Shrimp Fajitas with Corn, Mushrooms, and Feta
Easy Shrimp Fajitas with corn, mushrooms, poblano peppers, and feta cheese. Everything can be prepared on the grill or in a skillet, so you can make them all year round. Delicious 30 minute meal!
Servings: 8 fajitas
Ingredients
- 1/2 teaspoon paprika
- 2 teaspoons brown sugar
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon Kosher salt
- 4 tablespoons lime juice , divided
- 2 tablespoons extra virgin olive oil , divided
- 1 pound medium raw shrimp , peeled and deveined
- 8 ounces sliced crimini mushrooms
- 1 poblano pepper , seeded and diced
- 2 ears corn , kernels removed
- 1 1/2 tablespoons unsalted butter
- salt and pepper
- 3 whole scallions , diced
- 8 good quality corn tortillas
- 1/4 cup crumbled feta cheese
Instructions
- In a resealable plastic bag, mix together the paprika, brown sugar, chili powder, cumin, salt, 2 tablespoons of the lime juice, and 1 tablespoon of the olive oil. Add in the shrimp and rub the mixture all over. Thread shrimp onto metal skewers and place in the refrigerator.
- Preheat a grill to medium-high.
- Heat remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-high. Add the mushrooms and the poblano pepper; cook, stirring occasionally, for 3-4 minutes until vegetables are tender. Add in the corn and butter. Saute for another 2-3 minutes. Season with a touch of salt and pepper. Add in the scallions and remaining 2 tablespoons lime juice. Remove from heat, cover and keep warm.
- Brush the grill grates with oil; grill the shrimp until cooked through; about 2 minutes per side. Warm the tortillas until just bubbly and toasted.
- Place shrimp on the tortillas with the corn mixture and top with the feta cheese. Serve with lime wedges, if desired.
Nutrition
Calories: 193kcal · Carbohydrates: 16g · Protein: 15g · Fat: 8g · Saturated Fat: 3g · Cholesterol: 153mg · Sodium: 658mg · Potassium: 265mg · Fiber: 2g · Sugar: 2g · Vitamin A: 276IU · Vitamin C: 17mg · Calcium: 135mg · Iron: 2mg