SHRIMP FAJITAS WITH MUSHROOMS AND CORN

Shrimp Fajitas with Mushrooms and Corn image

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

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1/2 teaspoon smoked paprika
2 teaspoons packed light brown sugar
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
Kosher salt
1 1/2 pounds medium shrimp, peeled and deveined
Juice of 2 limes, plus wedges for serving
2 tablespoons extra-virgin olive oil, plus more for the grill
8 ounces shiitake mushrooms, sliced
4 ears of corn, kernels removed
1 poblano chile pepper, seeded and chopped
2 tablespoons unsalted butter
3 scallions, chopped
8 to 12 flour tortillas
Crumbled Cotija cheese, for topping

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.