Recipe courtesy of Food Network Kitchen
Save Recipe Print
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
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

My Private Notes

Add a Note
Get the Recipe

Crispy Chicken Parm Balls

Learn how to make these crispy balls that taste just like Chicken Parmesan.

IDEAS YOU'LL LOVE

Shrimp Fajitas

Recipe courtesy of Katie Lee

Sweet and Spicy Shrimp Fajitas with Corn and Mushrooms

Recipe courtesy of Food Network Kitchen

Sweet and Spicy Shrimp Fajitas with Peppers and Onions

Recipe courtesy of Food Network Kitchen

Tex-Mex Shrimp Fajitas with Squash and Zucchini

Recipe courtesy of Food Network Kitchen

Tex-Mex Shrimp Fajitas with Peppers and Onions

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories