Grilled Shrimp Fajita with Fried Zucchini
Votes: 2
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This Tex-Mex fajita is served with spicy grilled shrimp and fried zucchini, adding tons of flavor and juiciness. Peeled shrimp are marinated for several hours in a mixture of chili powder, paprika, and brown sugar, which forms a delicious crust during grilling. To serve, arrange the shrimp, vegetables, warm corn tortillas, and other traditional fajita toppings: shredded cheese, guacamole, chopped herbs, lime wedges, salsa, and green onions. Assemble your fajita at the table and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Zucchini
- 1 medium zucchini, cut into 0.5cm thick half-moon slices.
- 1 medium yellow zucchini, cut into 0.5cm thick half-moon slices.
- 2 tbsp. l. olive oil
- 1 bunch green onions, cut into 2.5cm pieces.
- 1 large tomato, chopped
- 1 red jalapeño, seeded and thinly sliced
- 0.5 cup coarsely chopped fresh cilantro
Tex-Mex seasoning
- 1 tbsp paprika
- 2 tsp light brown sugar
- 1.5 tsp chili powder
- 1 tsp ground cumin
- 0.5 tsp chipotle chili powder
- 0.5 tsp garlic powder
- 700 g large shrimp, peeled and deveined
- 1 tbsp olive oil + extra for greasing the grill grate
- Juice of 1 lime
Fajita
- Warm tortillas, shredded cheddar, guacamole, pickled jalapeño rings, lime wedges, tomatillo salsa, sliced green onions
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Cooking the dish according to the recipe:
- In a small bowl, combine the paprika, brown sugar, chili powder, cumin, chipotle chili powder, garlic powder, and 1 teaspoon salt. Toss the shrimp in a container with lime juice and olive oil and rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
- Zucchini:
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the zucchini and a pinch of salt and cook until golden brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining olive oil, yellow zucchini, and a pinch of salt, then transfer the cooked zucchini to a plate. Add the green onions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeño, and cooked zucchini and toss to coat evenly. Season with cilantro and salt. - Preheat an outdoor grill to medium-high heat.
- Brush the grill grates with vegetable oil. Grill the shrimp until cooked through, about 2 minutes per side.
Serve with warm tortillas and toppings.
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