a robust chili recipe that uses steak rather than hamburger.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 8 fajitas |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 669 kcal |
| Carbohydrate | 77 g |
| Cholesterol | 198 mg |
| Dietary Fiber | 7 g |
| Protein | 38 g |
| Saturated Fat | 8 g |
| Sodium | 1107 mg |
| Sugars | 6 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I used frozen veggies so I skipped the oil. I cooked the shrimp in the marinade so I was able to skip the oil in that step too.
We loved this! To those who said it was bland, did you taste as you went? I find that 99% of the time if the recipe is bland, it needs salt to taste. This recipe did not call for any, so I added it to my liking which made it so much better. Of course, I didn’t stop there, I also squeezed some lime juice, sprinkled chile powder, cumin, black pepper, and cayenne. I had a red bell pepper to use, which I sliced fajita style and added to the pot along with chopped jalapeños. I also stirred in some of the cilantro at the end instead of just having it as a topping. To serve, we topped with the cheese, sour cream, fresh tomato, cilantro, and some fresh jalapeño slices. Very delicious hit at my house!
I made only one change. I added yellow bell peppers because I had them and needed to use them up. This recipe is great. Restaurant caliber flavor for sure!
Yummy
this was pretty bland.. i added more lemon juice, more chili powder and a good amount of cumin.. oh well can’t win every time
Really good! Did what others recommended and added 1/2 tsp of cayenne to the marinade and then a sprinkle of cumin and some lime juice to the veggies (instead of zucchini, I used 1 can of black beans and 1 red pepper) and added chopped tomatoes at the end. I may increase to 1 tsp of cayenne for even more zing next time! We’ll be making this again! Nice and easy to make.
Very, very good. Used corn tortillas warmed in the microwave for 35 seconds. That was the only change I made.
I am making this for the second time tonight. I marinate the shrimp longer, while I have a cocktail with my husband, and they turn out awesome. Thanks!
Very flavorful & healthy dish. We substituted crushed red pepper for the chili powder and Chipoltle pepper cheese for the Monterey Jack, which really enhanced the flavor. Definitely recommend and plan to make again!
Hmm… I sort of expected more from this recipe and was let down. The flavour was a little bland and the dish a little boring. Sorry!
Pretty good, but I’m not a huge fan of shrimp in fajitas and tacos, etc. The shrimp were very well seasoned and I like the addition of the corn in the mix. I added some sour cream to my fajita. We also didn’t use a red onion, we used a white onion, which didn’t make a huge difference.
Nice to have something different for a change. I thought receipt was perfect as is.
Delicious and simple. I did add a sprinkle of cayenne pepper b/c we like things spicy. The marinade was good, and I love that it was 15 min. On the veggies, I squirted it with a bit of lime juice and a dash of cumin. Yum!
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 liked especially about this recipe was the marinade and the delightful taste it gave the shrimp.
These were really good! I just added a dash of cayenne pepper after reading some reviews. I will definitely make these again!
Oh My God, these fajitas are amazing. I have made them twice and they are so good. I chopped the cilantro and put it into the marinade and I added crushed pepper flakes instead of the chili powder. It has so much flavor. Thanks for a great recipe, I will definately make this over and over again.
I doubled the seasoning, deleted chili powder and added cajun pepper. After adding the shrimp and veggies, I added lemon juice, dashed with lemon pepper. Served on small wheat flour tortilla with toppings. Kinda bland for our taste without adding the cajun, lemon pepper.
Yummy!!! What a great way to use some summer veggies. My whole family loved these. We followed the recipe as it is. I recommend this to anyone that is considering it. Thank you, Cyndi, for sharing your recipe.
Unfortunately, I did not like one thing about this recipe. On paper everything looks great. But when you put it together… oh my. The marinade is strange. Didn’t care for it at all, particularly the worchestershire. Then the combo of zucchini, onions, and corn wasn’t very appealing. The cheese added nothing to enhance the flavors. I even tried to salvage it will a hefty dallop of sour cream, but it didn’t help. I really wanted to love it. Sorry.
Good, but a little too sweet, maybe add spice and less corn
My husband likes any dish with shrimp, but this one was really special — delicious, easy, just spicy enough. Even the zucchini tasted great.