Cyndi's Shrimp Fajitas

Cyndi's Shrimp Fajitas

61
CYNDIABA 0

"Marinated shrimp, vegetables, and cheese enclosed in flour tortillas. I love making these fajitas...and my friends love it when I make them."
Saved
Save
I Made it Rate it Share Print

Ingredients

30 m servings 669 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

61
  1. 92 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 kic...

Most helpful critical review

I was looking forward to trying these because I love all of the ingredients. Unfortunately, we just didn't care for them. They were pretty bland.

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 kic...

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. ...

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 we...

My wife and I thought this was great although we did make a few changes. We didnt have any corn so we sub'd in bell pepper and then added about a half teaspoon cayanne to the marinade, fallowed ...

Quick and simple, for a little heat and some Tex-Mex flavor; take a dozen or so of tomatillos, 2 red onions 1/4rd,6 jalapenos toss them in a little olive oil and roast in a 400 degree oven until...

Everyone at my table enjoyed these fajitas. Very easy to make. I used cooked, frozen shrimp. I think it would be best to use raw shrimp for this. I served this with fresh avocado and some fresh...

I was looking forward to trying these because I love all of the ingredients. Unfortunately, we just didn't care for them. They were pretty bland.

Very good recipe-- Can be altered I think to taste and ingredients on hand-- I added cherry tomatoes towards the end and a fresh ear of corn--and served with sliced avocados and salsa. What I l...

Pretty good! I made them as written except I also added some fresh chopped tomato in at the end. They could have used a little more seasoning of some sort, but I still enjoyed them. Thanks!