Ingredients
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 teaspoon chili powder
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 medium zucchini, cubed
- 1 red onion, chopped
- 1 (10 ounce) box frozen corn
- 8 flour tortillas
- 1 cup shredded Monterey Jack cheese
- 3 tablespoons chopped fresh cilantro
Why This Meal Is A Winner
These fajitas are packed with bold spices and juicy shrimp that cook quickly. The combination of fresh peppers and onions adds a nice crunch and sweetness. It’s a vibrant, satisfying meal perfect for any night of the week.
Better Cooking Tips
- Use medium-high heat to get a good sear on the shrimp without overcooking.
- Marinate the shrimp for at least 15 minutes to enhance the flavor.
- Slice the vegetables evenly so they cook at the same rate and stay crisp-tender.
- Marinate the shrimp for at least 15 minutes to enhance the flavor.
- Slice the vegetables evenly so they cook at the same rate and stay crisp-tender.
Directions
Whisk Worcestershire sauce, lime juice, soy sauce, and chile powder in a medium bowl. Toss the shrimp in this marinade and let them soak up those flavors for about 15 minutes. Meanwhile, heat some olive oil in a large skillet over medium heat. Add the zucchini, onion, and corn, cooking them until they’re tender—about 10 minutes. Once done, cover the veggies to keep them warm and set them aside. In another skillet, warm a bit more olive oil over medium heat and cook the shrimp until they turn pink, which should take around 3 to 5 minutes. Then, mix the shrimp with the cooked vegetables. Spoon this tasty combo into warm tortillas, and finish with a sprinkle of Monterey Jack cheese and fresh cilantro. Enjoy!
Serving Advice
Serve with warm tortillas, a squeeze of fresh lime, and a dollop of sour cream or guacamole. Add a side of Mexican rice or black beans to complete the meal. Fresh cilantro and sliced avocado also make great toppings.
Best Storage Tips
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet to keep the shrimp tender, and warm the tortillas separately to avoid sogginess. Avoid freezing cooked shrimp fajitas as texture may suffer.
