Shrimp Fajitas in Foil — Damn Delicious

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Shrimp Fajitas in Foil

Making fajitas has never been easier than this – simply wrap and bake. That’s it! And clean-up is an absolute breeze!

If I could, I’d cook everything in foil. Everything . But for now, these fajitas will have to do.

Now with this method, you have sizzling tender veggies and shrimp, tossed in taco seasoning and all conveniently wrapped in foil. This makes for easy serving and clean-up is an absolute breeze. You probably don’t even need serving plates here.

Best of all, you can bake these right at home, grill them in your backyard or cook them on camping trips. It doesn’t get easier (or simpler) than that!

Shrimp Fajitas in Foil

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Making fajitas has never been easier than this – simply wrap and bake. That’s it! And clean-up is an absolute breeze!

Ingredients:

  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1 red bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons taco seasoning
  • Juice of 2 limes
  • 1/4 cup chopped fresh cilantro leaves

Directions:

  1. Preheat a gas or charcoal grill over high heat.
  2. Cut four sheets of foil, about 12-inches long. Divide shrimp, bell peppers and onion into 4 equal portions and add to the center of each foil in a single layer.
  3. Fold up all 4 sides of each foil packet. Add olive oil, taco seasoning and lime juice; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
  4. Place foil packets on the grill and cook until just cooked through, about 10-12 minutes.*
  5. Served immediately with tortillas, garnished with cilantro, if desired.

*This can also be baked for 12-15 minutes at 400 degrees F.

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71 comments

Could this be adapted for chicken?

Yes, absolutely, but cooking time may have to be adjusted as needed to ensure that the chicken is completely cooked through.

sounds YUM; thanx for sharing!

I Love your recipes! Seems like every time I like something it is yours! This is perfect as My Man doesn’t like Fajitas, but I Love them. Simple to make individually. Thanks!

Could this be made in one foil packet and then divided for individual self serve?

Yes, absolutely, but you may have to adjust cooking time as needed to ensure that the shrimp is completely cooked through.

I’m a new subscriber and in the past three weeks I’ve made seven different recipes…All of them have been a hit with my fam…I just showed my husband this one and he’s asked that I make it tomorrow…Thank you so much for hooking up our dinner fare…After 15 years and the same old recipes, it gets quite dull. Your recipes are easy, inexpensive and delicious…You get an A++.

Thank you for this easy and lovely recipe, Chungah. Have a great weekend!

Why can’t you simply the instructions. Put all the peppers, onion, shrimp in a big bowl. Blend the oil, taco seasoning & lime in a small bowl, then pour over the vegetables & shrimp. Divide onto the aluminum sheets. No guessing on even amounts especially with the wet ingredients.

With this method, you end up dirtying up another bowl to clean! But please feel free to do what works best for you, Cooki.

Love the convenience of wrapping everything in foil! And the dish looks so yummy–who needs tortillas?

I hopped on to get the Garlic Butter Shrimp Pasta recipe but saw this on the front page and made it instead. I’m glad I did – this was delicious.

I had to bake it since I don’t have a grill and it was good, but I think it might have been better from the grill – the veggies don’t have that…thing that happens when you grill them. I forgot the tortillas at the store, so I served it with rice and sour cream with a bit of taco sauce mixed in.

I’m going to make this again for sure. Next time I might up the taco seasoning a bit and add a little extra salt and garlic if I’m going to serve it over rice again.

After mixing the oil. Taco seasoning and lime juice do you divide among the 4 foil packets.

Yes, that’s exactly right.

EEEKKKK so excited about this. I have a bag of shrimp in my fridge i had no idea what to make with. I really didn’t want to just sauté it up with some noodles. This is such a better idea!

Yummy . So quick and easy to do. Did mine in the oven and was gorgeous. Fabulous website. Please keep them coming.

I made this last night as I had all the ingredients at home. My shrimp was frozen so I just adjusted the cooking time.

I added some avocado and sour cream to my shrimp fajita tacos. What a yummy meal. Quick and easy just like you said with minimum clean up.

How much would you adjust for frozen?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

Love this recipe because it looks so easy to make and it has a Mexican flavour!

Shrimp fajitas is one of my daughter’s favorite meals. I will need to make this for her!

We both adore fajitas and yours looks super delicious.

These look great! Do you use 2 tbsp oil and seasoning per foil pack, or total?

The measurements listed in the recipe is for all foil packets, not individual measurements.

Can you tell me how many mg of sodium? Many thanks.
Love your recipes. So very simple and easy. Keep them coming!

Iris, the nutritional information has been added below the recipe.

This recipe is like a dream come true! So easy 🙂 Can’t wait to try.

Wowee! These look great! I would bookmark it, BUT ALL your recipes are bookmarked. Definitely a keeper and will make it soon!

wow! amazing…
Goes good with this peach salsa:

Ughh! Shrimp is my weakness, but I cannot prepare it now, since I’ve discovered that my son has shrimp allergy. But can it be adapted to a duck meat, or can I reinvent my peking duck dish from hk mott32 to this one?

Duck meat can be used but you may have to adjust cooking time as needed to ensure that the duck is completely cooked through.

Woah.. Chungah. You made my life easier. I’m looking for seafood recipe like those I’ve had in different seafood restaurants in hk and this Shrimp Fajitas in Foil is really mouthwatering. My mother will love it so much.

