Shrimp Fajitas with Mushrooms and Corn
- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Inactive: 30 min
- Cook: 10 min
- Yield: 4 to 6 servings
Ingredients
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
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.
