Shrimp Fajitas with Mushrooms and Corn

Total Time:
1 hr
20 min
30 min
10 min

4 to 6 servings

  • 1/2 teaspoon smoked paprika
  • 2 teaspoons packed light brown sugar
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • Kosher salt
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • Juice of 2 limes, plus wedges for serving
  • 2 tablespoons extra-virgin olive oil, plus more for the grill
  • 8 ounces shiitake mushrooms, sliced
  • 4 ears of corn, kernels removed
  • 1 poblano chile pepper, seeded and chopped
  • 2 tablespoons unsalted butter
  • 3 scallions, chopped
  • 8 to 12 flour tortillas
  • Crumbled Cotija cheese, for topping
  • 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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    Recipe courtesy of Food Network Kitchen