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Fajita Shrimp Kabobs


  • 2 teaspoons lime juice
  • 2 teaspoons vegetable oil
  • 1 teaspoon minced fresh cilantro
  • 3/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon Tabasco sauce
  • 1 1/4 pounds large shrimp, peeled and deveined
  • 1 large yellow or red pepper, cored, seeded and cut into 1-inch squares
  • 8 small (6- to 7-inch) flour tortillas, warmed
  • Cilantro sprigs, for garnish
  • 1 large tomato, seeded and diced


  1. Combine the lime juice, oil, minced cilantro, cumin, salt and Tabasco, in a large bowl.
  2. Add the peeled shrimp and mix well; set aside.
  3. Adjust the oven rack so it is 4 to 5 inches from the broiler element and preheat the broiler.
  4. Alternate the shrimp and pepper squares on eight 6 to 8 inch skewers.
  5. Place the skewers on a lightly oiled broiler pan and brush the remaining marinade over.
  6. Broil until the shrimp are pink and cooked through, turning once, about 2 1/2 minutes per side.
  7. Serve with warm tortillas, cilantro sprigs and diced tomato if desired.