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Shrimp & Scallop Fajitas: Main Image

Quick Facts

Nutrition Facts

Calories 687
  Calories from Fat 245 (36%)
(44%)Total Fat 28g
(21%)Saturated Fat 4g
Polyunsaturated Fat 5g
Monounsaturated Fat 16g
(20%)Cholesterol 60mg
(47%)Sodium 1116mg
(38%)Potassium 1338mg
Total Carbohydrate 81g
(51%)Dietary Fiber 13g
Sugars 10g
Sugar Alcohols 0g
(62%)Protein 31g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Shrimp & Scallop 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 tablespoons vegetable oil

  • 2 teaspoons honey

  • 1 clove garlic, minced

  • 1/4 teaspoon pepper

  • 1/8 teaspoon salt

  • 8 (7 to 9-inch) flour tortillas, warmed

  • Red and Green Salsa2 firm-ripe avocados, peeled, seeded and chopped into small squares

  • 2 teaspoons lime juice

  • 1-1/2 cups prepared salsa

These seafood fajitas have a light sweet-and-sour flavor thanks to the addition of lime juice and honey.


  • 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 4 more skewers. Place on a large shallow platter. Combine the lime peel, lime juice, oil, honey, garlic, pepper and salt. Pour over the skewers and marinate, turning occasionally for 15 to 20 minutes.
  • Red and Green SalsaTo make the salsa, toss the avocado with the lime juice and gently stir into the prepared salsa. Let stand 20 minutes or refrigerate up to 24 hours.
  • Coat the grill rack with vegetable cooking spray. Place kebobs on grill rack 4 to 6 inches over medium-hot coals. Grill, turning once, just until the seafood is opaque, allowing about 3 to 4 minutes on each side. Wrap tortillas in aluminum foil and heat them on the grill.
  • To make the fajitas, slide the seafood and vegetables off of each skewer into a warm tortilla. Add "red and green salsa" to taste. Roll up tortilla to enclose the filling. Eat fajitas out of hand. Serve with refried beans or Mexican rice, if desired.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.