Shrimp Fajitas with Mushrooms and Corn
- Total:
- 1 hr
- Prep:
- 20 min
- Inactive:
- 30 min
- Cook:
- 10 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
Courtesy of Food Network Magazine
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