Recipe courtesy of Food Network Kitchen
Shrimp Fajitas with Mushrooms and Corn
Total:
1 hr
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Mix the paprika, brown sugar, chili powder and 1 teaspoon each cumin and salt in a small bowl.

Put the shrimp in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil and the spice mixture; seal the bag and rub the spices into the shrimp. Refrigerate 30 minutes to 2 hours.

Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and tender, about 5 minutes. Add the corn, poblano, butter and the remaining 1/2 teaspoon cumin; season with salt. Cook, stirring occasionally, until the vegetables are lightly browned, about 3 minutes. Add the scallions and the juice of the remaining lime. Remove from the heat and cover to keep warm.

Preheat a grill to medium high and brush the grates with olive oil. Grill the shrimp until cooked through, about 2 minutes per side.

Warm the tortillas as the label directs. Serve the shrimp on the tortillas with the mushroom mixture; top with cheese. Serve with lime wedges.

Photograph by Kang Kim

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