Name: Shrimp Fajitas with Mushrooms and Corn
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H0M0.000S
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.

Photograph by Kang Kim

Courtesy of Food Network Magazine

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Shrimp Fajitas with Mushrooms and Corn

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