THE RECIPE JOURNAL · Main Course
Cyndi's Savory Shrimp Fajitas
These shrimp fajitas are packed with bold flavors and easy to make on a busy weeknight. With a perfect blend of spices and fresh veggies, they’re sure to become a family favorite in no time.
FROM THE KITCHEN • Cyndi's Savory Shrimp Fajitas
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing together the Worcestershire sauce, lime juice, soy sauce, and chile powder in a medium bowl. Toss the shrimp in the marinade and let them sit for about 15 minutes to soak up all those flavors. While the shrimp are marinating, heat some olive oil in a large skillet over medium heat. Add the zucchini, onion, and corn, and cook them until they’re nice and tender, which should take around 10 minutes. Once the veggies are done, cover the skillet to keep them warm and set it aside. Next, heat a little more olive oil in another skillet over medium heat and cook the shrimp for 3 to 5 minutes, until they turn pink and are cooked through. Finally, mix the shrimp back in with the veggies, spoon the mixture into warm tortillas, and top with Monterey Jack cheese and a sprinkle of fresh cilantro. Enjoy!
Why you’ll love it
These fajitas are a perfect blend of bold spices and juicy shrimp. They come together quickly, making them great for busy weeknights. The fresh vegetables add a nice crunch and vibrant color to every bite.
How to serve
Serve with warm tortillas and a side of guacamole or salsa. A dollop of sour cream or a sprinkle of fresh cilantro can add extra freshness. Pair with Mexican rice or a simple black bean salad for a complete meal.
Storage & leftovers
Store any leftover shrimp and veggies separately in airtight containers in the fridge. They should keep well for up to two days. Reheat gently in a skillet or microwave to avoid overcooking the shrimp.
