Fajitas with sweet and spicy shrimp and zucchini

Votes: 1

How to Make Sweet and Spicy Shrimp and Zucchini Fajitas

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 345, total fat 17 G., saturated fats 2 G., proteins 25 G., carbohydrates 27 G., fiber 3 G., cholesterol 183 mg, sodium 756 mg, sugar 14 G.

It's hard to imagine a fajita without bell peppers, but if you're experimenting with protein by adding shrimp instead of traditional beef, why not swap the peppers for seasonal zucchini and squash? Either way, fajitas are always fun and a great way to enjoy different flavors and textures on a single tortilla. Marinate shrimp in a savory mixture of honey, jalapeño, and lime, then grill and serve on warm tortillas with zucchini and any other toppings.

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.

Ingredients for the recipe:

Sweet and spicy marinade

1/3 cup olive oil, plus extra for greasing the grill grate
1/4 cup torn fresh cilantro
1/4 cup honey
3 tablespoons freshly squeezed lime juice
1 teaspoon fresh thyme leaves
6 crushed garlic cloves
2 jalapeños, seeded
700 g large shrimp, peeled and deveined

Zucchini

2 tbsp. l. olive oil
1 medium zucchini, cut into 0.5cm thick half-moon slices.
1 medium yellow zucchini, cut into 0.5cm thick half-moon slices.
1 bunch green onions, cut into 2.5cm long pieces.
1 large tomato, diced
1 red jalapeño, seeded and thinly sliced
0.5 cup finely chopped fresh cilantro
ToppingsWarm tortillas, guacamole, pickled jalapeño rings, lime wedges, tomatillo salsa, and chopped green onions

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, yellow zucchini, zucchini, jalapeno pepper, tomatoes, cilantro, honey, lime, tortilla

Cooking the dish according to the recipe:

Sweet and spicy marinade:

In a food processor, combine the oil, cilantro, honey, lime juice, thyme, garlic, jalapeño, 1 teaspoon each of salt and black pepper, and blend until smooth. Transfer the mixture to a non-reactive bowl, add the shrimp, and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours.
Zucchini:

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the zucchini and a pinch of salt and cook, stirring, until the zucchini is tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, the yellow zucchini, and a pinch of salt, then transfer the zucchini to a plate.

Add the green onions to the pan and cook, stirring once or twice, until lightly browned. Add the tomatoes, jalapeño, and fried zucchini and stir. Add the cilantro and season with salt. Set aside.
Preheat an outdoor grill to medium-high heat.
Brush the grill grate with oil. Grill the shrimp until cooked through, about 2 minutes per side. Serve with warm tortillas, zucchini, or any toppings.