- 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
- 1 tablespoon olive oil
- 8 flour tortillas
- 1 cup shredded Monterey Jack cheese
- 3 tablespoons chopped fresh cilantro
- In a medium bowl, combine the Worcestershire, lime juice, soy sauce, and chile powder. Add the shrimp and marinate 15 minutes.
- 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.
- 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.
04/14/2018
recipepes.com
Cyndi's Shrimp Fajitas, recipe
PT15M
PT1H
5
455 calories
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