Shrimp Fajitas

publicMexican restaurantLunch Or Dinner speedMedium schedule45minm linkReference

Servings: 4
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Core Ingredients

  • zest of 1 lime
  • 0.25 cup lime juice
  • salt & pepper to taste
  • 1.5 tsp ground cumin
  • 3 tbsp adobo sauce from canned chipotles
  • 0.25 cup olive oil
  • 4 garlic cloves, minced
  • 1.5 lb shrimp
  • 1 zucchini, sliced
  • 1 white onion
  • 1 red bell pepper
  • 2 serranos
  • 1 cup corn

Extra Ingredients

  • tortillas
  • chopped cilantro
  • lime wedges
  • queso fresco
  • salsa

Instructions

  1. In a bowl, whisk together: lime, salt, pepper, cumin, adobo sauce, olive oil and garlic.
  2. Reserve 2–3 tablespoons of marinade.
  3. Add shrimp to remaining marinade and toss well. Refrigerate 20-30 minutes.
  4. Heat a large cast-iron or heavy skillet over medium-high until very hot. Add 1–2 tablespoons olive oil.
  5. Add zucchini in a single layer. Let it sit undisturbed 1–2 minutes to brown.
  6. Cook about 4 minutes total, stirring occasionally, until: golden in spots, tender but not collapsing. transfer to a bowl.
  7. Return pan to medium-high heat. Add a little more oil if needed. Add onion and bell pepper together. Cook 2-3 minutes, stirring occasionally but not constantly.
  8. Add serranos and corn. Cook for 30-60 seconds. Move veggies to bowl with zucchini.
  9. Remove shrimp from marinade and pat lightly dry. Add shrimp in a single layer to hot pan. Cook 60-90 seconds on first side, 1-2 minutes on second side.
  10. When just cooked through, add the reserved marinade. Toss 30-60 seconds until glossy. Remove from heat & combine with veggies.