Thank you for this great, fast recipe! I made this tonight for my son, he LOVED it! I am always on the lookout for fast and healthy recipes to feed him after his two hour swim practices (plus dryland-makes for a hungry teen!)

I made this as a single serve recipe. I used frozen salad sized shrimp, and Penzeys fajita spice (which I have been meaning to try forever). I prepped the packet before practice, and tossed it in the toaster oven when we got home. It came out perfect. I got complimented, more than once. Which is HUGE, coming from a teen

I will be making these again and again. Couldn’t be easier! Thank you!

Ooh these fajitas look TOO good. So simple to make too.. definitely trying the recipe out this week.

Does this really contain 107% of your daily cholesterol in a single serving??

Yes, shrimp is naturally high in cholesterol.

This recipe is fantastic! If not all foil packets will be used at one meal, can they be reheated in the oven the next day?

metric measurements would be great too!

Can’t wait to try this! I’ve made a few of your recipes now and they’re all delicious 🙂

As an apartment dweller, I’m wondering what you suggest for getting that charred flavor without an actual grill. Grill pan on stove top? Bake and then broil in oven for a min or two? I’m a novice cook so open to any suggestions!

I recommend broiling for a few minutes (with an open foil packet of course) to give it that charred goodness.

I just tried this recipe. You never disappoint! This was amazing and super yummy! I made mine in the oven and just for myself. And it was delicious and super easy and super fast. Just how I like it! Thanks for this great recipe! I look forward to trying many many others!

I made this tonight. My family loved it. Baked them in the oven, didn’t change a thing.

Does the nutritional ingrediants include the tortillas or just the foiled ingrediants??

The nutritional information is only for the ingredients listed in the recipe.

This looks great!
I didn’t have a grill.
If I cook this in the oven, how long & what temp should I cook them for/at?
Or would It be better in a pan on the stove?

This can be baked for 12-15 minutes at 400 degrees F.

If baking at home in oven, what temperature do I put oven to?

This can be baked for 12-15 minutes at 400 degrees F.

Would it work if I baked the shrimp in a foil line baking pan or even in a large glass Pyrex dish without wrapping in foil? I want to make a large quantity (about 2.5 times the recipe), so I definitely don’t want individually wrapped packets, but it would still be easier for me to entirely skip the step of wrapping one large foil packet. Thanks in advance for your input!

Yes, absolutely. That sounds like a great idea!

Thanks so much for responding! I think I’m going to go the route of using a large, rectangular, glass Pyrex baking dish… Do you think I should at least cover the dish with foil while in the oven or should I just leave it uncovered?

By the way, I love your website and recipes! I always end up here when looking for “quick”, “easy”, or “one-pan” dishes! Your website is a lifesaver for me as a new mom who is back at work full-time!

Thank you, Melissa! I don’t think foil is necessary but as always, please use your best judgment.

I wanted to give an update on this…. I made it this past weekend, using 4x the recipe (6 lbs. shrimp) for a large party. Instead of wrapping it in foil, I placed all the ingredients in two large, rectangular Pyrex dishes and baked in the oven, uncovered, for almost 20 minutes.

The shrimp gave off a LOT of juices, but it may have been because I used frozen shrimp and did not drain as well as I should have prior to placing in the oven. BUT… the flavor was excellent. I ended up draining off some of the liquids at the bottom of the dish before serving, but all of my guests raved about the dish and asked for the recipe.

Thanks again for the great recipe!

Melissa, I saw that you had quadrupled this recipe and used 2 Pyrex dishes to cook them in successfully! I’m wondering if using a Dutch oven would work as well, maybe uncovered? I’m just doubling the recipe but wanted to dirty only one pot 😉

Yes, that should work! 🙂

OMG thank you now Ii have a quick meal for the nights I work late that is quick and yummy. I feel silly for not thinking that shrimp would make a great fajita!! I love fajitas too…

I am going to make this in the oven. When baking it. do I cover the recipe with the foil completely or leave it opened?

Yes, it should be completely covered.

Going to try this recipe and serve over Mexican rice.

OMG!I came across this post while searching for a recipe.The pictures say it all.Love to try this colourful shrimp fajitas for the weekend!

Hello. After reading all the comments I just want to reassure I can bake it all together in one big pack of foil and just let it cook for a little longer? And as for the seasoning do I double up the teaspoons or is 2 tablespoons the total amount for all?

Yes, you may need to extend cooking time as needed.

2 tablespoons taco seasoning is the total amount, but you can always add more, to taste, to suit your preferences.

Hello, this looks really good. Can I make it on a stove top? Or would oven be better ? I also already have bag of pre-cooked shrimp so I may not need as much time on stove top or oven. Thanks

Yes, you can absolutely make this on the stovetop.

Turned out delicious, thank you !

Terrible. Fifteen minutes in the oven left the shrimp half raw and the onions not well cooked either. Flavor so-so. No real advantage using foil because it’s difficult to know when the shrimp is done and this is important.

Yummy . So quick and easy to do. Did mine in the oven and was gorgeous. Fabulous website. Please keep them coming.

Made it on the grill tonight. Awesome.

Can you use fajita seasoning instead of taco seasoning?

Yes, absolutely. What a great idea!

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