aluminum foil and heat them on the grill.

To make the fajitas, slide portions of the seafood and vegetables off each skewer into a warm tortilla.  Add "red and green salsa" to taste.  Roll up tortilla to enclose the filling.  Eat fajitas by hand.  Serve with refried beans or Mexican rice, if desired.

Nutrition Information

492 Calories
48 g Carbohydrates
203 mg Cholesterol
43 g Protein
16 g Fat
634 mg Sodium