Cyndi's Shrimp Fajitas recipe

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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

Nutrition Info

669.4 calories
carbohydrate: 77.2 g
cholesterol: 198 mg
fat: 24.1 g
fiber: 6.8 g
protein: 38 g
saturatedFat: 8.4 g
servingSize: -
sodium: 1106.5 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 fajitas

Recipe Note

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

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