Search thousands of recipes reviewed by home cooks like you.

Cyndi's Shrimp Fajitas

Cyndi's Shrimp Fajitas

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
CYNDIABA

CYNDIABA

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 669 kcal
  • 33%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 77.2g
  • 25%
  • Protein:
  • 38 g
  • 76%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 1106 mg
  • 44%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, combine the Worcestershire, lime juice, soy sauce, and chile powder. Add the shrimp and marinate 15 minutes.
  2. Heat olive oil in a large skillet over medium heat. Cook the zucchini, onion, and corn for 10 minutes or until the vegetables are tender. Cover to keep warm and set aside.
  3. In a separate skillet heat olive oil over medium heat. Add the shrimp and cook for 3 to 5 minutes, until the shrimp are pink. Combine the shrimp and the vegetables. Place shrimp and vegetable mixture in tortillas; sprinkle with the Monterey Jack cheese and cilantro.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Angela
61

Angela

10/5/2008

I'm a little confused that this recipe got mixed reviews as I LOVE IT! I did make very minor changes, which probably would make a difference. I added 1/2 tsp of cayenne to the marinade for a kick and I typically only use about 3/4 lb of shrimp (obviously making the seasonings more intense). This is honestly in my top 5 recipes I've found on this site. It's light, healthy, quick, and full of flavor. Thanks for sharing, this makes dieting so much easier.

Carol T.
24

Carol T.

7/17/2007

Really good! I realized before dinner I didn't have enough tortillas so I just served it over rice and it was great. Okay, so I don't like zuccini - I swapped it out for a can of black beans. Very good.

Raspberry
22

Raspberry

4/27/2007

This was very quick and easy. I used canned corn instead of frozen and I cooked the shrimp right in with the veggies to save pots (I hate dishes). It was really tasty and quick enough for a weeknight dinner! Will definitely make again. Thanks!

Similar recipes

ADVERTISEMENT