Best 7 Sweet And Spicy Shrimp Fajitas With Corn And Mushrooms Recipes
**Sizzling Sweet and Spicy Shrimp Fajitas with Corn and Mushrooms: A Fiesta of Flavors Awaits!**
Prepare to embark on a culinary adventure with our delightful Sweet and Spicy Shrimp Fajitas with Corn and Mushrooms. This tantalizing dish combines the vibrant flavors of succulent shrimp, crisp vegetables, and a tantalizingly sweet and spicy sauce, all wrapped in warm tortillas. Each bite is an explosion of taste, making these fajitas the perfect choice for a lively fiesta or a cozy family dinner.
Our recipe features a delectable array of ingredients, each contributing its unique charm to the dish. Plump, juicy shrimp are marinated in a mouthwatering blend of spices, ensuring they're infused with flavor. Crisp bell peppers, tender mushrooms, and sweet corn add a delightful crunch and freshness. The pièce de résistance is the irresistible sauce, a harmonious balance of sweetness and heat, that coats every ingredient, leaving you craving more.
Served with warm tortillas, these fajitas are a hands-on dining experience that encourages customization. Fill your tortilla with your favorite combination of shrimp, veggies, and sauce, then top it off with your preferred garnishes, such as guacamole, salsa, sour cream, or pico de gallo. Each bite is a personalized symphony of flavors that will leave you utterly satisfied.
So, gather your ingredients, fire up the stove, and let's embark on a culinary journey that promises an unforgettable taste sensation. Our Sweet and Spicy Shrimp Fajitas with Corn and Mushrooms are waiting to become the star of your next culinary celebration!
SWEET AND SPICY SHRIMP FAJITAS WITH CORN AND MUSHROOMS
Tender shrimp, marinated in a jalapeno-honey-lime mixture, are grilled and then paired with a sauteed corn and mushroom filling for building your own fajitas.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
- For the corn and mushrooms: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the shrimp until cooked through, about 2 minutes per side.
- Serve with the warm tortillas and toppings.
SHRIMP FAJITAS WITH MUSHROOMS AND CORN
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Mix the paprika, brown sugar, chili powder and 1 teaspoon each cumin and salt in a small bowl.
- Put the shrimp in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil and the spice mixture; seal the bag and rub the spices into the shrimp. Refrigerate 30 minutes to 2 hours.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and tender, about 5 minutes. Add the corn, poblano, butter and the remaining 1/2 teaspoon cumin; season with salt. Cook, stirring occasionally, until the vegetables are lightly browned, about 3 minutes. Add the scallions and the juice of the remaining lime. Remove from the heat and cover to keep warm.
- Preheat a grill to medium high and brush the grates with olive oil. Grill the shrimp until cooked through, about 2 minutes per side.
- Warm the tortillas as the label directs. Serve the shrimp on the tortillas with the mushroom mixture; top with cheese. Serve with lime wedges.
SWEET AND SPICY FLANK STEAK FAJITAS WITH CORN AND MUSHROOMS
Flank steak is first marinated in a jalapeno-honey sauce and then grilled and combined with corn and mushrooms for a tasty fajita filling.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
- For the corn and mushrooms: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
SWEET AND SPICY CHICKEN FAJITAS WITH CORN AND MUSHROOMS
Give chicken, shiitake and corn fajitas a sweet heat with jalapenos and honey.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the chicken and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking.
- For the corn and mushrooms: Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook, stirring, until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
- Prepare an outdoor grill for medium-high heat.
- Brush the grill grates with oil. Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas, mushroom and corn mixture and suggested toppings.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SWEET AND SPICY PORK FAJITAS WITH CORN AND MUSHROOMS
Grill sweet and spicy marinated pork chops for fajitas that are also filled with tender corn and mushrooms.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the pork chops and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
- For the corn and mushrooms: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
SWEET AND SPICY SHRIMP FAJITAS WITH PEPPERS AND ONIONS
Charred peppers and onions join sweet and spicy grilled shrimp as fillings for hearty fajitas.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
- For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the shrimp until cooked through, about 2 minutes per side.
- Serve with the warm tortillas and toppings.
SWEET AND SPICY STEAK FAJITAS WITH CORN AND MUSHROOMS
Add fresh lime juice to the jalapeno-honey marinade for the steak.
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the skirt steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
- For the corn and mushrooms: Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
- Prepare an outdoor grill for medium-high heat.
- Brush the grill grates with oil. Grill the skirt steak until marked, 4 to 5 minutes per side for the thicker pieces for medium rare, or 2 to 3 minutes per side for the thinner pieces for medium rare. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
Tips:
- Prep Ahead: Save time by chopping the vegetables and marinating the shrimp the day before. Keep them refrigerated until ready to cook.
- Use a Large Skillet: Ensure you have a large enough skillet to accommodate all the ingredients comfortably without overcrowding.
- Cook in Batches if Needed: If your skillet is not big enough to cook everything at once, cook in batches. Just make sure to keep the cooked ingredients warm while you cook the rest.
- Watch the Shrimp: Shrimp cooks quickly, so don't overcook it. Cook for 2-3 minutes per side, or until pink and opaque.
- Serve Immediately: Fajitas are best served hot and fresh. Assemble them just before serving and enjoy the delicious combination of flavors.
- Garnish for Presentation: Add a sprinkle of fresh cilantro, sliced avocado, or a dollop of sour cream on top of the fajitas for an extra layer of flavor and visual appeal.
Conclusion:
These sweet and spicy shrimp fajitas with corn and mushrooms are a delightful fusion of flavors that will tantalize your taste buds. With the tender shrimp, crisp vegetables, and a sweet and spicy sauce, these fajitas are a perfect meal for any occasion. Serve them with your favorite toppings and enjoy a delicious and satisfying meal that is sure to impress your family and friends. So, gather your ingredients, follow the step-by-step instructions, and indulge in the delectable experience of these sweet and spicy shrimp fajitas. Don't forget to experiment with different toppings and fillings to create your unique fajita combinations. Happy cooking!
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