Shrimp Fajitas with Mushrooms and Corn

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  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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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


  1. Mix the paprika, brown sugar, chili powder and 1 teaspoon each cumin and salt in a small bowl.
  2. 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.
  3. 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.
  4. Preheat a grill to medium high and brush the grates with olive oil. Grill the shrimp until cooked through, about 2 minutes per side.
  5. Warm the tortillas as the label directs. Serve the shrimp on the tortillas with the mushroom mixture; top with cheese. Serve with lime wedges.

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