Fajita with Grilled Prawns and Fried Courgettes

This Mexican-Texan fajita is served with spicy grilled shrimp and grilled zucchini to add a ton of flavor and juiciness to the dish. Peeled shrimp are pre-marinated for several hours in a mixture of chili powder, paprika, and brown sugar, which turns into an appetizing crust during grilling. Serve separately for shrimp, vegetables, warm corn tortillas, and other traditional fajita toppings: grated cheese, guacamole, chopped greens, lime wedges, salsa, and green onions. Gather your fajita at the table and enjoy.

Summary

Ingredients

Zucchini

• 1 medium zucchini, cut into half-round slices, 0.5 cm thick
• 1 medium yellow courgette, cut into half-round slices, 0.5 cm thick.
• 2 tbsp olive oil
• 1 bunch of green onions, cut into 1/2-inch pieces
• 1 large tomato, chopped
• 1 red jalapeno pod, seeded and sliced ​​thinly
• 0.5 tablespoon. coarsely chopped fresh cilantro

Seasoning tex – mex

• 1 tbsp paprika
• 2 teaspoon light brown sugar
• 1.5 teaspoon. chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon chipotle chili powder
• 0.5 teaspoon garlic powder
• 700 gr. large shrimp
• 1 tbsp olive oil + extra to grease the grill grate
• Juice of 1 lime

Fajita

• Warm tortillas, grated cheddar, guacamole, pickled jalapeno rings, lime wedges, physalis salsa, chopped green onions

Instructions

1. 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 with a lid for at least 30 minutes and up to 2 hours before cooking.
2. Zucchini: In a large skillet over medium-high heat, heat 1 tbsp olive oil. Add the zucchini and a pinch of salt and saute until lightly browned 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 finished zucchini to a plate. Add the green onions to the skillet and sauté, stirring once or twice, until slightly charred. Add tomato, jalapenos, and cooked courgettes and stir to distribute evenly. Add cilantro and salt.
3. Preheat your outdoor grill to moderately high heat.
4. Brush the grill grates with vegetable oil. Grill the shrimp until tender, about 2 minutes on each side. Serve with warm tortillas and toppings.