Sweet and Spicy Shrimp Fajitas with Corn and Mushrooms

Tender shrimp, marinated in a jalapeno-honey-lime mixture, are grilled and then paired with a sauteed corn and mushroom filling for building your own fajitas.
  • Level: Easy
  • Total: 1 hr 15 min (includes marinating time)
  • Active: 35 min
  • Yield: 4 to 6 servings
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Ingredients

Sweet and Spicy Marinade:

1/3 cup olive oil

1/4 cup torn cilantro

1/4 cup honey

3 tablespoons fresh lime juice

1 teaspoon thyme leaves

6 cloves garlic, smashed

2 jalapenos, seeded

Kosher salt and freshly ground black pepper

1 1/2 pounds peeled and deveined large shrimp

Corn and Mushrooms:

1 tablespoon vegetable oil

8 ounces shiitake mushrooms, stemmed and sliced

2 tablespoons unsalted butter

1/2 teaspoon ground cumin

4 ears fresh corn, kernels removed

1 poblano pepper, seeded and chopped

Kosher salt

3 scallions, sliced

1 lime, juiced

Neutral oil, for oiling the grill grates

Warm tortillas, for serving

Suggested toppings: sliced pickled jalapenos, lime wedges, tomatillo salsa, chopped red onions

Directions

  1. For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
  2. For the corn and mushrooms: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
  3. Prepare a grill for medium-high heat and brush the grill grates with oil.
  4. Grill the shrimp until cooked through, about 2 minutes per side.
  5. Serve with the warm tortillas and toppings.

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