These Tex-Mex fajitas feature grilled shrimp rubbed with chili powder, chipotle chile powder and paprika.
Recipe courtesy of Food Network Kitchen
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Tex-Mex Shrimp Fajitas with Squash and Zucchini
Total:
1 hr 15 min
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 15 min
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Tex-Mex Chile Rub:
Squash and Zucchini:
For Serving:

Directions

For the Tex-Mex Chile Rub:

Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.

For the Squash and Zucchini:

Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.

Prepare an outdoor grill for medium-high heat.

Brush the grill grates with oil. Grill the shrimp until cooked through, about 2 minutes per side.

Serve with the warm tortillas and toppings.

Copyright 2016 Television Food Network, G.P. All rights reserved.

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