Shrimp Fajitas Recipe

A Healthier Michigan | Flickr.com

Marinated shrimp, vegetables, and cheese enclosed in flour tortillas. I love making these fajitas…and my friends love it when I make them.

How To Make Shrimp Fajitas

This cheesy shrimp fajitas recipe is packed with some healthy veggies and marinated shrimp.

  • 1 tbsp Worcestershire sauce
  • 1 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 tsp chili powder
  • 1 lb large shrimp (peeled and deveined)
  • 2 tbsp olive oil
  • 2 medium zucchini (cubed)
  • 1 red onion (chopped)
  • 10 oz frozen corn
  • 8 flour tortillas
  • 1 cup Monterey Jack cheese (shredded )
  • 3 tbsp fresh cilantro (chopped )
  1. In a medium bowl, combine the Worcestershire, lime juice, soy sauce, and chili powder.

  2. Add the shrimp and marinate 15 minutes.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat.

  4. Cook the zucchini, onion, and corn for 10 minutes or until the vegetables are tender.
  5. Cover to keep warm and set aside.
  6. In a separate skillet, heat the other tablespoon of olive oil over medium heat.

  7. Add the shrimp and cook for 3 to 5 minutes, or until the shrimp are pink.

  8. Combine the shrimp and the vegetables.
  9. Place shrimp and vegetable mixture in tortillas; sprinkle with the Monterey Jack cheese and cilantro.

How To Make Shrimp Fajitas

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This cheesy shrimp fajitas recipe is packed with some healthy veggies and marinated shrimp.

Preparation: 15 mins
Cooking: 35 mins
Total: 50 mins
Serves:

Ingredients

  • 1 tbsp Worcestershire sauce
  • 1 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 tsp chili powder
  • 1 lb large shrimp peeled and deveined
  • 2 tbsp olive oil
  • 2 medium zucchini cubed
  • 1 red onion chopped
  • 10 oz frozen corn
  • 8 flour tortillas
  • 1 cup Monterey Jack cheese shredded
  • 3 tbsp fresh cilantro chopped

Instructions

  1. In a medium bowl, combine the Worcestershire, lime juice, soy sauce, and chili powder.

  2. Add the shrimp and marinate 15 minutes.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat.

  4. Cook the zucchini, onion, and corn for 10 minutes or until the vegetables are tender.
  5. Cover to keep warm and set aside.
  6. In a separate skillet, heat the other tablespoon of olive oil over medium heat.

  7. Add the shrimp and cook for 3 to 5 minutes, or until the shrimp are pink.

  8. Combine the shrimp and the vegetables.
  9. Place shrimp and vegetable mixture in tortillas; sprinkle with the Monterey Jack cheese and cilantro.

Nutrition

  • Calcium: 1916mg
  • Calories: 2295kcal
  • Carbohydrates: 222g
  • Cholesterol: 1244mg
  • Fat: 91g
  • Fiber: 22g
  • Iron: 25mg
  • Potassium: 3284mg
  • Protein: 158g
  • Saturated Fat: 31g
  • Sodium: 6899mg
  • Sugar: 28g
  • Vitamin A: 6106IU
  • Vitamin C: 136mg
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