Easy Grilled Shrimp Fajitas (GF, DF, Paleo, Whole30)

top down shot of three tortillas with shrimp fajitas in them and avocado and lime surrounding

Grilled Shrimp Fajitas are an easy and delicious dinner idea when you need something quickly. With a simple seasoning and fast grilling time, you've got a healthy gluten free and paleo meal in a flash.

Course Main Course

Cuisine American

Keyword #grilling, #paleo, shrimp

Prep Time 25

Cook Time 13

Total Time 38

Servings

Calories 129kcal

Author Taryn Solie

Equipment

A large sharp knife
A cutting board
A large dish or platter
Measuring spoons
Toothpicks
A medium bowl
A small bowl
A large bowl or casserole dish
Paper towels
4 to 5 12-inch metal skewers
A pair of tongs
A grill
An Ove Glove (or other pot holder)

Ingredients

For the Shrimp

1 lb raw shrimp peeled & deveined
¾ tsp kosher salt
½ tsp smoked paprika
¼ tsp garlic powder
¼ tsp ground cumin
⅛ tsp ground black pepper
2 tsp oil

For the Fajitas

1 large onion
2 bell peppers
1 tbsp oil avocado or olive
½ tsp kosher salt

For Serving

Paleo tortillas or lettuce leaves for Whole30
Avocado
Chopped cilantro
Lime wedges

Instructions

Remove the ends of the onion using a large sharp knife and cutting board. Peel off the thin outer layers (the darker colored ones). Using a large sharp knife and cutting board, slice the onion into ½ inch rings. For a large onion this will result in about 4-5 rings per onion. Place the rings in a single layer in a dish or large platter.
Measure out ½ tbsp of oil and gently pour a little of the oil on top of each onion slice, portioning it out as equally as you can. Rub the oil into both sides of the onion, making sure the surface is fully covered. If your onions are coming apart, grab some toothpicks and insert them into the side of the onion, so that they go through each layer to the middle of the onion and help hold it together. Set aside.
Remove the tops of the peppers using the knife and cutting board. Make an incision less than half an inch down from the top of the pepper and carefully cut all the way around until the top of the pepper comes off (kind of like a hat). Slice both bell peppers in half from top to bottom, removing any seeds with your fingers and discard them.
Place both the bell peppers in a medium bowl then drizzle with ½ tsbp oil and sprinkle ½ tsp Diamond Crystal kosher salt. Use your hand to spread the oil and salt onto the veggies until they’re well covered. Set aside.
Next make the seasoning blend. Use measuring spoons to measure out ¾ tsp of Diamond Crystal kosher salt, the smoked paprika, garlic powder, ground cumin, and ground black pepper, then combine them in a small bowl. Set aside.
Get out a large bowl (or I like to use a glass casserole dish) and place the raw shrimp in it. Dry the shrimp off using paper towels (this helps the seasoning stick better), then throw the towels away. Before you season the shrimp, measure out 2 teaspoons of oil and place it in a small bowl – this way you won’t have to touch the oil bottle with dirty hands.
Sprinkle the seasoning over the shrimp and stir everything together with your hand. Then drizzle the oil over the shrimp as well. Use your hands again to combine everything together, making sure each shrimp is as evenly coated as possible.
Take out one metal skewer and gently push a shrimp onto it, making sure to get the skewer’s point as close to the middle of the shrimp as possible. Slide it down to the bottom of the skewer, then keep repeating until all of the shrimp are on all of the skewers. Be sure not to space the shrimp too close together so they cook more evenly.
Place the same size of shrimp together on the same skewer – smaller ones on one skewer, larger ones on another. You should be able to fit 5 shrimp onto 1 skewer, depending on the size of your shrimp (or if you’re using different sized skewers). Once all the shrimp are on skewers, set aside while you prep the vegetables.
Heat the grill to 400 degrees F, then once it comes to temperature place the onion slices on the grill with a pair of tongs (whichever side down you like). Cook for 4 minutes with the lid closed.
After the 4 minutes are up, flip the onions using the tongs then place the bell peppers on the grill. Cook for another 3 minutes with the lid closed. Then flip the bell peppers over and cook for an additional 3 to 5 minutes, until both are lightly charred. They should be soft but not completely limp. Remove from the grill and set aside to cook.
Next place the shrimp skewers on the grill. Close the lid and cook for 2 more minutes. Open up the lid and flip both the shrimp (be sure to wear an oven mitt as the skewers will be hot!), cooking another 2 to 4 minutes. Remove them from the grill once they are opaque all the way through and at an internal temperature of 145 degrees F.
Remove the shrimp from the grill and place on a large platter. Cut the onion in half with the knife and cutting board and break apart the rings to make slices of onion. Cut the bell pepper halves into quarter-inch slices and place both on the platter with the shrimp. Eat with gluten free or paleo tortillas, avocado, chopped cilantro, or other toppings.

Notes

You can use frozen shrimp. You’ll just have to defrost them before grilling. You can either stick the frozen shrimp in the fridge to defrost a day ahead of time, or if you’re forgetful like me then take them out of the bag, put them in a colander, and let them run under cold water for 5-10 minutes until they’re defrosted.
Metal skewers are best, but wooden will work. Every time I’ve tried grilling with wooden skewers they get charred and burned up – even when they’ve been soaked all day. I finally bought a set of metal skewers and I recommend you do too. You can find them at local stores (during grilling season) or these ones on Amazon are similar to the ones I have (affiliate link).
Use toothpicks in your onions if you're worried about them falling apart. Carefully push the toothpick into one side of the onion until it reaches the middle. This will help keep it together when it's on the grill.
Switch up the seasoning a little. If you don't have smoked paprika, you can use regular. You can also add up to ¼ tsp of ground chipotle powder to give the shrimp a spicier kick.
Use a meat thermometer if you're worried about undercooking the shrimp. You can measure the internal temperature with it and be reassured. We've had a Thermapen for years and love it. (affiliate link)

Nutrition